For many of us, we're in the throes of summer and the typical heat that comes with it. But if we all followed the old adage, "if you can't stand the heat, get out of the kitchen" it would mean no dinner for our families. So what's cooking at your place these days?
Thanks, Terry! And thanks, Celene. I saved it in my recipe app. That looks like the kind of thing I've been searching for, with more of a Bisquick-type crust to the cobbler! Some people seem to say that if you're using fresh peaches, less than 1/4 cup of sugar works better, so I'll try that. The last one I made was too sweet.
We had something that resembled a not too fancy buffet. Leftover chimichanga, leftover chicken alfredo, leftover german potato salad, and stir fried leftover rice with fresh sugar snaps and green beans!!! Anybody who didn't like it was welcome to take over the kitchen!! The left over leftovers went into the garbage. Enough is enough.
Tammy, my DH had to drag me away from Tractor Supply when they got their baby chicks in this spring. I would love to have just enough to supply eggs, but we have a winter problem. No way can put up even a chicken tractor on our property, and another outbuilding is against code. So somebody would have to take on the task of slaughtering, and by then I would have named them all, so it wouldn't be me. DH can't even dunk a live lobster, so it wouldn't be him ...and the D*** cats don't even do housework...
I keep thinking I'd like chickens, but I have a chicken-loving dog and I can see me having fun trying to keep them separated. Maybe when the dog is dog-gone...
Tonight is a concoction called "Million Dollar Spaghetti" - which is just a glorified pasta bake. Salad (fresh tomatoes and lettuce from the garden) and garlic bread. And maybe something for dessert if I feel particularly baker-ish. Tomorrow night is pork chops (which means I need to get a loin thawed and sliced.)
Swimmer Girl is out for the week - she's hanging out in Mobile, AL doing inner-city mission work, so it's just me, Mr. Official and Middle Son, unless oldest son gets a hankering for home-cooking. I'm predicting leftover night at least one night this week. That's probably a more reliable forecast than our weather prognostications (although we did get a gentle, soaking rain last night.)
Creative mode is definitely reserved for upcoming events while we get by wading through freezers and the now productive garden. SO grilled ribeyes that I marinated. I made zucchini boats stuffed with onions, red peppers, mushrooms, grated cheddar, garden garlic and herbs and a stale pumpernickel bread dressing. The zucchini boats would have been enough. Half my ribeye went in the fridge.
Nutz, great to "see" you! Missed you at this year's RU. Your Dad's meal philosophy is interesting. Did he do a lot of cooking or was he supporting Mom?
Since we are sharing parental food commentary, my mom used to say, "If it's good enough for company...it's almost good enough for me". She was not being a food snob but rather holding herself to a standard when she was in the kitchen. For better or worse she passed that down to me.
We have had ducks and rabbits with our hunting dogs. They easily get used to fowl and a single dog will be okay with other game if the game is penned. There isn't a breed that I know of that hunts fowl. Retrievers only fetch. Possums and racoons can really do a number on fowl though. They are much mroe creative about getting at fowl than dogs. Our problem with keeping rabbits in a rural area was that neighboring loose dogs would pack and tear up our rabbit pens.
I forgot to say we are having previously roasted chicken and feta on a monster salad with pickled garden beans.
We had a new refrigerator delivered on Saturday. The old one was dying; the ice maker dead. Newer models don't fit spaces configured for twenty plus y.o. ones. It entailed "minor kitchen alteration". That's like "a little pregnant". This project was about as desirable as a heart attack right now. Kitchen cabinets and their contents are all over the living room. I've been painting beaded pine and staining trim to replace wall coverings where wallpaper no longer exists. We have to return to Atlanta tomorrow and then have three days back here next weekend before the kids arrive and the final countdown begins. I may night be able to fit food into this schedule.
darius, I lurk here daily just haven't posted before today.
Laurel, my Dad was born in 1923 so he was a youth during the depression. They were small time farmers barely getting by. He had seven siblings and he had little patience for picky eaters. I was never a picky eater except when my Mom served salmon patties several days in a row. Not one of my favorites. Dad just felt you ate what was served if you liked it or not. If you were hungry enough, it would taste good. My Mom was an excellent country cook but she only knew fried or boiled. She made cornbread with lard and when Dad passed away at age 61, I told her I was not buying her any more lard. She never had a problem with cholesterol though and she died in 2010 at age 88.
I missed seeing you guys at the round up but I am glad I missed the video making!!
Glad your garden is doing well. We had one at my Mom's property but it practically burned up even with Kenny trying to keep it watered. Dad always had a garden but he always said watering just did not have the same affect as rain.
Plantnutz, the current thinking in some circles is that lard isn't really a bad idea after all. I know that duck and goose fat are supposed to be quite healthy for you.
We scored some organic pork and I tried cooking it tonight for the first time. I thawed two chops and broiled them, with only a sprinkling of garlic powder because I really wanted to check out the taste. It was excellent - juicy and flavorful. I had bought some pork from a friend who had gotten it from a farmer who raised his own old-style, but that was quite lean and lacked flavor. It was more like pork loin - even the butt. I imagine it's the breed. This pork was far superior. With the pork we had fresh corn on the cob, cantaloupe, and salad with our cucumbers and currant tomatoes. Plain but very good.
Laurel , I wouldn't attempt to put my Westie with fowl. He even tries to get the hummingbirds . He knows better, just can't turn my head . He puts up with the cat , but, if he can get it to run , the chase is on .He tries to ignore Oofie's chicks , but Lord , I don't trust him .
I'm on a watermelon OR fresh peaches and ice cream kick. D H isn't into leftovers so am cooking small amounts .
Tonight it was steamed , fresh okra and onions with tomatoes, bell pepper , shrimp steamed on top and the whole mess over rice . Seasoning was a little of this , a shake of that and some sassafras to boot . D H loved it , UGH , watermelon was more refreshing .
The farmer tells me that the pigs are a mixture of Landrace and Yorkshire. He wanted to try some Berkshire because that's supposed to have a great flavor, but he's having issues with his dad, with whom he's involved in this project, so these will be the last he raises for a while. Oh well. His meat is expensive - $6.50/lb - so I am buying a half pig with a friend and splitting it.
Why doesn't your farmer have a good reputation? Is there some suspicion that he doesn't use all organic feed?
