What's for Dinner #382
bragu_DSM 5
3 years ago
last modified: 3 years ago
Featured Answer
Sort by:Oldest
Comments (103)
shirl36
3 years agolast modified: 3 years agoediej1209 AL Zn 7
3 years agoRelated Discussions
Idyll#382 .... June is Busting Out All Over!!
Comments (100)Paid the bill at the lumber yard. Called the vet. about Wrecks, waiting for return call from vet.. Called boiler man to report a leak in the water heater. Called well-heeled customer about recovering the cushions for a large patio set. I remember stupid things, minutiae... everyone else seems to have the important stuff covered, so I'm OK with bein' in charge of trivia. Spring and summer comprise the "money season" for me. I put my hindquarters to the grindstone and take advantage of every opportunity, even though it might be more fun to "screw off". I am one of those people whose circadian rhythm is connected to sunrise and the earliest available light. I am most productive first thing in the morning and I've always been that way (I'm never grouchy in the morning, either). The worst job I ever had was working second shift in a factory that manufactured injection moulded shoe soles for sneakers... I vastly preferred pressing pants for dry cleaner, the 5 AM start time suited me perfectly. I wake up at 4-4:30 every day of the week, no alarm clock required, and I'm "ready to roll". I like to wind down and retire to the boudoir about 7:30 where I read, maybe watch TV, and generally buzz off to dreamland by 8:30. I am frequently fast asleep when people call me, lol. But if you called me at 4:30-5 AM, I'd be cheerful and wide awake. Funny how we have such marked preferences for routines, huh? Pleasure boating seems greatly slower this year than last. It hasn't been very warm, but the local marinas have many big powerboats on jackstands and several owners have decided that's the best place to leave them for the time bein'. Repair work seems to be the name of the game at present; both in shop and with respect to clothing work. I've mentioned this before, but the fact that people are once more requesting new zippers in blue jeans and jackets tells me instantly that times are getting tougher. We now shut the boiler off during the day. We are paying more attention to consolidating errands, doing them on our way home from work. We've worked hard to minimize food waste, too. Lights are turned off and all "vampires" are plugged into strips and those are turned OFF when we aren't using them. I have been teased rather relentlessly over the years for my "survivalist tendancies", but indulging them allows me to indulge other delights without too much angst. ;) On a recent news broadcast I noted with interest the yound man who wanted to trade his Ford Explorer in for something more fuel efficient. He was stunned to learn they would only allow him about $3K on it, even though he still owed $8500 on it. The dealers can't move them because they cost so much to operate. Being "upside down" on a car is a bad sign. When I heard him say, "I never saw this coming" I was shocked. I was 14 in 1973 and I "got it", the lesson was clear. The resource is FINITE and using it wantonly is a recipe for disaster. And that simple fact underscores the painful "reality check" in store for too many of us. I am already concerned about the coming winter. We'll definitely feel the pinch, but we have some options, those on fixed incomes don't. Fat, dumb, and happy is a risky way to live life. Marian is to get DSL?! I think that's great, what a difference it will make for you, my friend. My brother uses it and he says it's pretty good (he was spoiled by digital) and we may consider it for our needs, too. I am not very thrilled with Time Warner (the only game in town), whatever happened to "competition"?. (Wrecks is to take 3-4 aspirin/day for the weekend. We're to really restrict his activity for that time, too. If there is no discernable improvement we are to call on Monday and come in for an exam.) Jerri, how are the puppies? (not that I really care, mind you, just bein' polite)....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 #364
