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Wednesday, 21 December 2011
So this is Christmas - and what have you done?
'Tai chi?' says our district councillor at the door.
'Sorry, no, I've only come to post a letter.' She seems a little too eager to rope me into something I really don't want to do.
So I get in the queue to send off a very late Christmas card to an old Bridport friend now living in Australia. A dour Mr Putter is standing behind me and in a hurry but I stand my ground because I've got things to do, people to see.
And then I become aware of the relaxing, oriental music. I turn around and look across into the main body of the hall. A crowd of grey-haired onlookers are gazing wistfully at the gentle scene unfolding before them.
Six ladies are doing a tai chi demonstration, arms slowly revolving and legs-a-pointing like some very weird line-dance routine.
The music stops and the hall is buzzing, with people exchanging Christmas cards and gossip.
We may have lost our shop and pub, but this community is still thriving. We've got the Village Hall Arms coming up on Christmas Eve. And with a can-do attitude, who knows what the new year will bring?
So I wish you good tidings to you and your kin. And a selection of photos from my year.
That's about it.
Love Maddie x
9 comments:
Did you really have the fish pedicure? Can you write a blog post about that?ReplyDelete
Happy Christmas!!
Merry Christmas!ReplyDelete
It's been quite a year - loved your year in pictures.
Isn't that dome just up the road in Littleplaces?ReplyDelete
Well spotted RB. And that amphitheatre is in Trumpton.ReplyDelete
Now you're being silly, as if I don't recognise the rear facade of The Hope and Anchor when I see it!ReplyDelete
Merry Christmas, and Happy New Year, to you, your family and the Enchanted Village.ReplyDelete
Love the pictorial record of the year. Have a fab time! And yes you're very welcome to come up to the smoke and stay with usReplyDelete
You have such a beautiful way of transporting your readers across time and space to when things were simpler. When people were kinder and gentler. Thank you for this post.ReplyDelete
As usual I enjoyed your blog, have a great New year Ella.ReplyDelete
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Originally published May 22, 2013 at 2:40 PM | Page modified May 22, 2013 at 3:13 PM
Alonso: Red Bull complaints due to frustration
Closing in on Formula One leader Sebastian Vettel, Ferrari driver Fernando Alonso suggested Wednesday that Red Bull's complaints about Pirelli's fast-degrading tires are due to frustration at no longer dominating races.
AP Sports Writer
Closing in on Formula One leader Sebastian Vettel, Ferrari driver Fernando Alonso suggested Wednesday that Red Bull's complaints about Pirelli's fast-degrading tires are due to frustration at no longer dominating races.
Red Bull star Vettel finished fourth when Alonso won the Spanish Grand Prix two weeks ago to reduce the gap to the German to 17 points.
"Sometimes, when you win too easy for some years, it is difficult to lose some races afterward," Alonso said at the Monaco GP. "We know that Barcelona was a good race for us and not so good for some of our competitors."
That race was overshadowed by Pirelli's tires shredding, forcing most teams to take four pit stops instead of three. Strips of rubber peeled off early in the race, bringing an unhappy response from Vettel after the race.
"We are not going to the pace of the car - we're going to the pace of the tire," said Vettel, the three-time defending F1 champion.
Even when the tires are new, Alonso said, Red Bull has been behind Mercedes in qualifying in three straight races. Mercedes driver Nico Rosberg won the past two pole positions, in Barcelona and Bahrain, and teammate Lewis Hamilton qualified fastest in China.
"Some of these competitors, they claim to have a super car. But the last three pole positions were when the tires are new," Alonso said.
Red Bull has dominated F1 for the past three seasons, but Ferrari appears to be closing the gap. The Italian team is faster and has so far managed its tires better.
Two weeks in Barcelona, Vettel finished one place behind Ferrari driver Felipe Massa in fourth place despite starting third on the grid. The Ferraris beat both Red Bulls, with Mark Webber finishing fifth.
"The feeling is good. The team is confident as we saw we had a competitive package, getting both our cars onto the podium in Barcelona," said Alonso, who won the F1 title in 2005-06 and is looking to become the first driver to win in Monaco with three different teams.
Red Bull has three straight victories in Monaco, however. Webber won from pole last year and in 2010, Vettel did likewise in 2011. That means the pressure is on Ferrari to win its first pole of the season on a street circuit notorious for making passing difficult. Alonso's best qualifying result so far is third, Massa's is second.
Only two drivers have won from starting behind pole in Monaco since 2003.
"Monaco is a unique track where you need a special set-up and confidence in your driving," Alonso said. "A good lap on Saturday, finding a little something more than on the other laps, then a good start. ... You also want a clean strategy, which works well.
"We know how difficult it is to overtake here, so maybe that makes them favorite here. But we must not forget our main target, which is the championship. And in that battle, Vettel and Raikkonen are ahead of us. So if Mercedes has to win one race, maybe this is the one and we must just concentrate on finishing ahead of the others."
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Seb talks to The Daily Mail21 Nov » Vital Football
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Norwich City boss Neil Adams says he has no issue with new coach Mike Phelan being perceived as a threat to his job.21 Nov » BBC Sport
Alex Tettey is a slight injury concern for Norwich as they prepare to welcome Brighton to Carrow Road.21 Nov » SkySports.com
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Olsson fit again while Wes, Ryan and Vadis are running again20 Nov » Vital Football
Championship Norwich City have appointed former Manchester United assistant manager Mike Phelan as first-team coach. read more20 Nov » tribalfootball.com


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Courts are beginning to realize that there is only so much an employer can do to prevent sexual harassment. Take, for example, alleged sexual harassment that occurs off-duty and off-premises. While it's likely that employers would be responsible for a supervisor's sexual assault or harassment, chances are they won't be held liable for the same conduct by a co-worker.
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jaguar f-type r-s gt
Some automakers make a hardcore model, then sit back and revel in its awesomeness. Jaguar does things a little differently. It takes a standard production model, gives it more power, bigger brakes and a tighter suspension and slaps the letter R on it. Then it gives it even more power, even bigger ...


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What's for Dinner #314 - Lazing on a Sunny Afternoon Edition [Through July 26, 2014]
- LindaWhit Jul 21, 2014 01:49 PM
Stretched out on a beach towel, shopping on a sunny street in town - the enjoyment of what's been a pretty nice summer continues. What's cooking and going on the plates in your house?
Moving this post from the previous thread.
After another meat and white carb heavy weekend (lox and bagels is still such a treat and makes such a great breakfast) in Chicago - pizza, hot dogs, a surprisingly decent and reasonably priced lunch at the American Girl store, and a chain dinner with the family at the Claim Company (where my 6 yo niece devoured an entire medium rare sirloin with homemade chips - I'm so proud) - we need veggies tonight.
Going to grill peppers, squash, onions, mushrooms and eggplant, toss it in some chili garlic paste and serve over brown rice. Scattered with some of the Thai basil from the pot on the deck. I may be able to convince EJ that a G&T is also good "cleanse" food.
As for me, while I'm back at work, I'm still thinking "what am I going to make for dinner?" Something "grillish" is required, I think.
I picked up a package of bison steaks while at Wegmans a few weeks ago - I think one of those will be grilled tonight when I get home. Simple seasoning with salt and pepper. I'll sauté some mushrooms and add a blup of sherry towards the end for a topping for the steak. A baked potato has baked in the convection oven and get the butter/sour cream/chive treatment. A quick salad of lettuce, carrots, cherry tomatoes, radishes, and some goat cheese, probably with some Maple Balsamic Vinaigrette.
We were supposed to have a fellow contestant of rjbh20's from the first season of The Taste to dinner, but unfortunately the gentleman and his friend were unable to make it at the last minute. I made a large corn salad, and there is left over sirloin and left over high temperature chicken. Leftovers would be my choice for dinner. There was a lovely side of salmon that was going to get hot-smoked, but I'm thinking we should freeze it for a dinner with more than 2 people. We'll see what the man thinks about this. Meanwhile, there is that fabulous Gateau Basque that I made for dessert, still available to be enjoyed as well. I had a little slice -- just to taste, you understand -- and it's fabulous. You can keep all your pound cakes, and I'll take this. Happily! And on another happy note, our son will be home tomorrow, and has already lodged his dinner request, which is wings three ways: Buffalo, Thai, and BBQ. rjbh20 is happy to oblige!
re: roxlet
As we say on the Trader Joe's thread Yay to your son's coming home an Nay to guests who cancel at the last minute. Leftovers at your place is probably not too shabby!
re: roxlet
Your Leftovers sound just great; I wouldn't quibble. Now, here @ Alib-(cough) Quality-Control Central (excuse me) we've got you covered: your first taste was necessary quality control. Let anyone argue with that! :)
Tonight (and any successive nights presuming your son doesn't devour it all, leaving nothing to taste) it's about looking at this new dessert's keeping quality. Case closed.
re: roxlet
Ahhh, safe travels to the hardy traveler! Wings will be a great welcome home. Enjoy that first hug, roxlet. :-)
re: roxlet
so glad you'll have your boy back with you for a while, i can't imagine how happy a home-coming that will be. enjoy! and we'd love to hear how he enjoyed his culinary adventures!
re: roxlet
We're going to reprise Sunday's lasagna tonight. I ground the chuck, Deb made the Sauce Bolognese and assembled the beast (it's her recipe). The results were good Sunday night but this is a dish best served the next day. I'll parole something appropriate from the wine jail to complement the meal. Burn Notice: Season Three will be on the plasma. Following recent current events, I'm looking forward to hourly episodes where the good guys overcome great odds and carry the day.