What I heard had more to do with the taste, but that also could be influenced by the processing plant. Never thought to ask what kind of pigs he raises, because the guy I was buying from still had a supply.
I don't generally react to all the bad health news that comes to us. I still use real butter, and lard for pastry, but I did give up caffiene, but not for health reasons. It keeps me awake even if I only drink it early in the morning.
Probably bottom line is that anything's okay in moderation, although I can understand staying clear of caffeine if it bothers you that much. I even drink decaf tea because otherwise I can definitely feel its effect on me!
Omce you go caffeine free, it's remarkable how sensitive you become to even small amounts. I have to be careful of carbonated beverages too, everything isn't labeled. I got a fruit smoothie from McD's and was awake until 3 a.m. In a fruit drink!!!
I made a casserole of something or other four days ago and left it in the fridge for our return to Atlanta. For the life of me I can't recall what's in it. There are layers of corn tortillas and a filling. It's a reflection of what's going on. I received word from a friend who needs hospice care for his SO and will be working part time the next few days. I need the hours to keep my R.N. license current. Hopefully I can find time to shop a little for something to wear.
The smoothies available in FF joints do not contain caffeine but rather have lots of added sugar. They are not healthy alternatives to soda at all. The ingredients in these drinks are available on line. What is called "sugar rush" or "sugar high" will keep you awake for hours and then the downturn "crash" will also keep you from sleeping.
I can't agree everything is okay in moderation. Some things are just plain poison. Maybe it's best left as pick your poison. Most of us have one or more poisons in our lives.
In any case, it was free with a coupon, so at least I didn't have to pay for my misery!! I don't usually like overly sweet drinks so it didn't inspire me to try it again. The sugar rush explanation fits to a tee .. I felt like a wet rag the next morning.
Laurel, of course everything isn't okay in moderation - cyanide, for instance! I was talking about things like butter and lard and duck fat, and even sugar if you can tolerate it. I don't think high fructose corn syrup or MSG is okay in any amounts. They are much better avoided.
We had leftover tortellini salad for dinner; of course it was even better the second time around. Cantaloupe for first. Then we went out to the custard stand for ice cream, and our dog had a tiny portion of vanilla with a dog biscuit on top. The weather has been much more tolerable, with temps in the low 80's so we don't need the a/c. After five days with no power it's nice to be comfortable again.
We are having a gumbo-like stew with okra, tomatoes, green beans, onions and peppers. Need to use leftover chicken breast. The flavor twist will be the addition of scraps of smoked brisket from last week's slicing. The mix is simmering in a pint of home canned tomatoes from last season and a bit of the rich, smokey brisket juice.
Leslie, what I meant was considering stats for diabetes, obesity and coronary artery disease in this country the foods you mention are unwarranted for the average person even "in moderation". More like in limitation. Moderate choices expand for the healthy, ideal weight individual. Unfortunately the average American diet excludes moderation. Most of us struggle with eating what we have been brought up to know and love as familiar vs. what is healthy both in quality and quantity. All the more reason the "What's For Dinner" thread is fun and valuable. People here, as mentioned in the past, work towards healthful expression in the meals they make.
What ho, we had lobster tonight. We went down to the beach for a couple of hours, DH took a walk while I read, and then we went over to our favorite dockside restaurant there for some lobster. And they were having a special - a 1 to 1 1/4 lb. lobster with salad and two side dishes for $14.95! We were going to get it at their usual price of $21.95, so this was a nice surprise. Yum!
Tonight was "Keta" Yukon Salmon (limited fresh salmon supply via local market). new potatoes/w/herbs, tomato/basil, cucumber and feta salad, simple summer pleasures. Best time of the year. (Wish we were near the lobster source, but midwest Kansas doesn't have quite all the advantages!) Still a good time to enjoy the garden produce.
I'm going home tomorrow after another week in CA. Had Thai on Mon & Indian yesterday but otherwise, frozen dinners and salads. I need to whip up a quick lunch for some visitors Sat. I guess I'll stop at a grocery store on the way home from the airport Fri night and get things prepped before I go to bed. Two are vegetarian so I'm thinking of a black bean & corn salad w/quinoa and some grilled veggies. Maybe some fresh melon for dessert. Any ideas of fast & easy vegetarian dishes?
Tam, how 'bout gazpacho with basil, grilled or roasted veggie & hummus hoagies with baguettes or ciabatta, sorbet over fresh melon for dessert. Maybe top sorbet with a drizzle of creme de menth or berries.
We are hopefully having grilled sliders and salad for dinner. That's if we can work around the unpredictable afternoon t-storms of late. I'm going to steam mixed squashes and beans from the garden. We've had almost daily power outages at dinner time with the crazy weather.
Laurel - thanks for the suggestions! I have not made gazpacho but will have to give it a try to add to my repertoire.
I got home at 10pm last night and my guests arrived at 10:30am this morning. I did the black bean/quinoa salad, a green bean & cherry tomato salad and fresh cantaloupe. I managed to get things prepped last night and pulled it together & got the deck table & chairs cleaned up & a few weeds pulled before they came.
We've got various leftovers for dinner and will have fresh garden tomato, mozzarella & basil with balsamic vinegar & olive oil for dinner w/some crusty bread as the high point. And a glass of wine.
Now I'm off to pull more weeds, pick more beans and prune up a bush that's gotten ahead of me. Dinner will taste & feel wonderful after a productive & sociable day. :-)
@Laurel - the storms ARE crazy. I've got a red (well, actually orange) velvet sheet cake in the oven at the moment and I'm hoping the power stays on until it's done (just a few more minutes, if you please, O weather gods!!!) The cake is for tomorrow - we're planning to celebrate three birthdays: Middle Son's was yesterday, Oldest Son's is Tuesday and "Memaw Katie" celebrates hers on the 16th. Swimmer Girl gets back from her trip late tonight, so hopefully the timing will work out and if it doesn't rain again (not that I am complaining), we might even get in an afternoon swim.
Today the vacuum and I screamed through the downstairs at breakneck speeds, I stripped and remade the bed, did two loads of clothes, cleaned the kitchen and was out the door by 11:30 to meet some girlfriends for a painting party at 1; drove there in the rain, back in the rain and we're now getting downpour #3 for the day.
As soon as we get a break in the weather, I'm plucking plants from the old place and hoping I can find a place to put them that isn't waterlogged. I've got to get them moved ASAP - we put a sign in the yard and I've fielded I-don't-know-how-many calls so far today and we've showed it twice to prospective tenants. (It's a great problem to have, I know...)
