Okay, tonight I'm making a family favorite - Greek chicken packets.
Basically, it's orzo, sundried tomatoes, artichoke hearts, feta cheese, olives, and chicken, seasoned with salt, pepper, and lemon juice, and cooked in foil packets. Yummy, healthy, and very easy to make.
Tonight, I am making crepes for dinner. Crepes sound difficult and complicated, but they are not. You mix eggs, flour, and milk in the blender, and voila'! you have crepe batter. Fry up the pancakes, and you've got crepes that you can fill right away, or save for later.
Crepes are a fabulous way to serve leftovers. Tonight I will be filling some of my crepes with leftover pork chop and some with leftover chicken. I had some unused leeks in the fridge, so I cooked them up and added them to both fillings. Sauces: leftover mushroom soup for the pork crepes; sauce from chicken for chicken crepes.
Crepes provide Domestic Support: I can totally see people (*cough* men *cough*) who are weak in the domestic support category learning how to make crepes and making them once a week to help meet family dining needs.
Crepes provide Family Commitment: Kids love to make crepes. Little kids can help in little ways (hold the ladle, tell you when to turn the crepe). Big kids can help in big ways (teaming with a parent to make dinner, teaming with a sib to make dinner, making dinner). Get those rug rats into the kitchen and make them earn their keep!
Crepes provide Undivided Attention time: Couples can make crepes together. Create an assembly line. Plot your fillings and sauces. Toss a salad, open a bottle of wine, light the candles, and enjoy!
Crepes are great for people in Plan B/Plan D: This is the perfect way to fix up your leftovers in a way that feels "special."
What did you have for dinner tonight, and how did you make it a marriage building (or recovery) experience?
Basically, it's orzo, sundried tomatoes, artichoke hearts, feta cheese, olives, and chicken, seasoned with salt, pepper, and lemon juice, and cooked in foil packets. Yummy, healthy, and very easy to make.
That sounds great! I assume everything is sort of pre-prepared before it goes into the foil packets? I.e., orzo and chicken pre-cooked?
I made steak kabobs, with button and baby bella mushrooms, marinated in olive oil, balsamic vinegar, herbs from my garden (thyme and oregano). H doesn't like mushrooms but after our "anniversary weekend" I don't care what he likes. They were flipping delish. I love mushrooms.
Orzo doesn't take long to cook, so I'm assuming the juice from the chicken and lemon cooked it?
Markos is bringing home a Carribbean Shrimp Salad for me, Chicken fried steak with the BEST corn on the cob in the country for him, and a Molton Chocolate Lava Cake from Chilis. We're planning a romantic dinner to escape together from a hard day
We actually like to cook romantic dinners together a lot. One of our favorite UA time activities is making chocolate souffle. And he makes the best risotto while I chat his ear off ...
Basically, it's orzo, sundried tomatoes, artichoke hearts, feta cheese, olives, and chicken, seasoned with salt, pepper, and lemon juice, and cooked in foil packets. Yummy, healthy, and very easy to make.
That sounds great! I assume everything is sort of pre-prepared before it goes into the foil packets? I.e., orzo and chicken pre-cooked?
The orzo is pre-cooked but not the chicken.
Basically you mix the cooked orzo with the artichoke hearts and half the sundried tomatoes and a tablespoon or so of oil from the tomatoes. You put that on the bottom of the foil, then top it with 4 or 5 strips of chicken, season with salt and pepper, then top the chicken with olives, the rest of the sundried tomatoes, and the feta. Then sprinkle everything with lemon juice. Then, you seal the foil packet well, put them on a cookie sheet, and bake them at 375 degrees for about 25 minutes.
Honestly, I don't even know what half of this stuff is, y'all!! For dinner we had BBQ chicken and green beans with bacon. yum....... DH did the BBQ and I made the green beans and bacon.
Honestly, I don't even know what half of this stuff is, y'all!! For dinner we had BBQ chicken and green beans with bacon. yum....... DH did the BBQ and I made the green beans and bacon.
LOL.
Okay, last night we had sausages on the BBQ with roasted potatoes and BBQ corn on the cob. Is that better?
Honestly, I don't even know what half of this stuff is, y'all!! For dinner we had BBQ chicken and green beans with bacon. yum....... DH did the BBQ and I made the green beans and bacon.
LOL.
Okay, last night we had sausages on the BBQ with roasted potatoes and BBQ corn on the cob. Is that better?
It was teh awesome! I already had homemade pesto in the fridge, which was cool. The only variation we made to the recipe was to reduce the amount of vinegar, per the recommendations in the Epicurious reviews. Also, we used mozzarella perline (tiny balls) instead of slicing a single ball into pieces.
Supports family commitment: The recipe includes a bunch of small steps, so it�s a great cook-together opportunity for a parent and a child.
Supports recreational companionship: This is served cold or room temperature, making it perfect for a picnic, or a boxed lunch for a recreational outing.
Supports attractive spouse: So healthy! The veggie-to-pasta ratio is high. You can also find ways to lower calories, like using scallops instead of shrimp, cutting back on the olive oil, skipping the mozzarella.
Variations: I�m only using 2 chicken breasts and cutting everything else by a third-ish. Instead of sourdough, I�m using a large loaf of ciabatta (I don�t expect to use the whole thing). I�m using fresh herbs from my garden (rosemary, thyme, sage, oregano) in place of the dried herbs de Provence. Since dried herbs have a more concentrated flavor than fresh, I went heavy on the fresh. I plan to spread the last teaspoons of homemade pesto still sitting in the fridge onto the bread. If my husband notices the call for anchovy paste, I�m sure he�ll talk me out of using it. I will be cooking the chicken inside rather than sending my husband out into the 100 degree heat to grill two measly chicken breasts!
This recipe was designed to be made in advance and eaten later. Therefore, it is perfect for taking with you on some sort of recreational companionship outing or a family commitment outing. As it doesn�t dirty up a lot of dishes, it gives you a small break on providing domestic support.
Tonight we enjoyed grilled steak with chimichurri sauce, grilled tomatoes, and grilled ciabatta (leftover from the Pan Bagnat).
The best part: take the grilled ciabatta, rub the grilled surface with garlic, spread over it the grilled tomato pulp, drizzle with a bit of olive oil. Awesome! Just like in Spain. (sigh)
Since everything is grilled, there are few dishes to clean, which is great for your domestic support efforts.