I never made it the grocery store today and last night clean out the fridge was little too successful, LOL. There is nothing to eat!!
Of course in this house there is always something to eat, LOL. I am "making due" with some ground beef that is defrosting in a cold water bath. There are no rolls so they will be as is. I found a sad bag of new potatoes that I had forgotten about so those will be sliced and pan fried with onions and garlic. Veggie will be steamed farm share carrots.
Since we had baked potatoes with sour cream the other night I have had beef stroganoff on the brain. Tonight is beef stroganoff with baby bellas, Vidalia onions (I sent James to get a bag of onions and he got Vidalia onions), garlic, sizzler steak, badia, BTB au jus flavor and some sour cream. Buttered egg noodles and a cuke, red and yellow pepper, Vidalia onion, parsley and caper salad in Ken's lite Caesar dressing salad. Looking forward to this dinner.
re: suzigirl
I would be looking forward to that dinner as well!
Alton Brown's Creamed Corn highlighted tonight. Had to halve the recipe, making only 4 ears, even then it's way too much for just me. Leftovers and repurposing ahead. Next time I make it I may leave out the cornmeal; the dish was a little on the tight side, but tasty. The rest of the dark meat from yesterday's rotisserie chicken served up nicely.
Our celebratory dinner turned out to be a simple, but very tasty affair. A big fat ribeye steak was split between us -- I overcooked it a tad, but despite it being more medium than med-rare, it was perfectly seasoned & very tender. I topped each of our half with sautéed oyster mushrooms, and a simplified Greek-style salad (sans olives or green peppers) was our side.
We'll probably watch a movie on demand or netflix, though Captain Phillips is on the teevee tonight, so that's also an option. After all, nothing says romance like a movie about Somalian pirates....
DH had a little bit of a blowout weekend, foodwise, and I overdid it on sourdough bread yesterday, so we decided a lighter meal was in order tonight. Grilled chicken brats and shredded Brussels sprouts sauteed in just a little bacon fat with garlic, chiles and mint. Delicious! Although I'm not sure it counts as a light meat when two people finish an entire 2-lb bag of Brussels sprouts in one sitting. :)
I decided to cut down on screen time partway into my vacation so I have missed two WFD threads. :( I will say again, Mid-Coast Maine is a CH paradise for vacation, between the farmers markets and the restaurants. Put it on your list (scenery and things to do also top-notch).
Tonight was a lovely chef's salad, with romaine, radishes, cukes and tomatoes, dressed with the realtor's buttermilk-garlic dressing, and topped with bits and pieces of cured meats and cheeses from various FM forays during vacation.
WFD? Cornmeal-crusted catfish, Southern braised green beans, and Mexican street-corn style coleslaw. The coleslaw was a nice showcase of summer corn and will be a repeat.
re: ChristinaMason
Yes ma'am!
re: Cherylptw
Borrowed a little inspiration from ya, Cheryl!
re: ChristinaMason
Aww..I'm honored :)
re: ChristinaMason
purty as a picture!!!
re: ChristinaMason
dayuuuum.... i want catfish now...
re: mariacarmen
Do eeeet. It's so good when the flesh is fresh and sweet.
re: ChristinaMason
re: mariacarmen
They can be reformed. James is a convert and I am thrilled. Keep hope alive.
re: mariacarmen
Just do what I do Maria, my DF won't eat 3/4 of ALL the things I like to eat but after about a year into the relationship, I just decided to branch off and make myself different dishes cause I got tired of denying myself. I remember making him spaghetti & meatballs at the beginning, I will make his plate and wrap it up if he is not here when the food is finished cooking. So, he came home and didn't eat dinner that night; I put it in the fridge and didn't cook the next day. He comes home, looks in the fridge and that plate of spaghetti is what's for dinner. He left it there so I didn't cook the second day or third day because my thought is, I cooked, you didn't eat it and I'm not cooking for the food to sit in the fridge. A week went by and I threw it out. He complains that I haven't been cooking, I complain that he didn't eat the food that I slaved over the stove to make him THEN he tells me he don't like pasta!
So, for the last couple of years, I don't make him pasta but I make it for myself if I want it. Now, here's the kicker...I made myself spaghetti & meatballs a couple of weeks ago and made him something else. He looks at my pasta and asks why I didn't make him the same thing, I says "you don't like pasta"; he says "I like it sometimes". I just look at him like he grew two heads....
re: Cherylptw
Did you ever read the book, Bread and Jam for Frances?
Your DF story reminds me of it.
re: ChristinaMason
I'd like to know more about the coleslaw. It looks and sounds delish.
re: tcamp
I didn't take measurements, just kinda winged this: The dressing was about 1/3 c. mayo, 2 Tbsp. sour cream, a splash of milk, juice and zest of 1/2 lime, about 1/2 tsp. sugar, one scallion thinly sliced, Penzey's Forward! (sub your favorite seasoned salt or mixed seasoning), a little bit of Mrs. Dash table grind, a pinch of celery salt, and ancho chili powder, cayenne chili powder, and S&P to taste. I sliced the niblets off two raw ears of white corn (yellow would have made a nicer contrast) and folded them in along with half a bag of pre-shredded cole slaw mix and approx. 1/2 c. of grated cotija cheese. Chilled about 15 min. and served. Pretty simple.
re: ChristinaMason
re: tcamp
re: tcamp
I volunteer tonight, so tonight's plan is easy: London Broil, seasoned, seared, and sliced thinly, served with chimichurri including basil, mint, and parsley. Sides will be leftover Mexican-corn cole slaw and green beans and probably some chopped Romaine in a basic vinaigrette.
re: ChristinaMason
durrr...site is being glitchy. I posted this in reply to the OP.
It is hot hot hot here! Supposed to be this way all week, so lots of grilling is in my future.
I've got some bone in skin on chicken thighs marinating in soy sauce, gochujang, sesame oil, rice vinegar, and diced onion and garlic. I'm throwing those on the grill here soon. Sides are heated up leftover brown rice, and raw carrot sticks.
re: juliejulez
like it!
re: gaffk
So I went Brady Bunch with pork chops and applesauce with a side of succotash. The pork was crusted in pepper, the applesauce had fresh grated nutmeg and the succotash was warmed in butter. Vanilla ice cream with blueberries and raspberries.
re: gaffk
Sounds delicious gaffk. Last night my friend had a craving for cherries so we went to Wegman's. It was a beautiful night and people were enjoying the outdoor eating area with beers and such.
It had been so hot that I hadn't eaten much and when that Wegman's air hit me my hunger spiked. I wanted to eat right then but the food bar was closed. I had had a lobster roll at the pub there last fall and went hunting for another one in the prepared refrigerated foods. No luck but I came upon a container of lobster salad that looked delectable. I hunted down some split top hot dog rolls and a couple packs of mayo.
We ended up eating outside and it was peaceful and relaxing. I was able to assemble the lobster roll that I craved and the lobster salad was almost all lobster but still moist. I ended up not using the extra mayo. My friend ate cherries and red bananas (I stole a few cherries) and I washed my lobster roll down with a green glory juice from the chilled juice bar. Now I want more lobster salad!
Saturday we went overboard with the eating so yesterday neither of us felt like a heavy meal and we had sandwiches. I had a half of a large pork shoulder that I smoked a couple of months ago leftover which was vac sealed for times like today (when I don't actually feel like cooking). I took it out to thaw, pulled it in bite sized hunks and slowly warmed it up in the oven with a sauce of vinegar, crushed red pepper, hot sauce and a few other ingredients. For sides, leftover collards and I had some small potatoes, which were peeled and cooked in chicken stock, some caramelized onions, garlic, badia, and black pepper until fork tender. Yum!
We picked our first bowl full of green chiles today! Several New Mexican varieties, a couple habaneros and a few others in there as well. They have been roasted and turned into a green chile sauce to be served atop pork shoulder steaks (dusted with red chile and cooked in a skillet until crispy). Red chile baked beans, corn on the cob and flour tortillas on the side. A mushy papaya that didn't make it home in one piece for dessert.
re: BananaBirkLarsen
Thos. Keller's chicken tonight, with buttered new spuds and the kohlrabi slaw from foodieX2 posted July 14/14, minus the sugar and the celery seed. V. tasty and nice to try a new-to-us veggie.
Next time I make roast chicken I'm going to try air drying the bird for a bit beforehand, per a tip in Marcus Samuelsson's book Yes Chef which I just started reading. He puts it in front of an air conditioner; I'm going to try a fan.
re: grayelf
Have you made the Zuni chicken?
re: fldhkybnva
I haven't, which is lame. I just love the Keller one so much I kinda stopped looking.
re: grayelf
i'm the same.
Plus, I've had the Zuni version, at Zuni, and it's not my favorite. it was good, but Range's, in the Mission, is better, in my humble opinion.
re: grayelf
Keller's is my favorite.
re: grayelf
I've used a blow-dryer on a duck once, much to my man's amusement. Did the trick, tho (well, it had air-dried in the fridge over night, too).
re: linguafood
LOL, I was talking to the SO about trying a blowdryer instead and he was looking, shall we say, quizzical about the whole endeavor.