Terry, what a mess! We had awful storms last week, but at this point we could use some rain - but just a little, if you please...
We were going to have smoked turkey breast tonight, but DH didn't get the Big Green Egg started early enough and didn't put the meat on the grill until after 6. So I whipped up some linguine with white clam sauce; we'll have the turkey tomorrow night. It seemed to take about two hours for the internal temperature to reach 165°, which is about the length of time I had expected.
After the drought we experienced 5 years ago, or so, I promised myself I would never again question the manner in which precipitation came to us. Some days a little less would be nice, but I'll always take what we get and be happy for it.
The cake made it through just fine - the power stayed on without a hitch. Middle Son and I picked up Swimmer Girl when she got back and Mr. Official collected a security and pet deposit from the (probably) new renters, who want to move in ASAP. Guess I'm gonna have to double-time it to get the plants - but I will. I left them once; not again :-)
Terry - glad you got the place rented so easily! I'm with you on the rain...almost. After our mud slide last month, I'd REALLY prefer slow & steady. We could use some of that here - everything is crunchy.
We had leftovers last night - I forgot I had a salad I'd brought for the flight. I have been travelling so much I'm now entitled to get bumped to first class. And scored both legs of my trip last week. That means free (and kinda sort real) food. So last night was a green salad w/ walnuts & blue cheese and cantaulope for dessert.
Tam, I haven't had a good cantaloupe in 15+ years. They all seem to taste like wet nothings anymore.
I got a few peaches at an orchard on the way home from Charlottesville and might have enough for a pie or cobbler later today. I took a few lemon squash to the DG fellow where I left my truck for the trip with Susan. His wife fried them and both said they were very tasty. I picked another gallon of blackberries yesterday but really need to get up the hill for some wild blackberries for my savory. Yesterday's blackberries may become blackberry syrup, or maybe blackberry vinegar or blackberry wine.
We've been getting excellent cantaloupe recently - one from the supermarket and one from an Italian grocery store in a nearby town. I don't know where the melons came from, but they've been large and very sweet and flavorful. One of them lasts us for four meals, they're so big.
I also have some planted in my garden, but I'm not sure how they'll do. Last year they were tasteless regardless of variety.
Our blackberries are ripening, too. I froze a quart the day before, and it looks like it's time to pick again, but it's very hot and humid out there so I may wait until tomorrow morning.
I think the key to a flavorful cantaulope is the watering. If its too wet when they are ripening they tend to be watery. If they get good moisture as they are grown and it gets dry as they ripen, the flavor is stronger & better. Last year I had some before & more after the late season rains and it made a huge difference.
The one I bought from the farmers' store down the road was excellent. (A couple ran a roadside produce stand for years and finally built a gorgeous timber frame building w/greenhouse a couple years ago. I call it the farmers' store. They buy some produce and sell their own as well. Its always really good!)
Here we go again with another crazy storm. I was planting a flat of Isotoma http://davesgarden.com/guides/pf/go/1892/ gifted at the RU between stepping stones to the house when the smell of rain became unmistakable. You can readily sense it in these mountain woods. I stopped a few plugs short of finishing to get the laundry down and not a minute later it let loose. We are high enough up to be in the clouds. It's an ethereal view out there right now.
Poor melon flavor can be caused by poor soil fertility, too early harvesting and weather that is too cool for this fruit as well as other reasons (like poor pollination). If you can't smell that melon smell from the outside it most likely won't be sweet.
We had an unusual dinner last night, even for us,...chicken necks and offal tossed in garlic, herbs and oil. Honest. A while back I froze the innards packets from ten chickens roasted for the wedding weekend; a bonanza of parts. Being short of freezer space these days, stock and pate were not options and the parts had to go. Figuring we were ODing on fat (necks) and cholesterol (livers), I ate only a few of each and ate a salad to counter the badness. SO wiped out the rest. You'd never know his roots are in Boston from the way he put down that back woods meal.
We are having leftover baked sausage and penne topped with Italian beef stew and fontina cheese, then re-baked. We picked okra and zucchini last evening but I'd like to get out and pick beans to go with this dinner.
Wish I could find chicken necks , skin on . They make the best crab bait when you're hand fishing from a dock
I've been so good , I baked pecan brownies and will make me a brownie sundae for a reward tonight, mexican carmel topping . Haven't had anything sweet for two , yes , I said two, weeks .
Laurel – Yum on the “'bout gazpacho with basil, grilled or roasted veggie & hummus hoagies with baguettes or ciabatta, sorbet over fresh melon for dessert. Maybe top sorbet with a drizzle of crème de menthe or berries.” Do you have a gazpacho recipe that you like? What does adding bread to the recipe do to it?
We had sad news whe we got home today. A contra dance freind of ours was killed in Tulsa yesterday. He was at Best Buy with his 11 year old daughter when a gun man opened fire at someone else. He was killed by a stray bullet. We are worried about how the daughter and family are doing. So please think about adding them to your prayers.
Susan, that is awful - I'm so sorry for everyone injured in the shooting - what a terrible thing to experience.
I do technically have the "right" to take the place even when it's rented - I'd just rather get them out before they move in. Putting myself in their shoes, I'd rather not look out my window and see my landlord/lady digging up the landscape :-)
During the period when we were renters, we never assumed that we had much right to the outside of the house in terms of plants that were there when we moved in, but that was a long time ago and attitudes may have changed. At least that would take some of the pressure off you, though, to know that that was an option!
We also have a rental home. The law here is that though we ultimately own and are responsible for the property, the renter has possession of the house and everything on it for the duration of the lease unless otherwise stated or agreed.
It is a tragedy for his family and freinds. The newspapers are saying that the other person killed in the shooting had Crips gang markings. Our friend was out shopping for a birthday present for his wife and was holding his child's hand at the time.
Yes. That is also been the law in most states that I've lived. Usually the renter is also responsible for yard up keep. So best to get the plants out between renters and avoid any hassles/misunderstandings.
I've heard that one cannot grow finnochio (fennel) in the heat, but I have a few about ready to harvest. My first time growing them. I lost a goodly portion of the seedlings when they were small because of heat and not watering them twice daily, but a few survived and are doing fine.