My husband left for a business trip this afternoon, so we had a nice brunch featuring a frittata filled with linguica sausage (my husband picked it out -- I'm going to need to explore some Portuguese recipes!), the remaining orzo & grilled veggies, chopped jalapeno, cheddar, and a leftover grilled tomato half. Served with flour tortillas, salsa, and the chimichurri sauce from last night. And a side salad. It was tasty, but orzo is too small a pasta for frittata -- it disappears! And I should have shredded some additional cheese onto the top of the frittata instead of just mixing it into the egg. Next time!
I will have leftover frittata to serve me for the rest of the week!
Edit: This meal was specifically intended to be part of our UA time. I can also see how it supports FS, since the best frittatas are made with odds and ends from the fridge (linguica notwithstanding).
Tonight we are having grilled hamburgers and cole slaw and green beans with bacon!
Homemade coleslaw: a sack of shredded cabbage from Sam's, throw in some dill weed, malt vinegar, and real mayo to taste. So yum!
We're grilling! Steak (gag) for H and the boys, chicken for me - devilled eggs and a fresh pasta salad, buns & butter. And then a rewatch of Perfect Storm - yes!
Tonight we are having grilled hamburgers and cole slaw and green beans with bacon!
Homemade coleslaw: a sack of shredded cabbage from Sam's, throw in some dill weed, malt vinegar, and real mayo to taste. So yum!
We're grilling! Steak (gag) for H and the boys, chicken for me - devilled eggs and a fresh pasta salad, buns & butter. And then a rewatch of Perfect Storm - yes!
yum on the devilled eggs! We are having steak [grilled ribeyes] and cole slaw for dinner tomorrow. Maybe I will make up a passel of devilled eggs too.
Since we've been down in Cibolo, TX for the last week, all we've done is grill . Fajitas, steaks, chicken, corn, veggies, jalape�o sausages. It's been pretty awesome having steak, eggs, and oatmeal for breakfast every morning.
And gross to you all eating fungus. Y'all should just mix in some dirt to compliment the flavor
My husband is out of town, so I'm cooking for myself. I hope this serves as food for thought for those in Plan B/Plan D who need to be good to themselves. Now is the time to eat stuff your spouse didn't like and/or didn't serve or didn't let you serve.
First, you need to know two things:
1. My husband takes blood thinners and so is not allowed to have too much vitamin K. That means that leafy green vegetables are out when he is at home. I try to pig out on them when he is away.
2. I love to play the game where you pick out a few items in the refrigerator and figure out how to make them a meal.
My goal tonight was to make a dinner that included a leafy green (the more vitamin K the better) and linguica (a Portuguese sausage) leftover from Sunday's frittata. I discovered Portuguese Kale and Potato Soup.
Variations: I made about 1/3 of the recipe, but I sort of guessed at the proportions. I used chicken broth instead of water. I used leftover red onion in place of yellow. I sprinkled a bit of Spanish pimenton dulce (smoked paprika) into the soup when I added the kale.
It was delicious, and I look forward to having the rest for lunch tomorrow. I ate it while watching my favorite chick flick: Kenneth Branaugh's Much Ado About Nothing.
I'm still trying to decide how to fix the rest of the kale. Most promising candidates are bruschetta, pasta, and sauteed with bacon.
I have an Indian recipe that calls for kale and/or any other "greens" -- spinach, butter lettuce, red lettuce, whatever you have on hand.
Sadly, the only redeeming part is really the greens, (if you don't count the homeopathic benefits of Indian spices) -- the rest of the recipe involves potatoes and ghee/clarified butter.
Tonight, I'm making dinner in the crock pot, which will free up more time for other things in the evening.
I put a pork loin roast and an onion in the crock pot with some green tomatillo salsa from Trader Joe's. I'll be serving it with refried beans and cheese, and a side of warm flour tortillas with more salsa for dipping.
Wow, I had no idea you couldn't eat kale on blood thinners. My DH is on blood thinners! Good thing he won't spring for the expensive lettuce, huh??
I had the most delicious lunch today! I am working at home today and cut an avocado in half and filled the innards with my homemade chicken salad. It was great!! I am still full from lunch 4 hours later. I am going to have that more often.
I am really learning a lot from this thread, you guys! I can't wait to try the cajun tilapia and the frittatas. Keep em coming!
Wow, I had no idea you couldn't eat kale on blood thinners. My DH is on blood thinners! Good thing he won't spring for the expensive lettuce, huh??
MelodyLane, Please research the medications your husband is taking. Our experience has been that primary care physicians are really not well informed about this stuff. When my husband started seeing a hematologist, he learned that a lot of the advice that he received previously was misguided and/or incomplete.
But I need to admit that this topic is a trigger for me. My FIL died as the result of complications from his blood thinning medication. No one was at fault, and we're not bitter. But we didn't really fully understand why he died until a few months later when my husband was put on the same blood thinner, and we started researching it. Once we read about it more carefully, it became pretty clear what led to my FIL's death.
I know I sound like a crazy lady right now, and I apologize for that, but this is a topic I take very seriously. Please research the medication your husband is on. Also, there are new medications coming out now that may not require the same dietary restrictions. Our goal is to transition to the new drug eventually -- not only because my husband won't have to avoid vitamin K, but because some of the other scary risks are lower.
On a lighter note . . .
Homemade chicken salad served in an avocado half sounds heavenly!
GAAAAH, the BEEF! I know, I know - DH and I are MAJOR BEEF-ENATORS. However, beef in all of its red meat glory doesn't go well with high (read: HIGH) triglycerides and whatnot.
So we're experimenting with alternatives. Fish, more poultry, goat, bison... Bison's the definite winner so far as a substitute!
Green leafies are high in Vitamin K. Vitamin K is used to synthesize clotting factors. Increased Vitamin K, increased clotting factors. Most blood thinners work by inhibiting clotting factors.
I had a resident who titrated his green leafies rather than his warfarin under the direction of his physician.
So, no. You don't have to avoid kale if you are on blood thinners. You also shouldn't have a green leafy binge. You should remain consistent in your vitamin K intake so you do not crash your INR values in either direction.
So, no. You don't have to avoid kale if you are on blood thinners. You also shouldn't have a green leafy binge. You should remain consistent in your vitamin K intake so you do not crash your INR values in either direction./soapbox
Correct. Your hematologist's preference is that you enjoy precisely the same diet every day, at the same time.