Speaking of duck, it's going in the freezer because we were lured into a new ramen place tonight after the Knifewear popup by the man's growling tummy. It's a Japanese chain but v. tasty. I'd never had tsukemen before and it really hit the spot on a warm night. The noodles were perfection. Pork belly was also worthy. And the fact that I have had pork belly twice in less than 24 hours is only mildly scary :-).
re: BananaBirkLarsen
re: mariacarmen
The green chile sauce turned out so em-effing good! If this is a sign of things to come from my garden, it is going to be a very good chile season indeed.
re: BananaBirkLarsen
Got my first habanero yesterday, actually the stupid dog knocked it off the plant. It got minced and went into a chicken marinade with oil, mango balsamic vinegar, mustard, S&P.
This was a SUPER busy weekend. The hubs, and I as well as our across the street neighbors (married couple) were in a training class from Friday night, to Sunday late afternoon. We ate out a lot. She, and I are planning a trip to Spain next year and we want to travel via motorcycles so luckily we passed the class. It was difficult.
I'm continuing to cook things from the freezer so tonight was lamb rib chops! Did a simple grilled preparation of EVOO, lemon zest, and cumin. More of the bagged kale super salad from Costco on the side,
re: letsindulge
re: letsindulge
Lamb rib chops! Motorcycling through Spain! All of this sounds wonderful.
We're having what we call "seafood pie" but it's actually no such thing. Well, there's seafood but it's a very loose definition of pie. In fact, it is not pie at all (see below for the Harters' definitive definition of "pie").
There's to be a tomato based, Mediterranean flavoured sauce in which prawns and chunks of cod will cook. Separately, a sheet of bought puff pastry is cut into manageable rectangles and baked. It's then artfully draped over the the platefuls of, erm, seafood stew. Green beans to accompany.
(Note for pedants. A proper "pie" has pastry top, bottom and sides, enclosing a filling. A "pie" with just a layer of pastry on top is not proper. Not proper, at all. So there.)
re: Harters
I especially like the "So there." at the end of your definitive definition of "pie". :D
re: Harters
sounds tasty if improper. so there.
re: Harters
re: Harters
Thanks to the CSA and my own (shared) garden plot, pretty much every meal involves zucchini. Last night grilled on kebabs with onion, tomato, and eggplant alongside grilled chicken breasts that did some time in a chile-mango balsamic vinegar marinade.
We are in a stretch of HHH* weather here so another salad looms tonight. I may repeat last night's chef's salad but adding herbs to the leftover garlic-buttermilk dressing, or I may do a chopped antipasto-type salad, but one thing is for sure: no heat source will be turned on.
* hazy, hot and humid
Yakisoba last night turned out alright, not pic worthy. I just wasn't working fast enough or hot enough. Next time it should be better. Tonight, I'm slicing pockets in chicken breasts and stuffing with fontina and capicola. Should cook up pretty quickly in satan's kitchen (it's damn hot!). Orzo and broccoli rabe on the side and melon for desert.
We've got two hot Eyetallians from our last trip to DiBruno's that were just removed from their freezer home, and which are currently thawing.
I think I'll go the traditional way and make peppers & onions so they have some company while lounging on a bed of pureed cauli. That "faux mashed potatoes" thread has been lurking in the back of my ample brains for a few days now. It's time.
Today I got 4 jars of piccalilli on clearance so I decided to make Cuban sandwiches subbing the piccalilli for the yellow mustard and adding salami to the roast pork and ham combo. The pickles are homemade quick pickles I made this weekend. Creamy coleslaw with cukes and dill and cannellini and ham soup for the sides. I am going through the cukes as fast as I can. They are still getting away from me.
re: suzigirl
The Cubans were ridiculously crispy and I ate every bite of a whole sandwich which is not like me. I am lucky to eat half. The piccalilli was the bomb(I just dated myself).
1 Reply
re: Cynic2701
That sounds like a really great combination!
It's finally beautiful here, sunny- high 70's, so we got our cheeseboigahs last night and if it keeps up I'm going to buy some more charcoal and a piece if swordfish for tomorrow. Tonight is chicken fajitas as we are now in the using up what we brought part of vacation.
just had to chime in here, since it made the rounds here on WFD. not WFD for me, but WFL - here in SF, in the financial district, I just saw for the first time a Halal cart! Chicken over rice! Lamb over rice! Combo over rice!
Hot sauce - REALLY hot! White sauce! I got the combo and ran back to my office. Gulped down a quarter of it and then decided to put the brakes on and leave some for the BF (he can eat around the lamb). my cell phone is out of use so no pic, but this seems like the real deal. my eyes are watering and mouth is on fire. i meant to ask them if they were from NY.... soooooo good....
ok, so ex-pat NYers don't love it. but I did:
re: mariacarmen
Yum, yum!
re: mariacarmen
I'm gettin in my car as I type.
re: mariacarmen
sounds delish!
We had a lot of rhubarb we were trying to figure out how to use. My wife made tone of Emeril's recipes that called for a bit of it.
It will go into our keeper file. Got all of what I like about rhubarb with out it being overwhelming.
re: mike0989
That sounds great, I'm going to try that soon. There is a Jamie Oliver recipe with pork tenderloin and rhubarb that I love, which is similarly savory. Link: http://www.glenwoodguesthouse.com/mai...
re: GretchenS
This looks quite good. Thanks for the posting the link!
WFD: Roast Pollock in Prosciutto
Blanched Sugar Snap Peas with Garlic Oil
Warm potato salad with diced Vidalia onion, goat cheese, basil, cilantro, walnut oil.
The pollock is a recipe in this month's COTM and is nothing more than firm white fish fillets wrapped in prosciutto then roasted at a high temperature for a few minutes. Because we're getting pollock instead of the cod called for in the recipe I swapping the one for the other. We're making a quick infusion of garlic in walnut oil for the potato salad and I'm hoping to get enough to drizzle a little over the snap peas. The salad is a standard one here. We make it with teeny tiny potatoes from TJ's. I like it with A Lot of chopped cilantro.
re: ChristinaMason
Good Christina, but first read my report. There's more to it than what I posted here...
Its a hot day at the beginning of a week that is promising to be a scorcher so I'm seeing nice and light with little cooking all week.
Tonight will be spring rolls/ lettuce wraps with lots of veggies and shrimp. In addition to the usual sides of kimchi, fermented ginger carrots, soy pickled jalapenos, hot sauces, etc. will be the first picking of the Trinidad Scorpion peppers. Its time to man up and give 'em a try.
still getting used to cooking enough on weekends to keep me and the fiance fed during the busy work week! he is used to eating more meat that i do, but hopefully he will be satisfied with a green salad with shredded chicken, pineapple-jalapeno dressing, bell peppers, onions and jicama!
re: bustlingswan
welcome, bustling!
Been traveling a lot for work so now back, will do a round of long-awaited sushi inside out maki rolls with the BBQ'd eel.
Egg roll on the side. LOL.
My local markets are now getting in mid state Indiana sweet white corn every few days fresh so I picked up several ears from local Amish mkt where the supplier said he just picked 60 dozen ears this morning. And they are pesticide free, so at 50 cents an ear I was happy as a clam. I'm still waitin' on the HUGE indiana musk mellons though. Oh so good.
Lots (and I man LOTS) of cucumbers, along with squash, zuchinni , onions and tomotes at the local markets. Same with fresh chiles.
Time to go back to that CSA thread and get some ideas for long keep /pickling options.
And teh basil is runnning amuck so I at least have to make some pesto, but I;ve still got half a made jar to use up already. Ugh.
Fresh basil pesto and fresh tomatoes...again?????? For dinner??????? Ewwww. I'm tellin' Mom.
I've gone a little OTT today for my dinner! The Harris Teeter had cooked lobsters on sale for $6.99/lb this week, so we concocted a plan to take advantage. I'd normally not buy cooked lobster, but the price made us say -- what the heck. My inspiration was an appetizer I had at a sadly gone restaurant (Kinkead"s in DC).
Picked the meat from 3 of them (got about 1-1/2 cups of meat) and made stock from the carcasses. I've made a sauce with shallots, white wine and sherry, a little fresh tomato, heavy cream and the stock and added a little fresh basil, mixed it with the lobster meat and cooked gnocchi. I'll bake it in a gratin dish until sizzling when it's time to eat.
I've used every pot in the kitchen and may not cook again for a few days, but I can't wait for this one! Question for you all -- I know the "no cheese with seafood" debate, but would you add a little grated parm to the top with some toasted breadcrumbs?
re: Terrie H.
I know the "no cheese with seafood" debate, but would you add a little grated parm to the top with some toasted breadcrumbs?
I personally would because I don't get all hung up in "correctness" when eating at home. (note the chow member who adds tomato paste to her basil pesto when she makes it at home in the pesto thread---it takes all types... LOL.)
I use parm or romano on my shrimp scampi over spaghetti as well as my mussels in white wine sauce over linguini.
Since lobster is so subtle, I;d go very easy on it (as you can always garnish with it once cooked), but i'd say go for it.
It's like putting ice cubes in your beer or scotch.
Should you do it? Uhhh--No.
But I;ll be damned I know a lot of folks of all demographics and incomes that do it. And I mean a LOT. Both at home and when out.
Have at it!
re: jjjrfoodie
Thanks JJ and I'll feel less guilty while I drink scotch and beer with ice cubes next time!
re: Terrie H.
re: Terrie H.
that sounds DIVINE.
I totally would add a little cheese.
re: Terrie H.
That gnocchi with lobster sounds amazing.
re: Terrie H.
