What's For Dinner #354
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6 years ago
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6 years agoannie1992
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Idyll #354 - Idyll hands are in the workshop
Comments (105)Just home from work and it's snowing steadily. The roads have hit that annoying state before the plows have any work to do, but they are surprisingly "greasy". We finished up 4 fixed frame awnings this morning and I smugly drove past the whole foods market secure in the knowledge that Shop 'n' Squat would have bulghar wheat in the "Birkenstock aisle" WRONG-O! I backtracked to the whole foods market for the bulghar... what I won't do for my winter-weary Idyllettes. ;) (made a mental note to spend more of our food dollars at the locally owned and operated whole foods market, too!). Sue, we're in big trouble with this whole baby boom thing. I can almost feel pink and blue walls closing in on me... shudder. Kathy, this time I want to see some booties on the kid's feet. 'bug totally welched on the deal. I've been disconsolent ever since.... Marian, my grandmother used to use that phrase jokingly, but not exactly as it's usually heard. She always said it was a Scottish proverb (her family was from Nova Scotia) and that's all I really remember. So... I googled it this morning and turned up the little tidbits I shared earlier. I was particularly interested to find a similar sentiment echoed in different cultures, though not really surprised when I gave it some reflection. I chuckled at the image of Nolon lurking in the shadows waiting for breakfast... sounds like ME waiting for the helpmeet to rustle up some dinner-like chow! lol. Something else I thought about periodically at work today: early morning here in the temperate weather is invariably dew-y. I've never contemplated the possibility of early morning not being sort of humid and moist because I've never lived in an arid climate. So your casual mention of Idaho really made me think today. Ain't the internet great? Denise, what a terrific exhibit the antique streetlights are. I am perpetually amazed at the inventiveness and "vision" of people. Two more Corgis?! combined with Ein you may just have the beginnings of a canine terrorist cell. ;) A Crabby Club, at the very least. Saucy, my boss did her "winter thing" and flipped out about my preferred 6 AM start time. I was told I couldn't start at that time because it "stressed her out". So, I've sucked it up and gone in later (taking a reduction in hours) but have begun inching back closer to MY schedule. I have filled the "void" with more home work and time in the Salon, but it's time to get back on schedule, damnit. 300 is about the Spartan defence against the Persians at a crucial point of land, I believe. It's actually an amazing story of courage in the face of staggering odds... precisedly what one would expect from the warrior culture of Sparta. Didn't hear much favorable about the movie, but the real life history is very compelling. I took several classes in Greek history "way back when" and its history maintains a soft spot in my heart. I loved Classical Mythology, too. Tell us about the "little dogs" and how you plan to rustle 'em into shape. Did you catch the blip on the news about Georgia questioning the border with Tennessee... all about water rights. I thought of you instantly! Martie, there was a great hour on NHNPR yesterday about anti-depressants and how they are now coming to believe that they're being overused for the general public. Drug therapy seems to be "quick fix" for the pain and doubt that plague major "events" in our lives. I was most impressed with the guest; his practical approach and his stalwart defence of the use of them for the mentally ill. Funny how I hear things over the course of the day and think of so many of you... OK, the stove is now up to efficient operating temperature, the chill of a thermostat set at 60 is now being banished and I have to tend to a sink full of dishes before I may undertake the creation of Tabouli for tomorrow's fest. No onions, Sue... but there will be scallions (those are OK, right?). OH, and Sue... thanks for the dates on the cottage, I'll pencil them in!...See MoreLast dinner of 2013? What's for dinner ?
Comments (17)We were visiting my wife's family in Vermont which ends up being a large group, with most of her brothers and sisters, and their spouses and kids, and this year even several girlfriends of the kids. All told we were about thirty. Meals were split up with one or two people volunteering for each meal. New Year's Eve was my night. I was stumped at first as far as what to make, but the co-volunteer Eric (a foodie BIL) came up with the suggestion of top-your-own tacos. We actually went with tostadas, and made black beans, three different meat toppings, and about a dozen other topping options, with side dishes of Mexican-spiced rice, and homemade cole slaw. Logistically the meal worked well, although some people didn't realize that they were supposed to be able to pick up the tostada after they made it, and instead they buried it beneath a 2-inch deep mound of toppings. Also we forgot to put out the guacamole until after half the people had served themselves. Food wise, some parts of the meal worked better than others. The shredded chicken verde was good but would have been better with more of the tomatillo salsa, however the co-op closed early, and the normal grocery store had no green salsa. The beef/chorizo was good but could have used a bit more of something, Eric and I couldn't decide what it needed. The shrimp was a big hit, the only problem with it was it disappeared so fast, the recipe (as well as I remember it) for the shrimp is below. Chili-Lime Shrimp 2 lbs peeled uncooked shrimp (31-40 count -- cut into thirds) 10 cloves garlic (minced) 1 4oz can diced green chilies 2 limes chili powder canola oil Liberally cover raw shrimp with chili powder and the juice of 1 half of a lime, and let rest for 10 minutes. In small pan, heat oil over medium heat, add garlic and green chilies, until garlic is softened and fragrant. remove from heat. In large pan, heat oil over high heat, until it is smoking hot, add shrimp stirring occasionally to make sure all the shrimp are getting cooked, and none are burning, after about 2-3 minutes the shrimp should all be cooked, add the garlic and green chilies that you set aside, and the rest of the juice of the limes. Stir for about 1 more minute, and place in large bowl to serve. Overall the meal received rave reviews....See MoreWhat’s for Dinner #375
Comments (100)WalnutCreek, I'll have to try pork chops in the Air Fryer. I have one but the only thing I've liked so far that I made in it was "fried" chicken". Beet chips just fell into the bottom and charred, fish was dried out, potato chips were fiddly and half were crunchy but the rest were not. (sigh) After the beet chip fiasco I shoved it onto a pantry shelf and haven't touched it since, I'll have to drag it back out. Yesterday I took Mother some roasted chicken and twice baked potatoes, the chicken was brined 24 hours and high heat roasted ala AnnT. It was really good, extremely moist and even the breast meat wasn't dry. I also made a big batch of split pea soup, Mother loves it. I had to use yellow peas because I had those and the store didn't have any green split peas (or any other dried beans) in stock. sleevendog, your garden is growing well, and Elery would love an artichoke pizza. Neely, stay well, I'm glad your sons are delivering food, I stopped and did Mother's grocery shopping yesterday and dropped off groceries along with her prepared meals. Jasdip, I'm glad you're just "hunkering down" and there's no reason for quarantine! As for that leprechaun, we didn't catch him, but he dropped some of his treasure, a couple of strings of beans, a few of those "gold" colored dollar coins and some glittery hair clips. Maci insists that she heard "tiny little footsteps in the night" and nearly caught the leprechaun eating all the chocolate, LOL. Annie...See MoreWhat’s in your pantry? (And can it become dinner.)
Comments (16)Here is my orange vegan cake, from Allrecipes originally. I discovered it when we were having vegan friends for dinner but now I use it all the time. Ingredients 1 large orange, peeled (or sub 1 cup orange juice) 1 1/2 cups all-purpose flour 1 cup white sugar 1/2 cup vegetable oil (I have used corn oil or also melted butter but then it's not vegan) 1 1/2 tsp baking soda 1/4 tsp salt Directions Preheat oven to 350. Grease an 8x8 inch baking pan. Blend orange in the blender until liquified, measuring 1 cup orange juice (or just use 1 cup orange juice) Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. (I usually add a little dash of nutmeg and cinnamon to the batter, and then sprinkle a bit of cinnamon-sugar on the top before baking.)...See More2ManyDiversions
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