Not usually possible. H does his best to avoid foods that are high in vitamin K because he still eats stuff that is medium K. He had super-steady INR tests for several months until recently. He's back on track as far as we can tell, but we'll need a few more tests to know for sure.
GAAAAH, the BEEF! I know, I know - DH and I are MAJOR BEEF-ENATORS. However, beef in all of its red meat glory doesn't go well with high (read: HIGH) triglycerides and whatnot.
Actually, it helps your triglycerides. I brought my own down from 495 to 61 eating beef, eggs and cutting out junk food. Cutting out sugar worked wonders!
Green leafies are high in Vitamin K. Vitamin K is used to synthesize clotting factors. Increased Vitamin K, increased clotting factors. Most blood thinners work by inhibiting clotting factors.
I had a resident who titrated his green leafies rather than his warfarin under the direction of his physician.
So, no. You don't have to avoid kale if you are on blood thinners. You also shouldn't have a green leafy binge. You should remain consistent in your vitamin K intake so you do not crash your INR values in either direction.
/soapbox
You know, I don't think we have ever heard this and he has been on blood thinners for 3 years now. That makes me wonder what else we don't know. Thanks for the feedback!
I know I sound like a crazy lady right now, and I apologize for that, but this is a topic I take very seriously. Please research the medication your husband is on. Also, there are new medications coming out now that may not require the same dietary restrictions. Our goal is to transition to the new drug eventually -- not only because my husband won't have to avoid vitamin K, but because some of the other scary risks are lower.
Ohmigosh! I most certainly WILL research it. It never occurred to me that we didn't know everything about his drugs, but we know very little about this one. Thank you so much for posting this.
Green leafies are high in Vitamin K. Vitamin K is used to synthesize clotting factors. Increased Vitamin K, increased clotting factors. Most blood thinners work by inhibiting clotting factors.
I had a resident who titrated his green leafies rather than his warfarin under the direction of his physician.
So, no. You don't have to avoid kale if you are on blood thinners. You also shouldn't have a green leafy binge. You should remain consistent in your vitamin K intake so you do not crash your INR values in either direction.
/soapbox
You know, I don't think we have ever heard this and he has been on blood thinners for 3 years now. That makes me wonder what else we don't know. Thanks for the feedback!
I'd like to have a few choice words with either his physician, or his physician's nurse...
I'd like to have a few choice words with either his physician, or his physician's nurse...
You will die when I tell you what the doctor did tell him to eat everyday!! FRUIT!!! [my H is overweight and borderline diabetic ] So my DH eats FRUIT COCKTAIL every day. I told him that is not what his doctor meant and he looked at me seriously and said "fruit is fruit, Mel."
I will research this tonight. He has been on Plavix for 3 years and has not watched his diet at all.
As I said before, the subject is a real trigger for me. So I realize my response is a little out of proportion.
Now that I have my wits about me, I want to stress that my husband is a very happy, healthy man. He has a genetic mutation (Factor V Leiden) that requires him to take blood thinners. But he deals. He works, he takes care of me, he's a good husband. He has to follow a certain regimen to maintain the right level of blood slipperiness (not too much, not too little). And he does.
Ok, we are safe! He eats none of these foods. There is no vitamin K in fruit cocktail!
His favorite vegetables are green beans and the occasional salad. [not with kale] He doesn't drink alcohol or coffee. We use pure coconut oil in our cooking.
How to Control Diet When Taking Blood Thinner
X eHow Health Editor This article was created by a professional writer and edited by experienced copy editors, both qualified members of the Demand Media Studios community. All articles go through an editorial process that includes subject matter guidelines, plagiarism review, fact-checking, and other steps in an effort to provide reliable information. By an eHow Contributor updated May 04, 2011
? . Control Diet When Taking Blood Thinner When taking blood thinners for a heart condition, you must monitor the International Normalized Ratio (INR) and keep it within a certain clotting range. The amount of food you eat containing Vitamin K is the primary reason the INR fluctuates. Blood tests are required weekly to monthly, depending on test variations, and your medication dosage is adjusted accordingly. Keep a consistent diet to reduce the frequency of blood tests and medication dosage changes.
Difficulty:EasyInstructions
1 Limit your consumption of high Vitamin K vegetables to a few ounces per day. Vegetables that are highest in Vitamin K include spinach, kale, parsley, swiss chard, Brussels sprouts, lettuce, broccoli and turnip greens. If you want to eat larger amounts, be consistent day-to-day so that a consistent medication dosage can be established.
2 Select vegetables low in Vitamin K such as corn, carrots, cauliflower, eggplant, onions, green beans, peppers and tomato.
3 Eat other foods low in Vitamin K, including meats, fruits, grains and dairy.
4 Use oils that are low in Vitamin K such as corn oil, sunflower oil, peanut oil and sesame oil. Canola oil and soybean oil have the highest Vitamin K content.
5 Be aware of how caffeine or alcohol affects the INR test result.
I'd like to have a few choice words with either his physician, or his physician's nurse...
You will die when I tell you what the doctor did tell him to eat everyday!! FRUIT!!! [my H is overweight and borderline diabetic ] So my DH eats FRUIT COCKTAIL every day. I told him that is not what his doctor meant and he looked at me seriously and said "fruit is fruit, Mel."
I will research this tonight. He has been on Plavix for 3 years and has not watched his diet at all.
HHH, are you a doctor?
Just a dirt-farming LPN with grandiose ambitions of practitioner (if you're reading Pep, I've really started to feel that is my calling).
If he is on warfarin, he should also be wary of cranberry products.
Aaaaand... fruit. Yeah. Fruit cocktail is kinda on the edge. Fresh fruit is where it's at, as the fiber content is the good portion - the skins on apples, peaches, pears, etc.
Tonight's dinner: Kale Crostini. Fry up bacon, add garlic, mix in kale, add chicken broth, cook down, add goat cheese. Toast nice bread, rub with raw garlic, scoop kale mixture over it, drizzle olive oil if mixture is sort of dry.
Awesome.
Enjoyed with 2007 version of Beowulf. But I stopped watching when I realized I needed to go back and re-read the poem. I first read Beowulf in 9th grade. If your kids are reading it in school, I encourage you to watch this movie with them.
As I said before, the subject is a real trigger for me. So I realize my response is a little out of proportion.
No wonder you have a strong reaction, with good reason. How tragic that your FIL passed away over something that might have been prevented.
My H is on blood thinners because of a heart attack 3 years ago. Initially he was told he would have to take them for 6 months but they have kept him on them.