Ok, I have to say that this was sinfully rich and pretty darn delicious. I added the cheese and I would do it again in a heartbeat. Thanks for all your suggestions!!
Our son arrived home today after 5 weeks away, and before he got home, he made it clear that his request for dinner was wings. Buffalo wings. Thai wings. BBQ wing. rjbh20 is happy to oblige, and the wings are underway!
re: roxlet
Enjoy the homecoming and the wings. I believe the homecoming will be a memorable one. Have a great time regaling and eating.
Creamy Ranch pork chops in the slowcooker with rice and broccoli&cheese sauce. Yummm. SO UNHEALTHY, yet so delicious. Yummm
re: AmandaBean
AB, do you use the wet Ranch dressing in the jar or bottle, or just the dry spice packet mix? I;ve seen all (and I mean ALL) types versions of HVR style recipes out there.
I seldom make the baked rice and brocolli cheese sauce side for the same reason. LOL.
re: jjjrfoodie
I use the Club House Ranch Style dressing mix.
4 pork chops
1 can of cream of chicken
1 cup of chicken gravy
2 packs of ranch mix packs. Mix together. And pour over seasoned pork chops. :D it is sooo bad for you but I am addicted.
re: AmandaBean
re: suzigirl
I have been creeping this page for a couple years. Just joined and lovin' it. I l posted the recipe above, to jjjrfoodie, xo.
re: AmandaBean
welcome AmandaBean! it sounds like a total comfort dinner.
re: mariacarmen
Yes!! Comfort is the best. Sorry about the edit.
WFD tonight stands for "What's for Dessert?"
Dinner was just ordinary; Weisswurst and leftover AB creamed corn.
Dessert was new and mmmmarvelous in its simplicity: Butterscotch Pudding.
I was being so careful, but still managed to fluff it by adding 1 cup of heavy cream instead of 3/4. It's still pretty intense. More pudding in the fridge...I am in trouble. :)
It was a scorcher today! Got home, grabbed the boy and the dogs and we all went swimming in the ce-ment pond, LOL. Felt so good!
Dinner was a quick one, ground beef sautéed with taco seasonings, a couple of mashed avocados, some bowls of salsa, sour cream, cheese, some quick heated tortillas and dinner was done! Make your own "burritos" is a favorite here and keeps the kitchen relatively cool.
I have 3 more tomatoes that should be fully ripe by tomorrow-I see more BLTs in our future.
re: foodieX2
Such a Great Summer evening, Foodie. Everyone cooled off, happy, and full. Love it !
re: foodieX2
I've been rather remiss in planning upcoming meals, and last night/today was no different. So on the ride home from work, I decided a "Bits 'n' Bobs" meal was on tap for tonight. I knew I had 4 large cherry tomatoes to use up, so I started with that, knowing I had some dried pappardelle to use, and decided I would open the freezer and take out as many of the mini-containers I had that worked with the tomatoes and pasta. What I pulled out of the freezer:
1/2 cup roasted red peppers, chopped and drained after defrosting
1/4 cup dried, reconstituted, chopped porcini mushrooms that were left over from a previous meal
1 Tbsp. tomato paste
1 bag of chopped CSA kale from last season - about 1-1/2 cups
Pappardelle was cooked. Meanwhile, some minced garlic (a healthy 2 tsp or so) was sauteed in butter and olive oil. Chopped kale was added and sauteed along with; added the porcini mushrooms after about 4 minutes, and then the chopped red bell pepper. When that was all hot, added the tomato paste and let it cook a bit. I then added the cherry tomatoes, which I had halved and halved again, and let the juices cook out of them.
Added about 1/2 cup of white wine and let it all reduce by two-thirds, adding about 1/3 cup of heavy cream towards the end, along with a small handful of grated Parm-Reg. Seasoned the whole lot with some freshly grated pepper mix (black, white, green and pink).
Tossed it all with the cooked pappardelle, put half into a bowl, and sprinkled with additional Parm-Reg, and it was dinner, along with a glass of wine. A good way to use up some of the kale still in my freezer.
And the rest will be lunch tomorrow. AND I've taken something out of the freezer for dinner tomorrow. :-)
re: LindaWhit
Nice Bits and Bobs meal. Are you sure you need all of that for lunch? I would share my lunch if you will. I have a Cuban sandwich with homemade pickles(and home grown), salami, roast pork, ham, swiss, glouster cheddar, piccalilli and Cuban rolls all nice and pressed on a sandwich press. I will share...
It's hot today. Really, really hot. I'm going to walk to the nearest Walgreens and buy a fan, then come home and cook up some green chile cheeseburgers, using the rest of last night's green chile sauce. Banana splits for dessert with chocolate and strawberry ice cream and dulce de leche drizzled over the top.
re: BananaBirkLarsen
everything about that sounds great (except the too hot part).
re: MAH
It actually got a bit stormy and cooled down a great deal, so that was good. Also, I added beer to the menu.
re: BananaBirkLarsen
always a good addition!!
Too hot for the full oven, so Toaster Oven Smoked Turkey Chimicangas. I make these using salsa in place of the adobo & tomato sauce. http://www.foodnetwork.com/recipes/ra...
Served with skillet-cooked mixture of sliced zucchini, mushrooms and halved grape-tomatoes, seasoned with a bit of garlic salt.
Dessert was an awesomely addictive toasted coconut/dark chocolate candy "Mud Puddles" from local chocolate company, Droolin' Moose. http://droolinmoose.com/store/en/mud-...
Hot here too, and my day was rather shit, so my BFF is on her way over and we're going to dinner. I have no idea where. All I know is she's drivin', I'm drinkin'.
re: juliejulez
yipes, hope things get better!
BL/SL chicken thighs were forked and have been marinating since last night in fresh lemon juice, granulated garlic, and fresh minced oregano. they'll be drained, pan fried, then into the oven to finish/under the broiler to char. yum.
Sunday I made a greek-ish pearl barley salad which will go on the side, plus a regular green salad.
I am hoping my cell phone has dried and recovered from its most recent unfortunate contretemps (don't ask) so I can take pics. I'm jonesing.
Made Orange Chicken from Kenji's Serious Eats recipe. I thought the sauce needed more bite, so added more vinegar, a chile de arbol and some szechuan peppercorns.
Excellent sauce recipe, and the chicken technique creates a really crunchy nugget. Half flour, half cornstarch, a bit of baking powder, and mix in some reserved marinade to create a coarse, pebbly coating mix.
re: rjbh20
I do have rice flour and use it for deep fry breading on some things. This recipe calls for moistening the coating to create "pebbles" of varying sizes for crunch. I was hesitating to use rice flour because I presumed the slurry mix in was designed to develop some gluten - which I wouldn't get with rice flour.
re: sbp
Welcome to WFD.
Fry me a river. The young athlete has returned home from a grand tour of Europe. He really "got it" and really made the most of this opportunty, as opposed to his traveling companions whose experience consisted of hrs working out in gyms, eating chain Chinese food and getting shitfaced in clubs & casinos.
The (requested) welcome home menu was "a mess of wings". Done -- Buffalo & Bangkok. Plus fries & cold PBR.
Great to have the boy back for these final few weeks before college.
re: rjbh20
re: rjbh20
re: alliegator
It hit the spot. No doubt the kale & sprouts crowd are having convulsions.
re: rjbh20
Mmm, now I want deep-fried kale and sprouts ;-).
We had a power outage this morning -- nearly chucked me off the treadmill! -- so I was fearing that I would lose my fridge contents but it came back on after only a hour. Which means my leftover T Keller chicken bits are WFD, along with something green. SO is traveling again so I'm back to boring.
Beef stroganoff, with "ground" beef made from stew meat in the food processor, onion and fresh sliced baby bellas. On egg noodles.
Then a friend is coming over, and with the assistance of some Yellowtail Riesling, Yuengling Black & Tan, and a Mississippi brewery's "Southern Pecan Ale," we're attempting this: http://smittenkitchen.com/blog/2012/0...
re: speakhandsforme
re: speakhandsforme
mmm, sounds great!
Another rendition of the Szechuan cumin lamb I'm still trying to get down. It's getting closer to the addictive crust I am striving to achieve.
re: MAH
looks gorgeous!
Chile verde tonight, made with pork shoulder. It clouded up today and even rained this morning, and hasn't gotten warmer than 74, so it seemed like a good day to leave the oven on at 225f for five hours.
The one year old has a cold so we've been pretty housebound all week (aka, stir crazy) and wanted to use up what produce I could. The romaine I'd intended to serve it over was wilted beyond belief so I made a mess sautéing summer squash and warming canned beans. It wasn't the prettiest chile verde, or at all authentic, but it worked. Avocado and green onion and cilantro helped. Just realized I forgot the tomato. Along with the posole I never soaked last night.
We tried out jello on our young patient tonight. You would have thought we were trying to poison him. Although, I have to say that stuff tastes very chemically to me now, as an adult. Another product not like it was in the old days? I may have to make my own, which just makes my head hurt.
re: rabaja
Now we have an almost 2 year old grandchild we too are finding that the old standard snacks we fed our kids have changed, I think this means a trip to Whole Foods. I'm going to pick up these gel cups the next time I see the little darling. Soon as he is getting a new sister in three weeks.
re: Berheenia
I'll be looking for that today, thanks so much!