I've got a nice crop of them too, although I had to pick off the caterpillars to ensure their survival. I planted them in a row and many were eaten by whatever is also getting my chard, but then found that I had lots of tiny volunteers sprouting up all over the garden from previous years, so I transplanted them into the established rows and I have some ready for harvesting and others that will be good later on in the season. I have a couple of recipes that call for them, but you can also just braise them and serve them as a side dish.
We have a couple of recipes we use for fennel. We chop a few greens and slice the bulb thinly (across bulb) with a mandolin. Then mix both in with salad greens. Sauted with onions is another simple dish. I have to go look for any other recipes we used.
I think I'll talk DH into dinner out tonight. I'm very tired today. I've been out picking eggplants, peppers, and leaks. They have been busy producing while we were gone.
We are back in Atlanta. I have to say Susan's original post has been on my mind all day. I looked up the story in the wee hours, before Susan explained, and was so saddened. With our only daughter's wedding right around the corner I keep thinking about this child who will not have her dad. My SO is getting cortisone injections in his hip so that he might dance during DD's wedding weekend, and stave off inevitable surgery, while a dad that loved to dance is gone.
We grow fennel. We use the seeds, bulbs and fronds. I'm getting pressed on time and cooking advice but if you ask me after the wedding I'll be sure to answer. I know I was asked about gazpacho. Bread is used to homogenize the mixture because cucumbers and tomatoes will keep weeping and otherwise make the mixture watery. If you make the gazpacho and serve fairly promptly you don't need the bread. It's like salsa fresca...know how it gets watery if you make it in advance?
Sally, maybe I wasn't clear. It's not about what the renter is allowed to do, it's about what the owner is allowed to do. Yes, the renter can't remove anything from the property but neither can you, without a previous agreement, unless it involves property maintenance.
My chilli is brewing. We had such a bonanza of tomatoes last year I was canning for months. After cases and cases of quarts (think sauce) it seemed logical that pints might be useful for quick dinner additions. They have proven most useful.
I have two refrigerators and freezers in use in Atlanta and one new one, now bigger French door fridge, at Maypop. The use of the freezer at Maypop, that held garden produce for just two seasons, was discontinued years ago. IMO it was energy wasteful and unwarranted. We really prefer mostly fresh, uncooked foods. I know there is a raw foods trend, but that's not how I'd define our diet. We eat plenty of (home) canned products.The freezer was resurrected last month to accommodate wedding fodder. I used to love to eat out. Not so much these days. It's not a matter of economy. We sit at the table analyzing the ingredients and wondering why we are there. Atlanta has fabulous restaurants, no mistake, I save myself for the experience.
I understand your perspective Laurel. I use the freezer to keep produce, prepared meals and meats. I buy large amounts of beef (shared side w/friends) and salmon (from a local couple that fishes annual in Alaska). I also freeze meals for my father - typically 3mo worth as well as for us to use when things get busy. So in all, I feel comfortable with the use of the freezer. We all have to make decisions on how we spend our time & how we work to live efficiently on this planet.
Kohlarabi in the old country is used to make some nice vegt. soup. cut it up small pieces, after you peeld it, also some potatoes onions. Sautee until it is soft, pour some water and finish cooking. The potato will thicken it, at serving we used some soure cream. I don't buy them here because of high price, same is with apricots, $3.50 lb in Walmart, I only bought 6, so I won't forget how it tastes. My sister swears by mixing shreded fresh beets, cabbage and aples, make salad for loosing weight. Beets sopose to clens your liver and cholesterole. it is possible. Etelka
Hi , Laurel , yes that was what I was trying to convey . I made the rules and contract . they signed and agreed or I didn't rent to them . That's my old place , just down the hill with a lot, of rock work that I did myself and many native azaleas that I dug and transplanted , along with some prize Jap maples . Also trees that I brought back from Oregon in a suitcase on the plane . Other than that , even tho I spent a summer texturing the walls and painting everything top to bottom, handmade wallpaper (by me ) above and cedar shingles below in completely remodeled bath with walk in corner shower and $48 a yard carpet that I installed in two rooms myself , New fridge and stove , they can keep their 175 lb mastiff in the house , and do , for all I care . LOL. Just don't mess with my plants . They don't have to mow either. Just had a new metal roof put on . I didn't do that , paid a contractor .
The place is on the edge of the woods and don't keep the yard trimmed , Letting it go back more native so many of the plants are hidden from all except me who knows where they are.
I made chicken fried pork chops topped with salsa made with fresh ginger , tomatoes and pineapple , water gravy over rice, and fresh corn on cob ,salad with dates and pecans , garden veggies to dip in fruit processed with cream cheese and a bit of yogurt
Well, the inside of the house was a little more "worse for wear" than I saw at first blush. Scratching my head...we lived there almost 10 years and our doorways and hallways weren't fingerprinted and scuffed up - they were there 7 months and I had touch-ups in every room. Sigh.
Ah well..different perspectives (renter versus owner) I suppose. Anyway, the painting is finished (I hope - I'll know tomorrow afternoon when I can see it in daylight; if it's too noticeable, I'll accept the inevitable and paint a couple walls with a quick one-coat.) The master shower was bleached and is now drying; I'll seal the slate floor in it tomorrow; vacuum and tidy up a few final things, and let them start moving in, with the understanding that I will be moving plants out while they move in, and have it mulched as soon as I'm done. This week o' rain has been a blessing and a curse. I'll take all we have gotten and might get, but the ground is pretty waterlogged, so I'm not sure how much permanent planting I can do for a few more days. (As I write, it's thundering and lightning again.)
Yes, our laws (and our contract) is much the same philosophy - once they move in, they are to enjoy the property without us hovering or showing up unannounced. I always contact the renters in advance before the quarterly bug spraying, HVAC maintenance, etc and arrange a convenient time for me to enter the property if they can't be there them in . Beyond that, we leave them be once they're moved in.
Laurel, fingers and toes are crossed for a smooth and fun (!!!) wedding weekend for you and that beautiful bride-to-be.
Cooking will resume soon, I hope. Tonight we noshed on Chick-Fil-A to help a college group raise money for a mission trip. Decent sandwich for a noble cause. Not really dinner though.