Plavix is not as scary as the drug my husband is on (Coumadin). It used to be sold as rat poison.
He had suffered blood clots in his legs for years. Then 2 years ago he had blood clots in his lungs (very scary). We eventually figured out he had had blood clots in his lungs on other occasions in the past, but they had been misdiagnosed.
If he is on warfarin, he should also be wary of cranberry products.
He is on Plavix, but fortunately, he would never touch a cranberry.
Quote
Aaaaand... fruit. Yeah. Fruit cocktail is kinda on the edge. Fresh fruit is where it's at, as the fiber content is the good portion - the skins on apples, peaches, pears, etc.
Plavix is not as scary as the drug my husband is on (Coumadin). It used to be sold as rat poison.
He had suffered blood clots in his legs for years. Then 2 years ago he had blood clots in his lungs (very scary). We eventually figured out he had had blood clots in his lungs on other occasions in the past, but they had been misdiagnosed.
Generic name warfarin.
One of the guys I work with has some horror stories about warfarin mismanagement. It's definitely not to be taken lightly.
GAAAAH, the BEEF! I know, I know - DH and I are MAJOR BEEF-ENATORS. However, beef in all of its red meat glory doesn't go well with high (read: HIGH) triglycerides and whatnot.
Actually, it helps your triglycerides. I brought my own down from 495 to 61 eating beef, eggs and cutting out junk food. Cutting out sugar worked wonders!
I feel foolish - I see how sugar plays an important role re: triglycerides! I thought beef was a contributing factor, too, though - animal fat and dietary cholesterol and all of that?
Our household is worried about familial HIGH triglycerides, as well as okay (not great) HDL and LDL levels. Doc's rec was to cut red meat, overall healthy diet (fruits and veggies), etc.
[ I feel foolish - I see how sugar plays an important role re: triglycerides! I thought beef was a contributing factor, too, though - animal fat and dietary cholesterol and all of that?
Our household is worried about familial HIGH triglycerides, as well as okay (not great) HDL and LDL levels. Doc's rec was to cut red meat, overall healthy diet (fruits and veggies), etc.
Hmmm...
Red meat does not cause high triglycerides or high cholesterol. Unfortunately, most doctors don't study nutrition. My HDL is the highest my doc has seen in his entire career at 103, I have a great lipid profile and I eat tons of beef - and EGGS. Cut out junk food and you will notice a dramatic difference in your trigs fairly quickly. By junk food, I mean sugar, refined flour, starchy veggies, etc. You will see a big difference! If you want to read a really good book about it, check out Good Calories, Bad Calories by Gary Taubes. It is a well researched, well documented book on nutrition. One of the very best I have ever read.
If he is on warfarin, he should also be wary of cranberry products.
He is on Plavix, but fortunately, he would never touch a cranberry.
Quote
Aaaaand... fruit. Yeah. Fruit cocktail is kinda on the edge. Fresh fruit is where it's at, as the fiber content is the good portion - the skins on apples, peaches, pears, etc.
Fruit is fruit, HHH!
Plavix doesn't carry the vitamin K restriction. It works on platelets while warfarin acts on clotting factors related to Vitamin K. The cranberry restriction also does not apply.
Beyond that, clear all OTC meds and supplements with his Doc first.
Red meat does not cause high triglycerides or high cholesterol. Unfortunately, most doctors don't study nutrition. My HDL is the highest my doc has seen in his entire career at 103, I have a great lipid profile and I eat tons of beef - and EGGS. Cut out junk food and you will notice a dramatic difference in your trigs fairly quickly. By junk food, I mean sugar, refined flour, starchy veggies, etc. You will see a big difference! If you want to read a really good book about it, check out Good Calories, Bad Calories by Gary Taubes. It is a well researched, well documented book on nutrition. One of the very best I have ever read.
Thanks for the book recommendation, Mel.
I'm going to try spending some time reading up on nutrition - your experience is counter to a lot of what I thought re: the role of red meat and eggs in our diets, and I feel ill-informed. I would love to get the "All clear!" from the doc so we can eat meat and eggs again!
High cholesterol is typically genetic. Dietary fat has very little impact on blood cholesterol. I run through 4-8 whole eggs and a pound of red meat a day and have low cholesterol and triglycerides look good. And I'm not a rarity.
Doctors are typically ignorant when it comes to diet and nutrition.
This is certainly at play here. DH's family has crazy high triglycerides and bad HDL:LDL ratios.
Originally Posted by kilted_thrower
I run through 4-8 whole eggs and a pound of red meat a day and have low cholesterol and triglycerides look good. And I'm not a rarity.
I forgot to mention this when Mel was discussing her experience, but DH used to consume approx. 1 egg and 1/2lb beef (or more) per day. No improvement, as Mel saw, and yet bad numbers, unlike you, k_t. So, yes, I'm agreeing more and more that his genetics are the fault here. Have yet to see new bloodwork after cutting out eggs, red meat, etc., but not expecting great things...
He might try a 'cleanse'--I don't have bad numbers but had a case of the blahs, and tried a diet where I cut out all animal products (ALL--check labels), sugar, gluten, caffeine and alcohol for three weeks and felt awesome. It would be very hard to eat like that forever. I love bacon. And bleu cheese. And coffee. And vodka.
If there is any dietary help for him, he could try that and add things in one at a time to see if any tweak his numbers up. Nothing can be done about genetics.
I forgot to mention this when Mel was discussing her experience, but DH used to consume approx. 1 egg and 1/2lb beef (or more) per day. No improvement, as Mel saw, and yet bad numbers, unlike you, k_t. So, yes, I'm agreeing more and more that his genetics are the fault here. Have yet to see new bloodwork after cutting out eggs, red meat, etc., but not expecting great things...
MrsV, please get that book I recommended and research it on your own. Eggs and meat do not cause high cholesterol, that is a myth. Junk food like sugar, high fructose corn syrup, refined flour, etc can cause high LDL and triglycerides, though, because they are so unhealthy. Doctors know very little about nutrition so I would strongly advise you to look it into it yourself. There is so much garbage out there about what causes high cholesterol that one really has to do the research themselves. Gary Taubes, [the book I recommended above] Dr Michael Eades, are just 2 of the numerous researchers who have done cutting edge research on this subject.