Congrats on the new upcoming grandchild! Very exciting.
lemony oregano chicken turned out really well. with nice crispy bits, even without skin. i also made a cheater Realtor's dressing (no buttermilk - used mayo, sour cream, a little milk) with fresh oregano, some parsley we had drying, granulated garlic, and finely minced scallion, for a salad of butter lettuce, cuke ribbons, and shallots. pearl barley salad had marinated for a couple days and was nice and flavorful, albeit a tad mushier than i'd like. the one site i looked at for cooking time had me use 5 c water to 1 c barley, and that's just too much.
after dinner i dredged some short ribs in seasoned flour, seared in bacon fat, removed from pan, sauteed chopped onions in the fat, added smashed garlic, fresh thyme, s&p, Hungarian paprika, and then poured all that into the slow cooker, added a can of squished-up plum tomatoes and their juice, 2 cans water, tbs. of beef BTB, 2 cups Russian River pinot noir, 2 chopped carrots and some chopped parsley. added the short ribs, made sure they were covered, and turned it on low. they'll cook all night. and voila - tomorrow night's dinner, she is a-ready. i'm hoping to get a head of cauli for faux mashed potatoes.
re: mariacarmen
re: linguafood
poked the SLBL thighs with a fork a bunch of times, marinated overnight in fresh lemon juice, granulated garlic, chopped fresh oregano. drained, pan fried (just a little Pam olive oil spray) until good and browned, then stuck under the broiler for a few mins. since they're boneless, they didn't need a turn in the oven. squeeze of lemon on serving.
thanks! they were indeed.
We're going out for dinner.
A new local place opens tonight - walking distance from home (that is, walking distance once I've had the knee replacement). I don't think I've ever been to an opening night before. Food is to be not just generic "Indian" food but majoring on the street food of Mumbai. I'm quite excited.
Last night was a big mess of farmers market green beans, blanched and then stir fried with ground pork and several hot thai peppers. A little soft tofu with scallions and soy oil on the side and fresh melon for dessert. I love summer produce!
Well, it's certainly not sunny here today - unless you call it "liquid sunshine". WFD last night was sauteed shrimp in garlic butter, roasted asparagus and rice with a nice dipping mustard sauce for the shrimp. A little lemon on the side and a nice glass of white wine rounded out the meal. Oh so good.
Chowhound luminary GretchenS posted the details of some fabulous sounding Pork Kimchee burgers that she made and I am going to try recreating those tonight for dinner. After dinner we are meeting some friends at an outdoor theater to watch the play Sylvia. I saw it several years ago but definitely do not mind seeing it again (especially outside on a beautiful summer night with a glass of wine in hand). I highly recommend the play especially if you are a dog lover.
re: Fowler
Hey Fowler, have not seen you in a while. I have some questions about the play and Gretchen's burgers.
My memory is fading but is "Sylvia" the play about the husband and wife that become empty nesters when their kids grow up, leave home and the husband brings home a stray dog? Then his wife becomes jealous of the dog because she no longer has her kids around and her husband pays more attention and love to the dog than her? If that is the play I am thinking of, my husband and I saw it over a decade ago when we were still just dating. We loved it!
I had to do a search for Gretchen's pork & kimchee burgers because I had not read about them prior to your mention. They sound interesting. How did you like the burgers? Would you make them again/recommend them?
It sounds like you had a nice night.
re: JanineL
Your memory ain't fading, JL:
Good catch.
re: JanineL
JanineL, Hi...
Your memory is good and that is indeed the play we went to last night.
re: Fowler
Yay! My memory is not shot yet. How were Gretchens' pork & kimchee burgers? Something you would recommend or make again?
re: JanineL
I'm not fowler, but I made the Gretchen pork & kimchee burgers and they were fantastic, I think I've made them twice now. do it!
Last night's meal turned out to be breakfast for dinner. I bought a couple of hams a few months ago when they were on sale during Easter. One was cut in half and half of one half was cut into quarters for times like this. I pulled out a piece of ham and cut it into chunks; the meat was seared in a non stick skillet, eggs were seasoned with pepper and scrambled then poured over the meat and it was flipped then filled & topped with shredded cheddar for an omelet. A side of buttery grits and my homemade potato dinner rolls accompanied.
So, yesterday I pulled out some beef chuck cut into chunks but I couldn't decide what to do with it (which is why we had omelets) and now today I have to cook it. Today is forecasted 82 degrees & raining so I'm thinking the beef will be used in a mock shepherds pie. It'll be browned, added to an onion gravy with mixed veggies and go into a dish covered with mashed potatoes then baked off. Not sure what else besides leftover rolls (still nice & soft), perhaps a salad will round things out.
re: Cherylptw
Wow, those rolls are picture perfect!
I wish I had some ham in the freezer.
re: Cherylptw
gorgeous rolls!!
re: GretchenS
Thanks for the compliments everyone!
Let's see..... a big fat pork shoulder (approx. 9 lbs.) took a nice long bath in brine overnight on Monday, air-dried overnight yesterday, and was rubbed all over with deliciousness -- toasted fennel seeds, I'm looking at you here -- this AM by my man, who gets up *way* earlier than I do :-)
It has since been smoking with alder wood and will be moved into the oven at 225° around noon.
We are hosting our friends for a good-bye 'cue, as they are embarking on their annual scuba trip to Bonaire in a couple days. I am a deep, envy-green color as I am typing this, for I haven't seen the ocean in over 6 years. Wah. No wonder I dream of waves every other night :-(
Contributions from our guests will be summer rolls for starters, an unspecified salad, two veggie sides TBD, a cauliflower dish, and TJ's key lime pie for dessert.
It shall be tasty and fun.
re: linguafood
Fennel seeds? On barbecue?
re: rjbh20
Yep. Admittedly not part of the original recipe, but I file that under who gives a fuck.
The house smells fantastic.
re: linguafood
One my favorite file drawers
re: rjbh20
Drawer? I have an entire room set aside for that.
re: linguafood
re: linguafood
You have one of those files too? I love that file. It sounds fantastic to me.
re: suzigirl
It's the biggest one I have & sits right next to the 'why do you care, anyway' file :-D
re: linguafood
mine is "shut the fuck up" and it has its own compound.
re: linguafood
Right, linguafood! I have never figured out why total strangers on the internet question people about what they want to include in a dish. Especially considering the critic is not eating the food! Why the poop should they care unless they are just a "know-it-all".
I think your 'cue sounds great.
re: JanineL
Well... this is a forum on which we (total strangers) exchange ideas, and toasted fennel seed is definitely not a 'traditional' ingredient for most bbq rubs.
That said, I didn't really take it as criticism, even if coming from our very own bbq god '-D
re: linguafood
I was not speaking about this forum or anyone in specific. Note I said "internet".
re: JanineL
re: linguafood
Not your bad at all. But that is just my opinion. :-)
re: linguafood
The spice rub I use for BBQ spare ribs includes fennel seeds (along with a shitton of other herbs and spices) and it's absolutely delicious. IMO, those who give a fuck are usually missing out!
re: BananaBirkLarsen
Another fennel seed fan here. I use a rub of sage, rosemary, fennel and garlic, all oven roasted and then ground slightly. I got it here on C'hound from someone.
re: MidwesternerTT
I got this recipe on this board from Christina maybe? Anyway it uses ground fennel and is awesome
re: MidwesternerTT
This is the one I make:
re: linguafood
mmmmm I love the fennel and pork combo!
lucky friends.
WFD: Chicken Satay Bahn Mi, with all the trimmings. This is a recipe from Andrea Nguyen's brand new cookbook, The Bahn Mi Handbook". In this one chicken strips are marinated for a half hour in a paste of coriander, fennel, salt, turmeric, brown sugar, garlic, ginger, lemongrass, shallot, and for a bit of peanut oil. The strips are skewered then grilled on a grill pan. So, that's the protein part of the sandwich. We'll use a baguette. There remains the standard fillings such as: chili, cilantro, cucumbers, Maggi Seasoning sauce, mayo, pickle. I like her daikon and carrot quick pickle and have made it many times, and we'll use Srirachi mayo. I also have some pickled ginger, and I'll use tamari since we don't have Maggi. However there's a substitute recipe in the book with Bragg's aminos which I don't have yet.
Chef Nguyen describes bahn mi as a "super tasty sandwich" and encourages lovers of bahn mi to discover other combinations and create their own fillings and condiments crazy as they may be.
re: Gio
my favorite is grilled pork banh mi. been too long, will have to make again soon....
re: mariacarmen
I love it with char siu, and I've also made a Vietnamese-Style burger with bison meat & curry powder. That was terrific!
re: Gio
Sounds fantastic, I'm anxious to hear how it turns out. I really need to get me that book!
re: alliegator
I'll let you know. I'm toying with the idea of starting a "Cooking From" thread.
re: Gio
All the Vietnamese food being cooked up is making me hungry! Not time for dinner for a few hours, but I did just order the book :) I have an Asian grocer with nice baguettes nearby, so I don't know what I was waiting for!
re: rabaja
And very accessible too. She's on FB and we can ask questions and advise and she's right there to help. If you're there too befriend her.
re: Gio
I did, a few weeks ago. That's why I keep meaning to buy the book. I love all of her posts.
I saw you on the page, and wanted to introduce myself, but wasn't sure if that would be overstepping the chow/FB boundaries.
(Or maybe it was on Wok Wednesday)
re: rabaja
Yup, I'm JDP there. Love WW too.