Comments (100)2many, I actually am pretty good at mudding drywall. I'm slow and meticulous, but it looks good when I'm done! As for that chili dog, well, at least once every summer I go to the local A&W. They still have the carhops that come out to the car and put a tray on your window. I get a chili cheese dog and a frosty mug full of root beer. Then I'm done for a year, but that one chili dog is sure good. As for Zaxby's, we don't have them up here so I'm not familiar, but Elery had their chicken when he went to Tennessee for Aunt Etta's funeral, and he said it was actually pretty good. He had chicken every day he was there, though, and was pretty tired of it by the time he got home. It's one of those foods that you can pretty much figure isn't too unhealthy, a grilled chicken breast, LOL, so he got it every time he had to eat out. Then his sister made chicken and dumplings, and his sister in law fried chicken and there was chicken salad and, well, he came home and wanted chili! Artemis, the best advice I have is to just do it. Don't watch, be sure you get in there and do it yourself. You can watch YouTube and watch someone else and read every instruction in the world, but you really just have to do it. The first one is slow, the second one is better. By the time you're on three or four, it'll take you a couple of minutes and you'll be done. I'm assuming you are plucking by hand, I have that handy-dandy chicken plucker that Elery bought me for my birthday and it is an amazing time saver, but with seven birds, probably not worth the price. Plucking by hand takes me about 10 minutes per bird, and cleaning another 2 minutes. Scalding is a minute or so, so about 4 birds an hour. The plucker will pluck 2 chickens in less than a minute, so that's very helpful. We did 28 birds in 2 hours, packed on ice and "resting" overnight. It took longer than that to break them down and package them. I always let them sit on ice for 24 hours or so, it seems to make the birds less stringy and more tender. And don't forget to save the backs/necks for stock. Feet too, if you can get past the thought and trim the nails! Like you, I'm offended by the life animals have in the commercial food chain, and so I have to raise my own in a humane and sustainable manner. It's not for everyone, but it works for me. Annie...See MoreWhat’s for Dinner #387
Comments (102)Shambo, I'm so sorry to hear about your husband. I know he had some health issues and you were cooking low salt and healthy meals for him. I'm sending hugs and strong thoughts and prayers to your and your family. Jack, we are kindred spirits, I swear. When I make twice baked potatoes I'll make a whole sheet pan full of them, mine usually just has cheese, butter and sour cream, occasionally I'll add bacon. I freeze them and then package them usually two per package, Mother loves them and they're easy to heat up. Of course someone is always digging through my freezer to see if I have any, all of the grandkids and the kids love them and they make a fast and easy supper. Jasdip, as you know, I love potatoes in just about any form, so being able to grab a package quickly is a luxury. They are quite durable too, LOL. Neely, I have a pile of butternut squash in storage, if only I had a pile of prawns too! sleevendog, that looks pretty to me! Delicious too. No pictures here, today we had hamburgers! Tomorrow we're making sandwiches and having cake and ice cream for Madison's 9th birthday. No party this year, of course, but we bought her a hoverboard, so she'll be happy, even with just her folks and Elery and I. I baked a strawberry cake too, with sea turtles on top, her choice. I'll try to remember to take pictures, and hopefully she won't break an arm or a leg, riding the thing around the kitchen island or something... Annie...See Morebragu_DSM 5
3 years agolast modified: 3 years agoJasdip
3 years agolast modified: 3 years agoseagrass_gw Cape Cod
3 years agolast modified: 3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agolast modified: 3 years agofoodonastump
3 years agolast modified: 3 years agoneely
3 years agoJasdip
3 years agolast modified: 3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agoJasdip
3 years agoseagrass_gw Cape Cod
3 years agoLynda (Zn9b/23 - Central CA Coast)
3 years agoneely
3 years agolast modified: 3 years agoJasdip
3 years agoneely
3 years agofoodonastump
3 years agoJasdip
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agoJasdip
3 years agosarahsocal
3 years agoLynda (Zn9b/23 - Central CA Coast)
3 years agoshirl36
3 years agocarolb_w_fl_coastal_9b
3 years agolast modified: 3 years agoLynda (Zn9b/23 - Central CA Coast)
3 years agoplllog
3 years agolast modified: 3 years agoJasdip
3 years agosarahsocal
3 years agobragu_DSM 5
3 years agolast modified: 3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agoplllog
3 years agoJasdip
3 years agoseagrass_gw Cape Cod
3 years agoshirl36
3 years agoJasdip
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agoneely
3 years agoWalnutCreek Zone 7b/8a
3 years agoJasdip
3 years agolast modified: 3 years agoJasdip
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agoJasdip
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agoWalnutCreek Zone 7b/8a
3 years agoJasdip
3 years agoLynda (Zn9b/23 - Central CA Coast)
3 years agobragu_DSM 5
3 years agolast modified: 3 years agoshirl36
3 years ago
annie1992