My cholesterol improved dramatically just by cutting out junk but continuing to eat TONS of eggs and beef. Some good sources of information about cholesterol are the blogs of Gary Taubes and Dr Michael Eades
I forgot to mention this when Mel was discussing her experience, but DH used to consume approx. 1 egg and 1/2lb beef (or more) per day. No improvement, as Mel saw, and yet bad numbers, unlike you, k_t. So, yes, I'm agreeing more and more that his genetics are the fault here. Have yet to see new bloodwork after cutting out eggs, red meat, etc., but not expecting great things...
MrsV, please get that book I recommended and research it on your own. Eggs and meat do not cause high cholesterol, that is a myth. Junk food like sugar, high fructose corn syrup, refined flour, etc can cause high LDL and triglycerides, though, because they are so unhealthy. Doctors know very little about nutrition so I would strongly advise you to look it into it yourself. There is so much garbage out there about what causes high cholesterol that one really has to do the research themselves. Gary Taubes, [the book I recommended above] Dr Michael Eades, are just 2 of the numerous researchers who have done cutting edge research on this subject.
My cholesterol improved dramatically just by cutting out junk but continuing to eat TONS of eggs and beef. Some good sources of information about cholesterol are the blogs of Gary Taubes and Dr Michael Eades
Thanks for the add'l recs, Mel. I requested the Good Calories, Bad Calories book from the library as soon as I read your previous recommendation for it - now just waiting to get my grubby little mitts on it!
I hope everyone had a nice Father's Day. We went over to my dad's house and grilled a "stuffed" flank steak: Butterflied steak spread with garlic/herb/shallot mixture, provolone, prosciutto. Roll it up like a jelly roll, then slice into pinwheels to grill. Served with grilled asparagus and rosemary olive oil bread.
Tonight: Grilled chicken with barbecue sauce, brown rice, salad.
MB angle: As he grilled, my husband was listening to some music on his iphone. Then he started dancing. He saw that I was watching him, so he switched the music to play on the kitchen speakers so I could dance for him (he is a computer geek and has the whole house crazy wired). So, recreational companionship, even though we weren't in the same room.
And, as always, grilling reduces kitchen cleanup, which is a good domestic support aid.
(Last night: Dinner out at a new-ish cajun restaurant, following a concert. Lots of recreational companionship and conversation -- and automatic domestic support, since no dishes were dirtied in the process.)
I've planned a bunch of grilled meals lately and in near future, and have to time them around the pop-up thunderstorms which roll in between 4 and 6pm everyday...I've finished more than one meal off under an umbrella!
Crepes filled with chicken sausage and mushrooms and sauced with a gouda sauce.
Please excuse me while I depart from the Marriage Builder messaging to say this: I am the freaking QUEEN of CREPES. I am a crepe genius. I'm an artist. They should put a tent over my house because my kitchen is the Cirque de Soleil of crepes. I am the mayor of Crepe Town. Crepe pans tremble in anticipation and awe when I walk into a Williams & Sonoma.
You know, I LOVE crepes, but flour does not love me. Are they made with flour? Is there a way to make them without it? I am going to try your frittas because I checked into that and all the ingredients are legal!
Yes, I am afraid crepes are typically made from flour. I'm afraid I'm not well enough versed in flour substitutes to know if there is a non-flour way to make them. I suppose I'd start by looking for an Asian version of crepes made with rice flour (assuming you are ok with rice flour). A quick web search turned up this, which might be useful. But there were lots of other hits. Note that this recipe is specifically for fruity dessert crepes -- you can probably figure out the adjustments necessary for savory ones.
As for frittatas, they're really just the Italian version of an omelet, which means the fillings are mixed into the egg before its cooked, rather than folding it in while it cooks. The most traditional filling for frittata is leftover pasta.
I love how all these ethnic dishes are really just regional approaches to using up leftover bits and bobs in the fridge or cupboard. Frugal food. Using stuff up is my favorite cooking game.
Last night: Spaghetti with yellow tomatoes based on this recipe. I cooked, then went for a long walk while DH cleaned (DS and AS needs).
We have just returned from a short trip to my dad's beach condo. There were 6 adults. The night it was our turn to cook, we made pasta with artichokes (from a can) and sun dried tomatoes and grilled vegetables with walnut-shallot dressing (from a Food & Wine cookbook I found at the condo).
Yesterday morning before we left, I made a 6-egg (and so, smaller skillet) frittata with 1/2 green bell pepper, shallot, leftover artichoke pasta, some barbecued pork (unsauced), and cheddar and parmesan cheese.
Last night: Grilled stuffed red peppers made with homemade sweet Italian sausage, green salad, grilled bread (leftover from Friday) rubbed with garlic. We also had one homemade sausage left, so we grilled that and shared it. Peppers were inspired by this recipe, but with many, many changes.
Peppers were inspired by this recipe, but with many, many changes.
Oh my!!! That looks just fabulous! I can easily modify that for my low carb diet. Was it as delicious as it looks? I have to admit that I am little intimidated by the food processor step. I just bought my first one last year and have not used it yet. Maybe it is time I dragged that puppy out and read the directions!
Here is my favorite soup recipe. This is very filling and is loved by everyone who eats it. It is fabulous! It makes for a great meal. [I eliminate the pasta and add more zucchini, but you can fashion to suit your taste]
Italian Sausage Soup [best soup I have ever had in my life!]
2 lb italian sausage 4 cloves garlic, minced 2 large onions, chopped 1 16oz can Italian pear tomatoes 3 1/2 14oz cans of Swansons beef broth 1 1/2 C red wine 1/2 t basil 1/2 t thyme 3 T chopped parsley 1 green pepper chopped 2 med zucchini, sliced 3 C uncooked bow-tie noodles [I eliminate these and add an extra zucchini]
brown sausage on med heat. Drain fat. Add garlic and onions; cook until limp. Stir in and break up tomatoes. Add broth, wine basil thyme, and parsley. Simmer uncovered for 30 minutes. Add vegetables and noodles, cover and simmer for 25 minutes more.
Serve with FRESH grated parmesan cheese over each serving, real butter and french bread
Food processors are pretty easy to handle. Very similar to a blender. I just wish I had a smaller one in addition to the standard size one we have. I think I'd put more effort into making different salad dressings if I had a small food processor that allowed me to make them in small batches.
Tonight: Scrambled eggs spiked with green onions, cheddar cheese, and thyme, served over broiled portobello mushroom caps. Served with bacon, wheat bread, and carrot sticks.