I'm also very lucky that I was friends with renters before they moved in . Actually , when the other landlord went three years without connecting the water back up outside and she had to carry water in a bucket to try to keep her plants alive that she planted , went without air conditioning the first summer and only stayed there because he let her keep her English Mastiff . Never made any repairs , and informed her he was going up 50.00 a month , did I say come look at my place . Came down by half on the rent and place was a doll house , she said YES before she even knew how much the rent would be .My trailer had been setting 10 years because I didn't want anyone that close that I didn't know. I had periodically spent time completely remodeling the inside and it was much nicer than when I lived in it . She now has a 10x20 deck on the backside that overlooks the woods ,very private ,and a covered walkway off an 8x12 wash and utility room .I knew she was good rent and pretty neat, from being in her house before . I can go to Texas for six months now and have confidence that my whole place is secure . Lucky ? You bet I am , and grateful . If the carpet needs to be replaced in a coupla years , it will be with wood flooring .
I have no idea what I'll have for dinner . The place D H worked in the summer called and wanted to know if he'd come back for the rest of summer because business had picked up and they didn't want to hire , train someone and have to carry them over for the winter . Of course it was yes and I'll be cooking more with him working .He's a light eater anyway so shouldn't be too much different . Soup and salad ? Sounds good to me .
We have a freezer but I don't use it to the extent that some of you do. No canning here at all. Has to do with the frementation process that can happen with some foods. Also the amount of salt and time some of it takes to can.
Dinner last night was from Panera. I'm not sure what we will be having tonight but I'm not feeling so sick and tired today. I think it was a combination of sick cat keeping me up all night and the temperature change between here and the west coast.
BTW - It's suppose to get to 113 here sometime sometime soon.
We're having omelets. I picked some kale & swiss chard, have onions & shallots from garden & mushrooms from the store. We have soooo many eggs I gave a dozen to the plumber (who stopped over this morning to follow up on a few problems we're having since we installed a new de-acidifier).
And we are going out for dinner tonight. An old colleague & friend is retiring from my old company. My DH worked in his department for years too. Should be really nice to see all my old colleagues - many I haven't seen since I left in 2009.
Supper will include cantaloupe, as mine needs to be cut NOW. I picked up a small piece of wild sockeye at EarthFare, but that might be fore another day since the whole afternoon has been a fruit fest.
I've got a 'mess' of lemon squash to slice for the dehydrator. The yellow summer squash should be finished in about another week when the squash borers will finally get to them (if not before), and the zukes are almost history. I only got 1 today, off of 3 plants. I let 2 zukes grow huge, since they are OP and I want to try and save seeds, not that I have a clue how to do it. I'm seeing a few flowers on my 2 varieties of bean plants, and the Red Kuri (winter squash) has a few babies starting along the vines. Any produce from my garden is rather remarkable, considering the weather this summer.
I picked up some oyster mushrooms this afternoon and need to clean them and get them in the dehydrator today, too. I dried some okra slices yesterday, said to be a good snack. These were just salted, but I think I'll do another batch with Emeril's Essence if I can find where I copied the recipe.
We'll take-in after two straight days of wedding shopping. I defrosted rack of lamb for dinner but got home too late (and not in the mood) to create a deserving dinner around such premium victuals. Tomorrow is another day. And, BTW, about wedding planning...the devil and the dollars are in the details.
Darius, you know your pepos will cross what with all those varieties you are growing? That means the lemon squash will cross with the zukes or any other yellow squash. Saving squash and melon seed is easy. No need to ferment like tomatoes but let the fruits age and soften before scooping and rinsing the seeds, then dry for several weeks or more before storing. I take cuke seed, from very yellow cukes, and pack them in plastic containers until the flesh softens, then rinse the seeds and dry.
Our temperatures might be more like Susan's if it wasn't for the daily deluge. The temperature went from ninety five to eighty three minutes while I drove home through the storm.
I knew that c. pepo's would cross with each other, but the 2 zukes I saved had fruited long before the lemon squash even flowered so I may be okay... OR have a great new squash! The c. maxima's won't cross with them from what I understand, and they are on opposite ends of the house anyway.
C. maxima crossings are not impossible but unlikely. As for distance, anything pollinated by bees is a crap shoot. I'd hazard the zigs and zags are more important than actual distance (like is there a house or barn in the way?).
For dinner we had cantaloupe, a couscous salad with shrimp, diced zucchini, cherry tomatoes, basil and feta cheese in a lemon/EVOO dressing, and peach cobbler for dessert. It was all pretty good. The salad was a little hard to eat because the couscous kept crumbling off the fork and the ingredients didn't hold together - maybe I needed to add more water when I cooked the couscous.
I have a ton of cucumbers; I brought some to the weekly artists' breakfast with me and gave them to my friends, along with the hot peppers which were supposed to be Cubanelles, which I gave to one of the artists who makes pickled hot peppers and always needs the raw material. Trying to figure out what to do with the rest, since I can never get pickles to work. I found an interesting recipe for cucumber stuffed with tuna and rice and mushrooms on a French cooking site; I'll have to try that. And I'll freeze some. But then what? The woman I gave the peppers to said you can cook cucumbers like zucchini, but I wonder...
"Cucumber is technically a fruit like tomatoes, but since most people think of it as a vegetable, I’ll include it here on the dehydrating vegetables page. Dried cucumbers are fair for snacking on like a chip or they can be chopped or powdered to use as a seasoning in dips and soups. Because of the thick waxy coating, I peel cucumbers first and then cut into 1/8 inch slices. Arrange in a single layer and sprinkle with a little salt if desired. Dehydrate at 125° for six to eight hours until leathery. Increase temperature to 135° and dry cucumbers for a few more hours if you plan to powder them." http://www.backpackingchef.com/dehydrating-vegetables.html
I can freeze the cukes, too. The quote you give doesn't make it sound as though drying them results in a particularly good product. My cucumbers are the Middle Eastern type, mostly, and don't have a thick waxy coating. I found a recipe for cucumbers stuffed with tuna and rice and mushrooms on a French cooking site; I may try that. They're uncooked for that dish.
It's worth a try. I just sliced several of the largest cucumbers with my mandoline, and I have them in the downstairs refrigerator, salted, until tomorrow, when I will rinse them, dry them off, and add a 50/50 sugar/vinegar solution. They sit in that for another day and then I put them in pint bags and freeze them. This year I made the slices a little thicker than last time.
We're going out to dinner tonight with two other couples.
I decided to try Eating Well's "Top Vegetarian Recipe" of the last 10yrs. I was amazed at how good it was! And it was almost completely grown on my property - the peppers were store bought. (But mine will be coming along soon).