There will be no cooking in my house today. It's 109F at 11:30 am and they're looking for a high of 115F/46C today, yuck.
Lunch is going to be arugula, watermelon and feta salad with lemon vinaigrette and dinner will be something along the lines of pizza or sub carryout. Or maybe pap and I will hit the neighborhood sports bar instead. They have fantastic wings and rjbh20's wing porn has given me the salty/spicy craving :D
re: alliegator
Both options sound great. That *is* a hot one. Here, it's only 90s, but killer humidity. Might still try the pool, tho....
re: alliegator
Oh, I couldn't stand that kind of heat. I melt. Actually the sports bar sounds pretty nifty but you have to go outside.
Too hot to cook. Weeks like this make for boring dinners. Last night was no cook taco Tuesday so DH picked up mediterranean food. The plates come with rice and the minute you walk in the door, the dogs know they will get the left over rice. Let the begging begin.
Tonight is tennis. That means lots of water all day, and dinner will probably be a cold beer. Maybe some pork tacos on the side since the meat is ready and minimal cooking will be needed.
I'm thinking duck banh mi for dinner tonight, if I can find some appropriate bread ('cause it's still waaaay too hot to attempt baking any). Asian grocers are scarce around these parts, but I should be able to find some bolillo rolls at one of the Mexican markets. Duck breast will be marinated in my lemongrass marinade, then seared to a perfect medium (the BF doesn't like pink in poultry, so I have to get it perfect so it doesn't dry out). This will be sliced and go onto the bolillo rolls (fingers crossed), along with sriracha mayo, pickled carrots, daikon and jalapenos, thin cut onions (soaked in water and pulled apart), cucumbers and a combination of sweet basil and lime basil from the garden. I might pick up some cilantro for mine, as well, although the BF isn't a fan. More ice cream -- chocolate and strawberry -- for dessert.
I'm thinking of doing a pad thai tomorrow with the leftover lemongrass duck.
re: BananaBirkLarsen
re: BananaBirkLarsen
mmmmmmm - duck banh mi!!
re: BananaBirkLarsen
Omg, that sounds like heaven! And I think bolillo rolls are a really great idea for banh mi.
re: alliegator
re: alliegator
I've never tried them, but have read that they're a good substitute -- similar taste and consistency, with a slightly odd shape. It was funny -- I ended up talking to the woman in front of me in line at the Mexican market and it turned out that she was a huge fan of banh mi and of Pho Kim (say that one out loud!), the Vietnamese restaurant not so far from my house!
re: BananaBirkLarsen
A quick note: lime basil is just about the best thing in the world, and after last night, I can't imagine banh mi (or my life) without it. I want to go outside and eat the whole plant right now.
Spatchcocked chicken on the grill, black beans, brown rice, a salad of some mixed green lettuces topped with some green goddess.
Edit:..just turned on the grill after arriving home to the 7 1/2 lb bird that has been marinating all day. Looks good, as it was a pretty warm day today in the baked apple...really had no appetite, so I am hungry...the house is cool and the first beer is flowing down the throat ever so slowly...I had some left over,three whole roasted beets...mees thinks I should douse them with some feta, yellow onion some white balsamic...all else is a go. I have a bottle of Malbec somewhere so we will give it a try...
Pseudo 'Banh Mi' (that's why I use quotes). Here in food hell I'm happy I can find the pork with rind sausage thing for my pseudo Banh Mi. Nearest good Vietnamese food is Paris (and I've done that just to eat Vietnamese food!). Actually, I think Dublin is closer than Paris from here, where I had Banh Mi. I found 2 Viet places in Dublin but absolutely nothing like Paris Vietnamese food.
Well, that's summer in my garden today.
ETA: I'm still going through all the posts on this thread but I notice some new/unfamiliar names. New? Glad you join us!
re: Pata_Negra
That sandwich looks wonderful, Pata. As you saw I'm making bahn mi tonight too. And, I'll have you know you are making a perfectly acceptable traditionally alternative bahn mi according to the expert, Andrea Nguyen. So you can de-quote your quotes.
re: Pata_Negra
Happy banh mi day to both of you!
Last night was a chopped "antipasto" salad: romaine, radish, cuke, tomato, cubes of summer sausages and cheeses, lots of chopped giardineira (pickled cauli, carrot, celery red peppers), with a dressing made with some giardineira juice and olive oil. It was really crunchy and tasty for a hot summer night, and made a little bit of protein go a very long way.
Tonight out with my former neighbor who is in town for business -- omakase at that great sushi place we found, cannot wait!
re: GretchenS
Love antipasto salad! Great for Summer.
Have some leftover steamed crabs so I think tonight I will pick at them and maybe have some corn on the cob for a side.....lots of butter! Might also do the vodka-lemonade thing again as well!
re: jenscats5
Do it; it's so good!
re: mariacarmen
I've had it on shrimp in a restaurant before. It's wonderful!
re: alliegator
good to know!
Tonight we are having Carmine's Chicken Saltimboca over rice with zucchini gratin straight from the garden. I've really been slacking off on cooking over the past couple of weeks so it will be nice to have a proper meal. I especially love this chicken saltimboca recipe so that will make it a nice treat.
re: Njchicaa
Little girl...the gratin sounds yummy..
Mine usually tends to be a little watery ...yours?
re: PHREDDY
no I sauteed them first and then let them bake at low heat in the oven for awhile to try to dry them out a bit.
Another scorcher!! It topped out at over 90 degrees today with nary a breeze but gorgeous blue skies.
Repeat of last night as we all went into the pool as soon as I got home. The lab was especially happy. I had two little girls to splash around with too which was very fun.
Afterwards I picked three (3!!!) tomatoes and it was BLTs for dinner. Is there anything better than summer tomatoes?
I'm more excited than I have any right to be for a dinner based on leftovers. I took the last of the Cuban fricase de pollo sauce (olives, raisins, tomato, potato, etc.) and made a picadillo with a lb. of seasoned green beef, more raisins, Chili 3000 powder, Worcestershire sauce, and a smidge more tomato sauce.
The picadillo went into empanada pastry from Goya and will be baked off until insanely crispy and served with leftover chimichurri sauce and a quick curtido. Can't wait!
re: ChristinaMason
Sounds really delicious. Love the sweet, salty element.
re: ChristinaMason
...and a raspberry vodka lemonade for Linda.
These were really good. My hubby stirred sour cream into his chimichurri, which made a delicious, if fattening, dipping sauce. I went to town on an avocado that needed using instead.
re: ChristinaMason
They look great, Christina! So does that drink. ;-)
Birthday dinner today. The main was Arroz a la Tumbada.
A popular dish originating in our area.
Ingredients, translated from spanish. ask if you need more info.
For white rice :
100 grams of butter
2 tablespoons olive oil
½ small onion, finely chopped
3 cups rice
5 cups water
Juice of ½ lemon
1 sprig of parsley
For rice to lying :
50 grams of butter
1 medium onion, chopped finely
4 large tomatoes, roasted, peeled, crushed and drained
2 cloves garlic, peeled and chopped boys finely
5 cups shrimp stock or fish
300 grams fish fillet cut into pieces
200 grams of boiled octopus, cut into pieces
20 medium shrimp, peeled
3 crabs in their shells
10 clams, scrubbed
1 large sprig epazote
1 sprig of parsley
Salt to taste
Lime & Pepper Roasted Chicken is WFD tonight. I combined 1/4 cup olive oil, 1 Tbsp. of freshly squoze lime juice, 2 tsp. ground pepper (black, white, pink, green), 1 tsp. minced garlic, and about 1/2 Tbsp. of Idaho Snowberry honey (one of my Home Goods purchases). Shook it all together and spooned half over a Frankenchicken breast. I sprinkled a bit of the "pepper dust" left in the bottom of the peppercorn jar as I was refilling the pepper grinder, and the chicken went into a 400° oven to roast, spooning a bit more lime-pepper "stuff" over top.
Rice pilaf and steamed broccoli alongside - and there's wine.
re: LindaWhit
There's always wine.
I've been working like a fool and haven't posted in a while.
Monday I broiled a steak doctored with Montreal Seasoning. Served with steamed cauliflower, dry sauteed mushrooms and spinach sauteed in bacon grease with Pirates Bite pepper mix.
Tuesday the steak was transformed into stuffed poblanos. Stuffing was Mondays leftover steak & mushrooms, the last of my pickled onions and a bit of goat cheese. Sides were an avocado/tomato salad with mojo dressing and steamed zucchini.
Tonight the last of the steak will become a salad. Mixed greens, tomato, scallions, cucumber, radish...we'll see what else in the fridge. Topped with a buttermilk blue cheese dressing.
Now I need to think of something for the next few days!
Breakfast for dinner! Scrapple and potatoes and onions sliced thin and roasted with OO and S&P. A little chocolate almond ice cream for dessert.
re: gaffk
My husband would be very jealous! He loves scrapple but it's one of the few foods I can't get behind. The deal we made a long while ago is that I won't make egg salad when he's home and he won't make scrapple when I am, LOL.
re: foodieX2
Yeah, having lived in PA for 4 years and having seen more scrapple than I ever cared to, I'm with you. But I hope gaffk enjoys his breakfast-for-dinner. I do like the potatoes/onions and the chocolate-almond ice cream idea. LOL
re: LindaWhit
My husband is from MD and the first time he took me home to his folks they served scrapple for breakfast. Hearing my mothers voice in the back of my ahead I politely managed to eat enough not to be insulting. When they weren't looking my then BF grabbed the rest, covered it in syrup and told me I was crazy. Whenever he see posts likes gaffks, he drools.
