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What did you have for dinner? -Part dois

Ham under a very old school sauce of butter, pineapple, maraschinos, brown sugar, honey, nutmeg, clove....collards and baked spud with toppings.
 
Hawkeye10 said:
Sorry but I dont know about this play, R U on-stage or tech?
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On stage. It's the first play that I've been in since high school. First two nights have been awesome. Appetite is less than great due to nerves, but I don't care much. It's really fun.
 
Helix said:
On stage. It's the first play that I've been in since high school. First two nights have been awesome. Appetite is less than great due to nerves, but I don't care much. It's really fun.
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Really cool........ my wife was for years in both pro ballet and amateur stage, in the theater she was a choreographer and a sometimes actress. I spent a lot of time there with her, highly recommend the practice.

:thumbs:
 
Helix said:
On stage. It's the first play that I've been in since high school. First two nights have been awesome. Appetite is less than great due to nerves, but I don't care much. It's really fun.
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As long as its not a revival of Oh Calcutta! you should be fine. Break a leg, Helix. :mrgreen:
 
Frozen commercial garlic texas toast made into a grilled ham/swiss/onion sandwich, and fries served with mayo.

Wife had orange marmalade in her's, she seems to think that jellies and jams belong in most sandwiches.

She actually demands mint jelly on her lamb too...
 
Lunch today:
2lbs mudbugs boiled with Garlic Herb Old Bay, some lemon juice, 6 cloves rough cut garlic, some garlic salt, oregano, Thyme and Bay Leaf with 6 stalks of rough cut celery.
Boil for 7 min on high, remove from heat for 30 min to let cool and flavor to soak in.

Will serve with Tortellini.

Tortellini: 3 cheese Buttinelli Tortallini cooked about 1/2 way boiled, then added to a frying pan with olive oil and garlic in which you have cooked some mushrooms till the moisture is out of them, cook till done some will be lightly cripsy. Add a little white wine, toss in mud bug tail and claw meat, serve with parmesan.
 
Tonight, an orange and pear salad now marinating in an ounce of cognac, a touch of fresh ground cinnamon and mint leaves, followed by fresh homemade buckwheat blintzes (think blini, crepes), stuffed around Twarog (Polish farmer's cheese), fried in butter, topped with a fresh blackberry apple compote. I set up a large pitcher of cold brewed ice coffee on Tuesday which we'll enjoy with the blintzes. For dessert (how redundant after the blintzes), fresh baked chocolate pound cake. Sugar shock is coming.
 
OldFatGuy said:
Tonight, an orange and pear salad now marinating in an ounce of cognac, a touch of fresh ground cinnamon and mint leaves, followed by fresh homemade buckwheat blintzes (think blini, crepes), stuffed around Twarog (Polish farmer's cheese), fried in butter, topped with a fresh blackberry apple compote. I set up a large pitcher of cold brewed ice coffee on Tuesday which we'll enjoy with the blintzes. For dessert (how redundant after the blintzes), fresh baked chocolate pound cake. Sugar shock is coming.
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I don't have enough diabetes meds to counter that, aside the iced coffee sounds amazing! (I like my coffee like I like my women, HOT!)
 
So I was in the Keys since last Saturday...

Sat - Cubano y Mariquitas -- La Nina Restaurant

Sun - Conch Fritters, Blackened Yellowtail, Dirty Rice -- Lighthouse Bar & Grill

Mon - Conch Fritters, Blackened Grouper sandwich -- 7 Mile Grille

Tues - Conch Fritters, Blackened Snapper, Conch Chowda -- Cracked Conch Cafe

Wed - Conch Fritters, Blackened Grouper, beans & rice roast veggies -- Sunset Grill

Thurs - Conch Fritters, Grouper Reuben fries -- Lazy Days South

Friday - Jerk Turkey & Bacon w/ Chipotle Gouda Sub sandwich -- Publix


Tonight

Red Baron Cheese Pizza
 
CrockPot HamBone and great northern bean soup....very simply done which is not my usual style. .

I can picture people hundreds of years ago eating just this.

Very satisfying soul food this is.
 
OldFatGuy said:
Tonight, an orange and pear salad now marinating in an ounce of cognac, a touch of fresh ground cinnamon and mint leaves, followed by fresh homemade buckwheat blintzes (think blini, crepes), stuffed around Twarog (Polish farmer's cheese), fried in butter, topped with a fresh blackberry apple compote. I set up a large pitcher of cold brewed ice coffee on Tuesday which we'll enjoy with the blintzes. For dessert (how redundant after the blintzes), fresh baked chocolate pound cake. Sugar shock is coming.
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I love citrus supremes tossed in a cognac,lime zest and honey reduction over vanilla ice cream. Try it, it is so good.
 