We had palaver sauce. I got the recipe from the cookbook our church women's group has just published. Our pastor is from Ghana, and it was her recipe. Palaver sauce is found in variations all over central west Africa. The consistent ingredient is spinach. I used chard from my garden. This recipe had ginger. I thought I wouldn't like that in a main dish, but it combined with the tomatoes and beef and chard in a wonderful way. You put the thick stew over rice or plantains. I'm going to try some variations from the internet.
I just posted this on FB and thought I'd share it here:
Switchel is a great summertime beverage - 1/2 cup of cider vinegar, 1/2 cup of honey, 1 or 2 tablespoonsful of ground ginger, and water to fill a half gallon container; then stir. Let sit for an hour or two in the refrigerator and enjoy. It's very refreshing, and excellent for providing an alkaline boost to your system. I used to make this when my kids were small, but the recipe I used to use didn't include ginger. It did include oatmeal, a traditional ingredient for this haymakers' beverage, which you scooped up out of your glass after you were finished drinking the liquid. Personally I prefer ginger.
If you grate it, I don't see why not. I was thinking of you when I posted this! And you can add as much or as little ginger as you like; as I said, the original recipe that I got out of a Rodale magazine, probably in the late 70's or early 80's, didn't include ginger but it did have oatmeal. It's great on a hot day and I'm sure it replenishes those electrolytes.
I "might" be finished with this round of canning today. I have 8 jars of stock in the canner (and several more to go, although they only take 20 minutes per batch), but I also need to do chicken chunks in stock, and Trotter Gear... both of those take 1 hour and 15 minutes in the pressure canner. Yuck.
I will probably FINALLY get my first BLT this evening!
Korean food tonight, tofu "bulgogi" and sauteed baby bok choi in sweet chili sauce. Fresh cucumber pickle, and purchased pickled yellow radish. The local Korean market makes their own banchan in separate little containers, kim chi, and pickled veg. They're fantastic.
We're probably going to have tortellini with pesto sauce, cantaloupe for first. Last night we had ribs cooked in the crockpot, along with baked beans, a cucumber salad, cantaloupe, and blackberry cobbler for dessert. It's blackberry season and it's nice to have them to cook with.
Dh is having left over fish with tabouli. I making an omlette for myself plus biscuits a la facoccia and possibly a tomato/basil salad.
Dairus - I love butternut squash cubed and roasted with fresh sage. Just cook it on high enough temp that it carmelizes the squash. If the heat of the oven is too much right now then there are some crockpot recipes using squash out there.
It hit 103 today. So cooler than yesterday. If you can really call 101 much cooler than 106. There is a extreme heat and ozone advisory until wednesday.
We love a butternut squash w/lentils in a crock pot recipe. I can't remember the proportions but probably not critical. Its onions, celery, squash & lentils with veggie (or chicken) stock. And your favorite spices - I use cardamon, cumin and (blanking).
My tastebuds are set for BLTs tonight - not because I'm being lazy, but I picked the first big "batch" of tomatoes this morning, and they are too ripe and juicy to not be celebrated in some monstrous BLTs on some griddled sourdough bread slices.
We had them for breakfast yesterday! Our first two Whoppers were ripe, and juicy. There's another one almost ready. Saw a recipe for sea bass wrapped in proscuito that looked interesting but I'll have to hit the fish market for the bass, local markets carry a lot of salmon and tilapia but how fresh it is..up for grabs. Fish market is always fresh.
Tonight is grilled italian sausage, potato salad, and maybe if I get ambitious some egg plant parmesan.
Last time my grandkids came , they requested fried catfish. In the store, I was stunned that the catfish was more exspensive then salmon. When I got on the internet, I found out that it is because the corn is used for fuel, and the catfish feed is very high, so all the catfish beds are closed, it is no profit in it after they buy the food. Only a few growers are left in La. I stick with the can salmon and make salmon patties. Etelka
may I join in on this teasing. Now that I am cooking again here at my DD house?
Baked seabass with sweet and sour caramalized vidalias. Olive loaf (fishmarket has specialty breads.
Purple cherokee heirlooms with sauteed zukes thinssliced vidalia,basil and lemon dressing. Heirlooms from farm zukes from her garden. Also white rice with fresh parsley. Fresh fruit and sheep artisian cheese for dessert.
Yesterday we had stuffed cubanella peppers french style (mild tomato sauce with bechamel,fresh pasta, fresh french bread, Greenbean and garbanzola bean salad with red onion and rosemary. Corn on the cob from farm market for dessert, no butter, no salt nothing just corn on the cob cookec for 5 min with a bunch of tender leaves included in water,
It's 103 here right now, (I agree with you Susan, 106 or 100 it's all HOT) Supper is pan-fried chicken drumsticks (currently marinating in buttermilk, hot sauce, etc.) tomatoes, cucumbers, green beans and roasted peppers from the garden.
A nice mess of Anaheim peppers, three new butternut squash today and several eggplant in addition to the other items. The water bill will reflect the cost of the veggies, but how great they taste.
Yes Terry, first ripe tomatoes deserve a celebration!! Ours were so slow to ripen this year considering the "early" spring.
The BLTs were pretty awesome if I say so myself. I'm thinking hand-patted burgers for tomorrow night, with another juicy mater atop.
In other tomato news, did you know that emus AND cows all like rotten tomatoes? In fact, I caused a bit of a food fight over the fence when I chucked a few of them over to the hungry onlookers. Who knew?
We took our teenaged granddaughter and a friend to Rehoboth yesterday via ferry for a shopping trip, and then had steamed crabs for dinner at Dewey Beach before taking the ferry home again. But it was horribly hot. It was only predicted to be 92 in Rehoboth that day but the thermometer on our car was reading 104. It was way too hot to walk around the town; I caved early and holed up in the bookstore.
Tonight I'm probably going to make pasta with sausage and red gravy, since it's blessedly cool and dry today.
I love Rehoboth, or did. Haven't been there in 30 years, but a group of us used to rent a condo there every year. Being a redhead, I stayed inside and played in the kitchen while the others tanned in the sun. I'd give a lot for some good steamed blue crabs!
Darius, we hit the outlets first and then go to Rehoboth proper. We always get frozen yogurt and then DH walks on the beach and DGD or DD and I shop. I love the bookstore; it's one of the few remaining independents and I can always find good things there.