Enjoy your breakfast for dinner G! I'll tell my husband about it to torture him <grin>
re: LindaWhit
No scrapple for me! I just... no. If anyone is familiar with Country Cupboard in Lewisburg, Pa, then you'll know how deep my aversion is when I tell you that scrapple on anyone's plate could ruin that sweet place for me.
re: alliegator
Agggghhhhhhh!!!! That's exactly where I got served some scrapple early on in the few times I've been served scrapple! LOL
gaffk, God love you for loving scrapple. I commend you. Just not something I can eat. :-)
re: LindaWhit
Actually, gaffk is a hers :) And she was born and bred in Philly, so scrapple is a birthright. But I hear ya' . . . I have the same reaction to southerners eating biscuits and gravy or grits.
And yeah, my ice cream obsession is also a function of location--local dairies making fresh ice cream.
re: gaffk
Sorry about the he/she mix-up. But I'm totally with ya on the local ice cream. There was a GREAT ice cream place on Route 15 in Lewisburg when I lived there in the mid-80s. I'm sure it's gone now. I've got a good ice cream barn about a mile down the road from my current home. Love having it that close - although that's dangerous as well! LOL
re: gaffk
I am envious. I LOVE scrapple and am sure James would hate it. I had two grandmas who made it. One made it from sausage and cornmeal, which was fine. Another raised and butchered her own pigs and made it from the "whibley bits" as she called them, which was outstanding. Love me some scrapple. I can only get Jones' frozen and it isn't worth getting. Where do you get your scrapple?
re: suzigirl
I am Philly born and bred and have only recently moved to the near burbs. Scrapple is available at every market--large and small. Hatfield is just down the road and habbersett isn't too far either.
re: suzigirl
I dunno . . . I hate grits and cornbread. Love scrapple. It all depends on what you've been raised on.
re: gaffk
Born in New York City, raised in northern New Jersey.
I'm a fan of scrapple, biscuits and gravy, grits, cornbread and so much more. I've travelled a bit and always try to blend in. Regional foods, whether in the States, Canada, Asia, Europe and so on always appeal to me.
Let the record show my stomach is 90 per-cent cast iron.
re: gaffk
He was raised on a British diet. Although he is a good eater, he has certain bias. I have expanded his palate, but scrapple I believe isn't one.
re: suzigirl
Scrapple is tasty (to me). Blood pudding is gross (to me). As I said, it all depends what you eat as a a kid.
re: Terrie H.
No one in North Idaho has even heard of scrapple! LOL
I order it from Habbersett and have it shipped frozen. Man, I have to pull another one of those packages out of the freezer.
re: AngelaID
I found that the one upscale Harris Teeter carries Neese's brand scrapple (THE sausage/bacon people down here) --a package is calling my name for breakfast on Sunday. My man is from the Hudson River Valley area originally and has never even tasted scrapple, so it will be interesting to see what he thinks.
Scorchingly hot here in NNJ, so early this morning I made my supermarket run and haven't left the house since. Right now, the A/C is off, as there's a big thunderstorm moving through, and the power flickered just a little while ago.
So what! I just finished dinner, and it was delectable.
Mezzi Rigatoni in Corn Sauce; I crisped two slices of bacon, drained those and chopped them, poured off most of the bacon fat, but not all. Then, I sautéed a little bit of both red and green bell pepper, diced, in the bacon fat, and added a good scoop of leftover AB creamed corn. Once that was heated through, in went the rigatoni along with a bit of the pasta water, heated through and garnished with the bacon.
re: mcsheridan
Oh heck, yes!!!


text:
The Knight Foundation supports ideas that engage communities and foster the arts. Its 2014 Knight Arts Challenge People's Choice Award is a once-in-a-lifetime opportunity for a small and emerging arts organization in South Florida. 35 more words
Tags » People's Choice Award
Vote for @thescript at @peopleschoice awards!
It's that time of the year again when popularity votes decide awards and awards increase popularity. (Talk about a neverending cycle, eh?) Here's what you can do for The Script. 268 more words


text:
"Hard to Take"
It would not be my goal to criticize this work. It is a story that needs to be told and that we probably haven't heard well enough, having been on the other side. But in the end it is too much for me. At some point the story and informational value add versus the shock and grotesque balance went awry. I had to stop.
"No One is Spared"
Taibbi does his work, and he doesn't really hold back from criticizing anyone if he feels it is justified. Have to give him credit on this front. And the book overall does a very good job of broadening perspectives. I read it just pre-Ferguson. Dang.
"Nailed It"
It is top 10% experience. The only reason I didn't want to listen to it at times was because it was so real, and so poignant that it would burn you out a bit.
The political operative who characterized the auto execs while asking for federal subsidies. For being so spot on.
It's a pretty sad and disturbing book. But it also has hope. And it is very real. This is the world we live in, whether we "see" it or not.
Charlie LeDuff should be commended, for the effort he has put back into his community. And for his very basic, down to earth tell it like it is effort. In a weird way, there is one big agenda here, but it isn't any of the agendas that so often dominate our world of discourse today. It is one rooted in realities, and trying to get some, any, concrete results.
"Was looking forward to it, can't bear it"
I really looked forward to this. And there are some good parts, leading to introspection and deeper thought. But in some unfortunate convergence of story and narration the result is quite annoying. The voices make me cringe. The characters in the dialogs are horrible. And the overall impression is kinda of well, just downright annoying. Preachy, trite, a bit silly. It is in the end, perhaps just too patronizing. Like the author and/or narrator is "talking down" to the listener.
Probably not, but can't say for sure.
Not so sure about that. I have developed a pretty bad association at this point with some of the voices in this book.
Yes, the subject matter is potentially interesting, the context is a great idea, and at times it does deliver. It stretches you to think a little more about both yourself, the world around you and your reaction to it. But you pay a high price to get there, too high.
Don't talk down to your audience!
"Entertaining but no masterpiece or deep work"
Yes, good for driving or a summer read. Not a deep work.
Venkat, the realities of being an administrator
Read cleanly, but some of the voices did make me cringe a bit, particularly of women.
This is NOT a masterpiece. It is entertaining comic book sci fi adventure done well. It's fun. But some of the characters, and some of the situations and inter-personal stuff made me cringe, as being a little trite or thin, or worse implausible.
Great performance, great story, entertaining. Sure it was a little cute, but very good. This isn't a story about a dog, it is a story about life. Good characters, believable real world stuff. Insights and observations we all know and share, but packaged and delivered in very entertaining and enjoyable story. Great perspective.
There are a number, mostly revolving around the triumphs or critical turning points. Enzo out the window is one. Outside the courtroom is another. The walk to the funeral.
The Zebra!
Why Enzo of course!
Highly recommend this book. Loved it!
"Spare me the agenda, show some real insight"
No. My impression is his perceptions are thin, and he is captive to a world view / cultural identity (liberal) which blinds him for truly perceptive and creative work. Nothing wrong with the identity, but the author needs to move beyond it's limitations if he is going to offer anything really interesting, inspiring or creative. Section 3 was so trite I wanted to scream.
No, my assumption is this author is just limited in his abilities.
This was multi-narrator book. They all do a very good job.
The entire 3rd segment is insipid and thin. It relies on superficial tropes about corporate conspiracy and evil doing that is unbelievable. I couldn't bear it. Don't just give me a rehash construct of cultural war perspectives. Give me something that is truly observant of our world, of life, of human nature and of people. I can do with out the superficial rehash of the liberal culture war. It isn't the fact that it is liberal. I would be just as harsh on such a silly effort by someone captive to the conservative agenda. It isn't what I read fiction for. I get enough of this garbage in the news and general media, don't want it
One of the more disappointing titles I have ever experienced from Audible. Some others have been a little flat or boring, had other limits. But given the reviews for this I expected a lot more. Note sure why people think this one is particularly interesting. Found it quite shallow, predictable, and thin.
"Not particularly insightful or objective"
As much sympathy, empathy and respect I have for anyone and everyone who has served, this book really annoyed me. The author accomplishes little over the first half but to firmly establish he has no intention of doing real research or approaching the questions of what happened objectively. This is a re-hash of a well worn narrative, that at center blames G W Bush for everything from hang nails to global warming and the war on terror. I certainly am not out to defend Bush, but it is oh so intellectually tiring to revisit these old saws.
Worse, there is something continuously grating and ultimately ironically disturbing about the authors attempt to set Pat Tillman up as a "hero". In the end, we all have qualities to admire. All of us make mistakes. A few make the ultimate sacrifice. It is disappointing that this book is just another shallow contribution to our already shallow cultural obsession with the "soma" that are the NFL and Hollywood celebrity worship in the first place. The thesis is that the Bush administration has committed yet another terrible wrong by highjacking Pat's celebrity. In the end this book is no better. I end up not wanting to even hear about Pat Tillman at all anymore. What must it be like for those that give in obscurity, those that don't get a big break from the juvenile judge and whose life doesn't turn out they way it could have? There is just something silly with the whole premise. It sure isn't Pat's fault. And I have enormous sympathy for his loss. But if we are ever going to truly "move on" we need to get beyond the nonsense that is "celebrity hero worship", in whatever it's form.