Tonight: Summer orzo with chicken/basil sausage, sauteed mushrooms, red onion, heirloom tomato, green pepper, pine nuts. Dressing made of olive oil, red wine vinegar, oregano and thyme from the yard, garlic, salt, pepper.
Little bit of a t/j but basically since it's about cooking...
A couple of friends raved about Gwyneth Paltrow's new cookbook, so I picked it up. She's got a couple of really good homemade salad dressing recipes in there. I have made the bleu cheese dressing, the anchoive vinagrette and the standby vinagrette. They are pretty easy to make! I don't think I'll ever go back to store bought dressing now.
I keep the fridge stocked with argula (doesn't seem to wilt like the other lettuces), turkey or chicken rotisserie and some different cheeses, like gorgonzola. I have thrown together so many salads for lunch and dinner the last few weeks ~ so easy, fresh and yummy.
Oh, and I have also made the krabby patties from the book twice now with the spicy remoulade (crab cake burgers)... So good!
C53, Do you mind if I copy your recipe? That sounds great!
Last night I went all out and made one of my specialties: Angel-hair pasta with squid in "black" sauce. The sauce gets its name (and color, obviously) from the inclusion of two packets of squid "ink". It sounds, and looks......weird?.....but it has a unique taste that will delight anyone with an open mind.
But, defering to HHH, our health monitor: Are there any medical conditions for which the consumption of iodine (from the ink) is contra-indicated?
Last night I went all out and made one of my specialties: Angel-hair pasta with squid in "black" sauce. The sauce gets its name (and color, obviously) from the inclusion of two packets of squid "ink". It sounds, and looks......weird?.....but it has a unique taste that will delight anyone with an open mind.
Last night I went all out and made one of my specialties: Angel-hair pasta with squid in "black" sauce. The sauce gets its name (and color, obviously) from the inclusion of two packets of squid "ink". It sounds, and looks......weird?.....but it has a unique taste that will delight anyone with an open mind.
the things you yankees eat!!!
Ha! I wouldn't have considered squid ink a northern thing. I've only ever seen it in Spain and Italy, which are decidedly southern European. We had squid ink paella in Barcelona. It was a little too rich for my tastes. I prefer the more traditional paella.
This morning I left a London Broil marinating in olive oil and lemon juice, stuffed with a mixture of cream cheese, herbs (well, the Philly cooking cream stuff, I took a shortcut there!) and blue cheese, with a little garlic thrown in for good measure. Broil it a few minutes on each side, and *fingers crossed* we'll see if it comes out tasty...
Grilled pizza. Pizza 1 will have fontina cheese, prosciutto, and arugula. Pizza 2 will have fontina, bacon, sauteed onion. All with garlic-infused olive oil.
wuffpackgirl, that sounds wonderful. Let me know how it comes out!
Well, DH has been breaking in our new food processor. He has been grinding up every left over roast or turkey, mxing in mayonaisse and sweet pickle relish and finishing it off that way. I was very brave with the smoked turkey breast, but I REFUSE to touch the rump roast he ground up. That is just disgusting. I don't like rump roast to begin with and I SURE don't like leftovers ground up with pickle relish. Believe I will PASS.
oh, man, IHOP - why didn't I suggest that to the kids? DD#2 wanted the Chinese buffet tonight. It's a good buffet, don't get me wrong, but I have to be in the mood for Chinese. Eh. I should be grateful they didn't want McD's again, ick...
The London Broil turned out OK, ML - I liked the sauce (think it could have used horseradish) but the meat was kind of tough, London broils usually are though, should've marinated it longer. They are good soaked in some teriyaki marinade, or throwing 'em in the crockpot usually tenders them up.
Now, turkey with mayo and pickle relish, that's some darn good turkey salad! Have to admit I have never heard of rump roast "salad", though...
The London Broil turned out OK, ML - I liked the sauce (think it could have used horseradish) but the meat was kind of tough, London broils usually are though, should've marinated it longer. They are good soaked in some teriyaki marinade, or throwing 'em in the crockpot usually tenders them up.
Have you ever used those brown in bags? My sister turned me onto those a while back and I have made some killer chuck roasts in them. It is so easy to make too, and the chuck roast is amazingly tender. You can throw in the potatoes, onions and carrots at the same time.
I can't say I have ever had pesto in my life! Is that some eye-talian speciality?
Fresh basil, pine nuts (pinoli), olive oil, garlic, parmesan cheese, salt and pepper. Into the food processor and grind to a rough puree.
Prepare fettucine pasta, drain and add pesto to the pasta, stirring it in. Crusty Italian bread, a good Pino Grigio, and you'll know how good life can be - even in Texas!
My husband is slaving over a hot grill right now, grilling me a delmonico, corn on the cob, and red pepper! Here's to meeting your wife's emotional need for steak!
Melody, I'll have to check those brown-in bags out - been hooked on the ol' crock pot lately since I can start it in the morning and dinner's ready when I get home!
yum - grilled corn on the cob!
Another crock pot dinner for the girls and I - chicken breasts slow cooked in a sauce of cream cheese, dry Italian dressing mix, cream of mushroom soup, chicken broth (recipe called for white wine, but I subbed the broth), and of course, butter (cause it was not fattening enough!). Served over egg noodles. Now, DD#2, my picky eater, had her chicken with "NO SAUCE, MOMMY!!!!" and then covered it with BBQ sauce (???). DD#1, who is an equal-opportunity eater as well as a bottomless pit, had 2 helpings, although the chicken was not allowed to touch the noodles.
Now, DD#2, my picky eater, had her chicken with "NO SAUCE, MOMMY!!!!" and then covered it with BBQ sauce (???). DD#1, who is an equal-opportunity eater as well as a bottomless pit, had 2 helpings, although the chicken was not allowed to touch the noodles.
If I were an absent FBH, hearing these details in a low-intensity update might have the salutary effect of reminding me of the casual, seemingly minor joys my self-imposed exile were denying me, and why a family together is so much the best lifestyle.
Sausages (hot and sweet) roasted with sauteed red and green grapes, served over garlic mashed potatoes, aka:
ItalianBangersandMash
And none of that Lone-Star eye-rolling! This was delicious!
The only criticism I have is that you didn't invite H and me.
We had steak (him) and sausage (me) on the grill. I fried some green tomatoes (delicacy alert!) and threw a loaf of buttered french bread on - complete gastronomical bliss!