Since it's my son's 19th birthday, he wanted great steaks. SO a trip to the butcher and $95 dollars poorer, I cooked up 2 filet mignon, a NY Strip and a Ribeye. They were... Amazing.
 
Renae said:
Since it's my son's 19th birthday, he wanted great steaks. SO a trip to the butcher and $95 dollars poorer, I cooked up 2 filet mignon, a NY Strip and a Ribeye. They were... Amazing.
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Sometimes only the best will do. Happy birthday Renae's son.
 
Last night we had Charcoal Broiled beef patties...mashed potatoes...broccoli. Jello for dessert.
No need to tell you what was the best part of the dinner.
 
Meatloaf is what we are hungry for. I make it with beef, turkey, chorizo and black beans. We'll have some roasted potatoes and a salad on the side.
 
The wife did a london broil. Wasn't by choice - can't always get the best cuts in a meat share. It was good, but we agreed to just use cuts like that in a stew. They tend to get a lot more tender that way than something like broiling.
 
I made pasta with pesto sauce using a blender and a slow cooker. My maid thought it was strange I dont bother to use the stovetop anymore, but I like to try new things. :mrgreen:
 
Have not cooked a lot lately, for instance last night I stopped into Blueacre for a dozen and a few pints, followed by RN74 (was a Microsoft Hangout for Balmer and his crew) for Restaurant Week which was fine.....

Pork ribs dry rubbed and long cooked at 225, drizzled with pinot noir vinegar as it came out then 5 minutes later brushed with dark karo (seriously, this is how my brain works).....slaw, yams in butter and brown sugar and a few other things, 5 cup, and refrigerator bread (my wife keeps buying the damn stuff on COUPON!....... doctored because I am getting about as tired with refrigerator bread (the stuff in the tubes dammit!) as I am with sliders and frys).

This scores as a win.
 
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my wife and i made a bean / sour cream / cream cheese / lettuce / shredded cheese chip dip for an event that we were attending, and it turned out great. had that with lime tortilla chips, Doritos, and home made bread.
 
Stuff most Americans wouldn't touch, at least the first two (they're missing out). A proper Sichuan order:

- pork intestine and tofu
- braised beef tendon
- cumin beef
- lamb with green pepper
 
PTF said:
Last night we had Charcoal Broiled beef patties...mashed potatoes...broccoli. Jello for dessert.
No need to tell you what was the best part of the dinner.
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I've been undergoing some chemo for the past week. Can't hold much down. I hated jello before this week. I've been relearning why I hate jello this past week. At least today, I've been eating some light ice cream. The small things we take for granted. 2 more treatments, and then in a few days slowly back to real food. Light food, but real food.

Tonight, some scrambled eggs. No bread, but iced tea. My wife is going out to dinner with her sister. I'm going to try and sneak a beer. A friend smuggled in a bottle of light beer. I never drink light beers. Right now, the thought is one of Nirvana. :)
 
PoS said:
I made pasta with pesto sauce using a blender and a slow cooker. My maid thought it was strange I dont bother to use the stovetop anymore, but I like to try new things. :mrgreen:
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It's worth the investment, get yourself a factory refurbished Vitamix. Soup right in the blender, pesto right in the blender, sauces and gravies right in the blender. Crushed ice cocktails and slushes like no other blender can produce fro fresh frozen fruit. Incredible. You'll be glad to pass on your old blender, no matter how new it may be.

I do frosted shakes for the grandkids in less than a minute, put them in the freezer for ten minutes and they are better than the ice cream parlors.
 
OldFatGuy said:
I've been undergoing some chemo for the past week. Can't hold much down. I hated jello before this week. I've been relearning why I hate jello this past week. At least today, I've been eating some light ice cream. The small things we take for granted. 2 more treatments, and then in a few days slowly back to real food. Light food, but real food.

Tonight, some scrambled eggs. No bread, but iced tea. My wife is going out to dinner with her sister. I'm going to try and sneak a beer. A friend smuggled in a bottle of light beer. I never drink light beers. Right now, the thought is one of Nirvana. :)
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Damn Man......

:(
 
OldFatGuy said:
I've been undergoing some chemo for the past week. Can't hold much down. I hated jello before this week. I've been relearning why I hate jello this past week. At least today, I've been eating some light ice cream. The small things we take for granted. 2 more treatments, and then in a few days slowly back to real food. Light food, but real food.

Tonight, some scrambled eggs. No bread, but iced tea. My wife is going out to dinner with her sister. I'm going to try and sneak a beer. A friend smuggled in a bottle of light beer. I never drink light beers. Right now, the thought is one of Nirvana. :)
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:( I hope it goes well and ends soon. :( Chemo sucks (I know, the alternatives are worse... shhhhh)
 
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