Do they still have the fry potato place that a Greek guy had, on the main street in Rehoboth, they where the best potatoes in Delaware. I used to live there from 1970-79, in Wilmington. I liked Lewis beach better , it was not so deep water. My son was little. Last time I was up that way when he graduated from the Coast Guart boot camp, I drove 20 h from Ga by my self, just to see the ceremony.
GG - Except for the heat it sounds like a fun time. I googled Rehoboth and it looks like a fun beach area.
Terry - Nice to have neighbors appreciative of your gifts and it sounds like a wild time with the tomatoes.
Dinner here is going to be spiced pork in tacos. Probably with blackberries as we picked some up at the market.
It's supposed to be 108 here today. We are supposed to get a break in the heat next week. I'm so hoping that happens.
Speaking of human neighbors, the one to the east of us is getting a divorce and moving. She came out and told me that she found a place near her home town and will be moving sometime soon. Her husband's mother owns the house to us. She said that her soon to be ex mother-in-law asked when she was moving out because she wants to rent it out to her other son and his girlfriend. The son's girlfriend just lost her apartment and the son is not working. They are the partiers in the family plus he has large engine cars that he likes to rev the engine on. The current neighbor is concerned about how we are going to do with them and I told her we'd deal with it. DH said he was ready to move when he heard they might be moving in next to us.
My, my... who knew? I sliced some yellow squash to sauté and got sidetracked by the canner which needed my attention. The squash slightly carmelized in the pan, and it was like eating candy! The pan held only a mix of olive oil, butter, and a tad of bacon grease.
Crummy photo and I'd eaten half before taking the photo... my apologies but my computer is about shot. The cherry tomatoes didn't benefit from the same treatment.
Dinner was whole wheat tacos stuffed with chipolte-lime pork, saute onion & peppers, mixture of red quinoa & wahinna rice, with a fruit salsa consisting of fresh peaches, blackberries, dried tart cherries, lime juice & zest, chipotle powder, and mint. It was stellar.
That tuna salad you had the other night , sounds good for tomorrow .I won't be using cucumbers, hate them except mixed with onion and mayo , vinegar , sugar .
The tuna will have different fruits on the side , and cottage cheese boiled eggs ,and sliced toms .
Easy to make... just drop a handful of pink chive blossoms into vinegar (I used champagne vinegar) and place in a cool, dark place for a couple of weeks. Strain into sterilized jars. The taste is awesome in a vinaigrette... I haven't splashed any on veggies yet, but I bet that's good too.
I made a pseudo chicken a la king with the chicken breasts left from roasting the bird yesterday... no fresh mushrooms in the house. Not too bad, but I didn't have any flat noodles so I used shells. At least they hold the sauce!
I'm getting rather addicted to the caramelized yellow squash. Just took a plateful over to my neighbor Buster; he ate 'em all right up!
He gave me a hank of purple basil which I have in a pot of champagne vinegar on the stove (to boil and kill any bacteria on the basil). It makes such a pretty vinegar and I love it on salads.
I picked up some stuff from the olive bar at the store; threw in a few dolmades (they were not so good), plus 2 cipollini pickled onions to try. The onions must be in some kind of balsamic vinegar and they are really tasty! Sure wish I'd thrown about a dozen in my container.
To caramelize the summer squash - just slow heat in oil?
I'm back home for a few weeks this time. I don't think I need to be in CA for a month or so. I so need to get back to real food! Though I did have some good meals out - a delicious sea bass in a wonderful Moroccan spice sauce and another Indian meal with a particularly good mushroom dish. Cool stuffed grape leaves & roasted cauliflower brought in for lunch one day were good too. So it wasn't all bad. lol
I'm sure I'll find lots of yellow squash in the garden today. I've been away for a week and DH is not good at picking. I did convince him to pick green beans since they stop producing if you don't. But they've been sitting on the counter since Tues - not sure they are worth the time to wash & prep. If there's a lot out in the garden, these will go to the chickens I think.
Thanks Y'all, for the bday wishes - been very busy (retired, you know - so busier than ever).
As for bday dinner - went to Rudi Lechner's for a German supper. Our son brought his daughter and a friend (his DW could not get away from work). Outstanding as usual - music has been performed there for over 23 years by a couple members of Alpenfest - came to the table & sang me a personal Happy Birthday - we have known the band since 1987.
Son's BD is a month after mine - DGD has already said we are taking him back to Rudi's - she fell in love with the food, ambience, music, etc. First time she ever had escargo - big hit - had to order second serving. Not bad for a 14 year old.
Tammy, I use the bread machine recipes and let the machine do the kneading, but I take the dough out for the last rise, shaping and baking. I know, it's lazy...but effective. I don't care for the shape of the bread machine loaves. I have to use a heating pad under the loaf pans or baking sheet for raising because I don't have a cozy spot where it can rise nicely. I put a cooling rack under the pan, and over the heating pad, works really well. I confess, when we had a water bed, I used to wrap it up and tuck it in there, the temperature was perfect!!
My parents never had a problem, we had a wood stove that almost always exuded heat, and if not, there was a space heater in the living room in winter. Modern homes aren't built to have warm spots. Ovens don't stay warm enough for long so you need to be creative.
oh i know, i know. I am here in NJ at my DD house. I just raised the temp to 75 in the house because I am alone today. Used to 76 year round in my FL house. There I put the dough outside on the front patio to rise. Front patio i can watch from Kitchen as I am not sure if those lizzards would get curious and visit the dough. So far so good and it works just fine.
In my NY home I used to put on top of fridge, Your ideas are better by far.
I'm in NJ, and we don't even have the air on. It's only about 80 outside.
Tonight we're having friends over for cantaloupe, steamed clams, corn on the cob, a zucchini casserole, and a blackberry pie with crème fraîche topping for dessert - blackberries from the garden. Pie's in the oven, zucchini is cooked and in the casserole awaiting the addition of milk, eggs and cheese.
Barely back though I admit to peeking here and there. The "Big Fat" wedding was awesome. It will take a bit of time to recover. We are having smoked brisket & tortilla stacks, grilled okra and Romano beans from the garden.
Indian tonight...I made Paneer makhani and chicken makhani (same sauce, two ways for veg and non-veg people), masoor dal, and sookh aloo. Our local Indian grocery has lovely homemade chapati, so went the lazy route and bought some.