Because here's another "pesto" recipe for you, that I made tonight for the first time: cherry tomatoes, MINT leaves, garlic, pinoli, olive oil, salt, red pepper flakes. Food-processed, poured over and mixed into prepared pasta (we did linguine). OMG!
Sausages (hot and sweet) roasted with sauteed red and green grapes, served over garlic mashed potatoes, aka:
ItalianBangersandMash
And none of that Lone-Star eye-rolling! This was delicious!
I'm betting British Bangers are better! Hmm, I got some of those in the freezer I need to use up soon .... But tonight, we're having SOUFFLE!
Say what??? Prisca looked that up on the internet! She is a Texas girl just like me! WE eat supper at BODACIOUS BBQ! We don't eat foreign foolishness like "BANGERS" and "MASH!"
Because here's another "pesto" recipe for you, that I made tonight for the first time: cherry tomatoes, MINT leaves, garlic, pinoli, olive oil, salt, red pepper flakes. Food-processed, poured over and mixed into prepared pasta (we did linguine). OMG!
That sounds like voo doo to me!! Where's da meat??
[/quote] Say what??? Prisca looked that up on the internet! She is a Texas girl just like me! WE eat supper at BODACIOUS BBQ! We don't eat foreign foolishness like "BANGERS" and "MASH!"
Prisca has a British grandmother. And I've corrupted Markos ... he likes them too!
Say what??? Prisca looked that up on the internet! She is a Texas girl just like me! WE eat supper at BODACIOUS BBQ! We don't eat foreign foolishness like "BANGERS" and "MASH!"
Prisca has a British grandmother. And I've corrupted Markos ... he likes them too!
Yes, I do like them, and I would love to eat the packages of them that we have in the freezer soon!
They were purchased in TEXAS! I don't know what Melody is on about.
Fear not, dear colleague, for my proteinal requirements! There were accompanying barbecued chicken cutlets, hand rubbed with a dry mixture of my own creation, but that seemed so.....pedestrian.......as not to require separate notation.
Fear not, dear colleague, for my proteinal requirements! There were accompanying barbecued chicken cutlets, hand rubbed with a dry mixture of my own creation, but that seemed so.....pedestrian.......as not to require separate notation.
Au contraire, my gastrointellectual friend. Forgive my audacity, but I must hasten to respond to you:
Observe the lowly chicken cutlet. Common, without merit. Relegated by unthinking default to its lowly station of 'barbecue sauce/bake/eat'.
Enter the dry rub...the spark of the spices, the whip-cracking zing of the first succulent bite, the startling aroma of lime zest that prompts even the most jaded of palates to stand up and take note...yes, therein lies the culinary delight that begs - nay, demands top billing on the evening's bill of fare.
MB, why does dry-rubbing chicken cutlets make you think of Chinese ccoking?
Perhaps you're rubbing the cutlets the WONG way?
Someone had to say it!
Well, see, I started thinking about all the yummy spices in a well-made dry rub. Then I started thinking about the hotter spices that I put in mine. Hotter spices made me think about this spicy Szechuan place I went to, and there you have it: instant Chinese food jonesing.
Melodylane reporting from NORMALVILLE here! No foreign or yankee foolishness in da Melodylane household!!
Meatloaf stewed okry blackyedpeas
Now, that is normal food, people!
Mel<-------wants to know where Prisca got a "sun-dried" tomater in east Texas???
OKRY???? OKRY???? I have to assume that you're referring to OKRA.
That has to be the most disgusting vegetable to land on this planet. And you people STEW it? You mean you allow it to take up extra time in your life, to go through some kind of stewing process??
OKRY???? OKRY???? I have to assume that you're referring to OKRA.
That has to be the most disgusting vegetable to land on this planet. And you people STEW it? You mean you allow it to take up extra time in your life, to go through some kind of stewing process??
NO, WE DO NOT.
I am not sure where MelodyLane came up with that idea. It sounds like some kind of Louisiana cajun gumbo thing, which is okay because it's southern, but not okay for Texans.
Okra fried to a CRISP is delicious.
Soft okra, okra inadequately fried, and especially okra STEWED is VOMIT-INDUCING. I am feeling sick just thinking about it.
MelodyLane, if you want to eat GUMBO, go back to Louisiana! This is TEXAS, thank you!
OKRY???? OKRY???? I have to assume that you're referring to OKRA.
That has to be the most disgusting vegetable to land on this planet. And you people STEW it? You mean you allow it to take up extra time in your life, to go through some kind of stewing process??
NO, WE DO NOT.
I am not sure where MelodyLane came up with that idea. It sounds like some kind of Louisiana cajun gumbo thing, which is okay because it's southern, but not okay for Texans.
Okra fried to a CRISP is delicious.
Soft okra, okra inadequately fried, and especially okra STEWED is VOMIT-INDUCING. I am feeling sick just thinking about it.
MelodyLane, if you want to eat GUMBO, go back to Louisiana! This is TEXAS, thank you!
Well, excuse the hale out of me!! I got take out from my favorite soul food restaurant and she just happens to be from Marshall! [by the Louisiana border] I will go back to eating FRIED OKRA like a normal Texan!
Well, excuse the hale out of me!! I got take out from my favorite soul food restaurant and she just happens to be from Marshall! [by the Louisiana border] I will go back to eating FRIED OKRA like a normal Texan!
:::snort, cackle::: I've caused dissension among the Texans...next, I create chaos in California and parts of Arizona...
I eat chicken fried steak and gravy every chance I get.
But I've come to understand that if I continue to eat it every chance I get, I may not be able to continue to meet Prisca's need for an attractive spouse, without scores of hours of exercise each week.
So I may need to start eating things that resemble vegetables now and then. And french fries with ketchup probably doesn't get it. Fried okra probably doesn't, either. SOB!
FOR YEARS I have endured hearing the "witticism" that Italians EAT what everyone else uses for BAIT!
Well, with this dissertation on okra, having sampled it unknowingly just once, I can now aver that our colleagues from the Gulf Coastal area are partial to EAT what normal people would feed to their LIVESTOCK!
Any Franco-Americans want to offer up recipes for snails, or frogs' legs?
Well, with this dissertation on okra, having sampled it unknowingly just once, I can now aver that our colleagues from the Gulf Coastal area are partial to EAT what normal people would feed to their LIVESTOCK!
I believe this yankee devil has just insulted we Texans!!