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text:
This is a freeway close clean spot that includes breakfast. We did one day in Tuscany -Siena-wineries --and San Gimignano ..we did another at the tower in pisa and then off to Verona and Venice..
Clean..and good looking but heater broken on..so we sweltered, restaurant for one night was very average..waiter odd..keys didn't work twice.. Fine price but could use some attention to detail and this is not city center close.. Most options we found in pisa were not great but the town is central and we had a large party w several rooms so that's what we selected it. Didn't want florence prices for whole trip
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text:
Silver Bouquet Dinnerware by Lenox
The heavily burnished L by Lenox Silver Bouquet pattern features clusters of etched daisies against pristine bone china. Bands of precious platinum trim each elegant piece. Dishwasher safe. Made in the USA.See Silver Bouquet Individual Pieces
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text:
Real Talk: Girl Explains Why Using The Term
Submitted By Yonas. Posted By Abdul
Always Kept It 100: Muhammad Ali On Never Selling Out!
Posted By Persist
20 Most Ghetto Rides Ever
Ghetto happens, and it happened to these cars.
Kim & Kanye — Armed Guards & Armored Cars … After Paris Attack [VIDEO]
The coulple were "freaked out" after Kim was almost tackled to the ground by a crazy man. They're especially upset because the Paris paparazzi are following them in hordes … and crowd control has become extremely difficult.
MORE FIREPOWER, Britain, Denmark and Belgium are in [VIDEO]
U.S. military hits more ISIS targets Friday from the air in operation world leaders say will be long-term.
SC trooper fired, charged with assault after shooting unarmed man [VIDEO]
A South Carolina state trooper lost his job and now faces assault charges for shooting an unarmed man.
Beheading suspect recently fired, Oklahoma police say [VIDEO]
The man suspected of beheading a woman and stabbing another woman at his Oklahoma workplace had recently been fired, police say.


text:
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The Abu Dhabi flights depart from Abu Dhabi International Airport, Terminal 2 , which is centrally located and easily reachable from most of the capital´s major locations (for easy directions to the terminal, please download the location map on the right).Running Sunday, Tuesday, Wednesday, Thursday, Saturday , passengers will land on the beautiful Desert Island just 45 minutes after take-off, giving them ample time to explore the island or check into the three luxurious resorts.
For Dubai-based travelers, flights depart from Dubai World Central, Al Maktoum International Airport every Monday, Thursday and Saturday on a roomy 50-seater ERJ-145 by Embraer. For further information about these 60 minute flights and the full Rotana Jet schedule, please click here
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text:
Fast Times
October 30, 2006
Sitting among Madonna's tassel-tipped corset, a jumpsuit worn by a member of ZZ Top, and other framed memorabilia, Egyptian families wait at their empty tables in silence. A 50-inch flat-screen television overhead plays music videos of the Killers and Nine Inch Nails, while waiters weave aimlessly around the booths. As the sun dips below the Nile, a Red Hot Chili Peppers video is unceremoniously interrupted—the guitar solo replaced by a solemn, baritone voice. "In the name of Allah, the most merciful," it begins in Arabic.
Paleologus and Us
October 09, 2006
"Faith, Reason, and the University: Memories and Reflections"--the title seems an unlikely one for a papal speech that has triggered protests, even violence, across large parts of the Muslim world. Benedict XVI's remarks, made on September 12 at the University of Regensburg, where he was once a professor, have been denounced by the parliament of Pakistan, protesters in India, Iraq's Sunni leadership, the top Shiite cleric of Lebanon, the prime minister of Malaysia, and the president of Indonesia, among many others.
Beirut Dispatch
August 07, 2006
In the early hours of September 13, 1997, the Israeli army killed one 45- year-old woman, two Hezbollah fighters, and six Lebanese soldiers in the mountains of southern Lebanon. Later that day, Hezbollah officials viewed video footage of the bodies and confirmed that one of the slain was a precious kill indeed: 18-year-old Hadi Nasrallah, son of Hezbollah's leader, Secretary-General Sayyid Hassan Nasrallah. That evening, Nasrallah was scheduled to give a speech in Haret Hreik, the southern Beirut suburb where Hezbollah's offices are located.
Political Pitch
June 19, 2006
This article was adapted from The Thinking Fan's Guide to the World Cup. There have been revolutions to create socialism, democracy, and authoritarian dictatorship. But humankind has yet to fight a revolution to guarantee one of the most vital elements--if not the most vital element--of the good life. That is, a winning soccer team. If we were to take up arms for this reason, what kind of government would we want to install? Political theory, for all its talk about equality and virtue, has strangely evaded this question.
May 15, 2006
Never again? More like again and again.
A Very Long Engagement
May 15, 2006
Bush channels Neville Chamberlain.
Cairo Dispatch
May 08, 2006
In early February, as Egyptian markets were emptying shelves of Danish butter cookies and Lebanese and Syrian crowds were burning embassies, Arab satellite TV stations began playing a song called "We're Out of Patience." In Cairo, the song blasted out of stores, taxis, and gas stations, ordering the Danish illustrators and publishers of the Mohammed cartoons to go to hell, where "fire will be everywhere, burning your faces." Preceding the eternal damnation line was a friendly reminder in the form of a lyric: "Islam is a religion of love, not injustice and terrorism." The singer of "We're Out o
Memory Loss
February 14, 2006
Two weeks ago, the International Atomic Energy Agency (IAEA) voted to refer the matter of Iran's nuclear program to the U.N. Security Council. There is plenty to like about the IAEA resolution, starting with the large majority it commanded among the organization's member states--even the usually recalcitrant Russians and Chinese signed on.
The Quiet Americans
October 06, 2005
In late July, news surfaced that Iran had executed two gay teenagers--ostensibly for sexual assault, but most likely for the crime of being gay.
Regime Change, Inc.
April 25, 2005
When the Rose Revolution began in the fall of 2003, there was little reason to hope for a happy ending. Twelve years earlier, the former Soviet Republic of Georgia had stepped from communism into civil war. The old Communist eminence Eduard Shevardnadze may have brought greater stability when he took over the government in 1992, but his corrupt rule also generated huge new pools of ill will among the populace. Some of this disgust manifested itself in small, peaceful street protests.


text:
A local 3-year-old suffering from a rare cancer. Despite endless doctor visits and painful treatments, the toddler is staying strong with the help of her family and a local non-profit.
Click here to read the full story.
Updated: 11/19/2014 7:23:22 PM
Updated: 11/20/2014 8:07:00 PM
Updated: 11/20/2014 7:37:30 PM
Updated: 11/12/2014 4:00:00 AM


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Supporting Farmers in Scotland Since 1893
NEW TWO-STAGE anaerobic digesters are now available in Scotland, aimed squarely at the farmscale market because of their ability to run on feedstocks with a high content of grass silage or straw-based manures.
A FERRY which once carried passengers around the Greek islands has found a new lease of life off the West of Scotland - transporting timber from remote coastal and island locations to markets on the mainland.
Raising broiler chickens is big business in Northern Ireland - but the energy costs for heating broiler houses, from around 32oC for the young birds, lowering to 23oC by about the fifth week, are considerable and can have major impact on gross margins.
A LOT OF farm businesses have gone down the route of diversification in the past few years, and renewable energy developments have certainly been an avenue that many have at least attempted, with varying degrees of success.
ENVIRONMENTALLY FRIENDLY farming champions the Soil Association have a couple of events coming up this month, free for farmers and land managers to attend.
A NEW compact anaerobic digester aimed specifically at the farm market has been launched by Devon-based developers NGB.
With harvest underway, the good news for one Arbroath farmer is that investment in two batch boilers has slashed his potential grain drying costs by around 70%.
THIS SPRING saw Keswick farmer, Steven Clarke, take a different direction in diversification when he planted 28 acres of willow.
INCREASING numbers of homes and businesses are recognising the environmental, efficiency and economic benefits of switching to wood-fired heating systems - but there is still confusion about which fuel source to opt for.
IN A major coup, VG Energy has signed a new dealer agreement with the world's leading manufacturer of heating technology systems, Viessmann.


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Although you don't have the money to compete with the likes of Google, Facebook and LinkedIn, you can get great people to come work for your startup. You might have to offer sizable chunks of equity to attract them, says Naval Ravikant of Venture Hacks. "You must treat early hires like late founders, or you won't be able to hire until you get market traction."
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The second we got there we received assistance with everything we needed including restaurant recommendations and help getting train reservations for the rest of our trip. Anna was especially amazing. And the morning breakfast crew was so good to us. The food was delicious and plentiful. We couldn't have been happier with the staff at Hotel Lunetta
The hotel itself is gorgeous and clean and so comfortable. Unfortunately one night we slept 12 hours. Whoops. If you shut the windows it is soun - Anonymous
The location near campo dei fiori is perfect for visiting the vatican and old center. The price for this location was very reasonable. - Anonymous
Very helpful, courteous staff. Simple, unadorned but comfortable accommodation, absolutely in the heart of Rome. - Anonymous


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Find records of M Ruth Harris
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M Ruth Harris (1918 - 1986) was born on December 25, 1918. M Ruth was born into the Harris family.
M Ruth had no spouses. M Ruth died in February 1986 at 67 years of age.
M Ruth Harris's last known residence is at Phoenix, Maricopa County, Arizona.
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- Olive Harris
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- Maria Jane Harris
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- Henrietta Harris
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- Kimberly Sue Harris
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- Yuri Estaun Harris
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- Richard Harris
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