The "kids" (I think I'll always call them that) left this early afternoon. Boo hoo. They were on their way to Franklin, N.C. with a cooler full of wedding leftovers and a romantic B&B. DD has already emailed that the place is like the Bates Motel, their room is the former den off the main dining room with twin beds that do not conjoin (haha) and overlooks a highway cloverleaf. The innkeepers have almost every horizontal surface coated in weird collectable dolls but the redeeming feature is their antique Fiestaware collection. Heads up, Terry. DD did make Fiestaware her everyday pattern as she needs no china or silver. I have multiples. New hub has had his reservation rights permanently revoked. lol I will post photos as soon as someone loads into my computer and time to compress photos and decompress me. SO is coming at me with a thumb drive this minute. Be back soon.
LAS, I cut the zucchini in slices crossway and then sauté them with some roughly chopped onion in EVOO until tender but not mushy. I put them in the casserole but this time instead of adding the milk and eggs immediately I baked the veggies in the oven for about twenty minutes so that they were a bit caramelized. Then I mixed milk and eggs, one egg to each cup of milk (I usually end up needing two cups), poured it on top of the veggies, and added lots of shredded gruyère on top. You can use parmesan or romano or asiago, too, but I had some gruyère so I used that. Place it all in a preheated 350° oven and bake until set and golden-brown on top. It's really good. And it's more filling than the usual zucchini dishes. As I mentioned, I like it with steamed clams or other meals that need a more substantial side. And leftovers are great with scrambled eggs.
Tonight was Eggplant Parm, marinara sauce all from fresh garden produce, lunch today was bacon, tomato on whole wheat rolls. Love this time of the year.
Laurel, looking forward to photos and reports of the wedding, sounds like a wonderful memory filled occasion. (Ask Terry, I cried tears of joy during the entire ceremony!)
LAS14, you can always make some zucchini fritters, it is easy and you don't have to heat up the oven. Just Google Marta Stewarts fritter recepie, it is good, but you can always add cheese to it, like grated Romano.Etelka
Here are a few photos of the sanctuary family and I'll post more of the rest of the weekend. We were not allowed to take photos during the service. Unfortunately you are not able to see the bride and groom under the wedding canopy (chuppah). I mounted DD's prayer shawl to a canopy I made and she was married under her prayer shawl that I made for her bat mitzvah when she was thirteen. Her prayer shawl has 613 pearls (belonged to my mom) that I embroidered in a Star of David to symbolize the deeds Jews are supposed to perform throughout life and also that she and her SO should always know that they are here to make a better world for others. We are rabidly serious about raising children for a life of social causes and obligation. The third photo is of the bride, groom and rabbi. She is very close to the rabbi. He mentored and recommended her for scholarships and travel around the world. She was his family's babysitter and taught his children how to swim as well as coached them in summer league competition when she was home from college summers.
Way back when I posted we purchased a fantastic dress that was a daytime Vittadini white jacquard. She last minute ditched the dress, went through my closet, and opted for a long length vintage Lillie Rubin dress of mine. I repeatedly offered up options to her "something old" not an old dress of mine but she would hear none of it. I was freaked that she would want to wear something from my closet on her wedding day. For those who have ever seen that show "Say Yes To The Dress", well the shop, Bridals By Laurie, is just blocks from our home and I did suggest we drop in. She would have none of it. She also requested to wear my (old) black pearl with the dress, which I almost never take off, but did for that day. I was fine with everything but would not have made the same choices. Still..it was her day and she made it her own and it was wonderful.
The fourth photo is the groom, bride, SO and me (looking exhausted before the weekend begins) and the typically bored youngest sibling.
The fifth photo is the Ketubah or wedding contract. They wrote their contract and had their Ketubah caligrphed in Israel. It includes limes from the Song of Songs, also known as the Song of Solomon..."I am my beloved and my beloved is mine". I had her SO's kippah (head covering) embroidered with the Hebrew inscription "Beloved". Most men are bureid with their wedding kippot. SO is going to conservation frame the Ketubah for them. He is an amazing art framer and apprenticed with an Austrian framer and gilt master during our early days together. He hand builds frames from forest woods as well as designing and creating frames from standard moldings. I design many of the frames and mats.
When I was married my father, uncles and rabbi went into the rabbi's study with SO and drank schnapps. Then SO payed Dad a dollar for me and my uncles witnessed a Ketubah that I never saw until after I was married. I am still peeved about no goats or lambs. I also told the rabbi in advance that I was making no commitments to obey.
She's such a gorgeous girl, in and out and her now-husband seems a wonderful match to her personality - and he has such a charming smile to match his personality :-) So happy for them, and for you and SO - yes, you look a little tired, but very proud - as well you should be. Thanks for sharing!
You all look so elegant! I bet you feel a wonderful sense pride in having made their special days perfect but also relief that its all behind you and life can go back to "normal".
I'm so wishing we had plenty of garden tomatoes. I've lost 1 plant completely and another looks bad. The ground hogs have eaten all the fruit close to the ground of the rest. All I'm getting so far are sungolds. I'm gonna roast 'em down and make a pasta dish with a few other veggies I have on hand tonight.
Thanks so much for all the lovely comments. You would not believe they have been together almost six years by looking at them or seeing the way they act around each other. The rabbi made a point of saying how in his knowing them they both have "great kavanah". That means direction of the heart and refers to the way they approach life and support each other. It is a very beautiful relationship.
I'll wait 'til Terry makes a new thread to post any more photos. Many photos are still out there and have not been sent. Meanwhile we are still making our way through reconstituted and reinvented leftovers with garden bounty.
LOL. Me three. We actually have a fair amount of "beverage" left. I decided not to serve hard liquor at any of the events, save the money on hiring and tipping out a bartender, and put the beverage budget toward buying high end wines, champagnes, cavas, ciders and micro beers. There was a bit of protest in advance from SO and SIL but boy did they thank me for the choice afterwards.
My working menus have been scribbled over. When SO makes some clean copies I'll try to photo and post them.
I'll raise my glass as well - a nice crisp cold white (on a muggy, sultry night :-) Best wishes to all and congrats to mom/caterer for pulling it all together. I'm out for tomorrow (our fourth annual school supply giveaway starts at 9 tomorrow morning), so if someone else wants to do the honors of starting a new thread, be my guest. I'm done for the evening because that alarm clock is going off mighty early for a Saturday tomorrow.