Well, with this dissertation on okra, having sampled it unknowingly just once, I can now aver that our colleagues from the Gulf Coastal area are partial to EAT what normal people would feed to their LIVESTOCK!
I believe this yankee devil has just insulted we Texans!!
Last week I made the cover recipe on the September Bon Appetit. You can read about my cooking experience on my blog.
Last night I made stuffed bell peppers. Stuffing: brown rice medley (brown rice with some other grains mixed in -- a Trader Joe's thing), Italian sausage, zucchini, onion, parsley, basil. Topped with Parmesan. Supper yummy. I'm probably going to post about it tomorrow.
FOR YEARS I have endured hearing the "witticism" that Italians EAT what everyone else uses for BAIT!
Well, with this dissertation on okra, having sampled it unknowingly just once, I can now aver that our colleagues from the Gulf Coastal area are partial to EAT what normal people would feed to their LIVESTOCK!
Any Franco-Americans want to offer up recipes for snails, or frogs' legs?
The only authentically French dish I have ever sampled is boudin, similar to what our British friends call "black pudding."
Thank my lucky stars that it was the only French dish grandpa made, and very sparsely.
The ONLY yankees we can tolerate down here are NEW JERSEY yankees and we like them rascals. They are all mafia and tell it like a Texan!! Just look at their governer, Chris Christie. Last week he was telling folks to leave for the hurricane and he says "GET THE HELL OFF THE BEACH!! You're done, it's 4:30. You've maximized your tan!!!"
We LOVE New Jersey Housewives down here in TExas! Even our truck drivers at my company watch that show! [they are the ones who told me about it!]
Last night I made stuffed bell peppers. Stuffing: brown rice medley (brown rice with some other grains mixed in -- a Trader Joe's thing), Italian sausage, zucchini, onion, parsley, basil. Topped with Parmesan. Supper yummy. I'm probably going to post about it tomorrow.
Wow, that sounds good. I love stuffed peppers. Never used brown rice or zucchini in them, though. Just bought a bunch of zucchini tonight, hmm...
Last night I made stuffed bell peppers. Stuffing: brown rice medley (brown rice with some other grains mixed in -- a Trader Joe's thing), Italian sausage, zucchini, onion, parsley, basil. Topped with Parmesan. Supper yummy. I'm probably going to post about it tomorrow.
Wow, that sounds good. I love stuffed peppers. Never used brown rice or zucchini in them, though. Just bought a bunch of zucchini tonight, hmm...
Dinner for us was corn on the cob, honey mustard chicken breasts, and garlic bread. The chicken had been seriously freezer burned but my wife slow cooked them in the crock pot - they came out really juicy.
We served dinner in stages - corn first, then chicken, then the garlic bread. This is so DD1.5 will eat her corn - if she sees bread on the table or on anyone's plate, she will fixate on it and refuse to eat anything else.
Dessert for the kids was some kind of gourmet French chocolate bar my wife got at Central Market for us to share on our overnight date night last weekend, but it's awful - a Hershey bar tastes better. The kids didn't seem to mind though.
Last night I made stuffed bell peppers. Stuffing: brown rice medley (brown rice with some other grains mixed in -- a Trader Joe's thing), Italian sausage, zucchini, onion, parsley, basil. Topped with Parmesan. Supper yummy. I'm probably going to post about it tomorrow.
Wow, that sounds good. I love stuffed peppers. Never used brown rice or zucchini in them, though. Just bought a bunch of zucchini tonight, hmm...
I wonder if I can make that Atkins style sans the rice? That just sounds delicious! Zucchini and eye-talian sausage is SOOO good together.
Last night I made stuffed bell peppers. Stuffing: brown rice medley (brown rice with some other grains mixed in -- a Trader Joe's thing), Italian sausage, zucchini, onion, parsley, basil. Topped with Parmesan. Supper yummy. I'm probably going to post about it tomorrow.
I wonder if I could take up the rice slack with extra zucchini and sausage?
Last night I made stuffed bell peppers. Stuffing: brown rice medley (brown rice with some other grains mixed in -- a Trader Joe's thing), Italian sausage, zucchini, onion, parsley, basil. Topped with Parmesan. Supper yummy. I'm probably going to post about it tomorrow.
I wonder if I could take up the rice slack with extra zucchini and sausage?
Probably. Or, you could do some googlin for texture replacement ideas with a low glycemic value. There used to be some nice low carb pastas out there...
Ok, started reading this thread,and was both jealous and hungry at the same time
But thats my problem I know.
Im a great cook, when I work at it, and because I am a diabetic I have found that it caused me to eat and cook better food.
It is possible being a diabetic to cook great food, and feed everybody better than before, as long as they are eating healthy too. Thats what happens when you take something that seems to be a curse, and turn it into a blessing.
Now visualizing my next apt, where I have a kitchen set up again, and I get back into cooking like before,(stuck in one room right now temporarily).
But for now, I am relying on fruits and cold healthy food, and the occasional meal at Daughters or friends house. When I get an apt, I will having friends over and cooking for them again.
Ah the simple pleasures are the best.. (LOve stuffed peppers BTW and those sound awesome!)
The ONLY yankees we can tolerate down here are NEW JERSEY yankees and we like them rascals. They are all mafia and tell it like a Texan!! Just look at their governer, Chris Christie. Last week he was telling folks to leave for the hurricane and he says "GET THE HELL OFF THE BEACH!! You're done, it's 4:30. You've maximized your tan!!!"
Your right Mel it is funny. Its like having to tell kids not to run with scissors...
I wonder if I could take up the rice slack with extra zucchini and sausage?
WHAT???
There are dozens of folks here who have used this food-preparation process to recover from what we call "the hunger". C53, the provider of this recipe, has helped dozens of families enjoy the satisfactions that her familiy achieved using this recipe, after years of studying what being TRULY FULL around a family table really means. She developed the theory of "Capsicum Needs" (CNs) and "Uninterrupted Retention" (UR). (Of course, the length of time spent with this food in each partner's oral cavity is subject to the terms of POJA, as we cannot endorse secretive solitary chewing, known here as "Compulsive Mastication".)
Instead of offering your opinions, I'd suggest you get a copy of C53's book, "Surviving Vegetables", and read the principles that we work with here.
Look, it's tempting to "cherry-pick" (NOT to be confused with "cherry peppers") the process here, but not following through with all the steps has led to disaster, and we here only want to see you family achieve the state of edible satisfaction, that we, survivors of raveousnous far worse than yours, have come to realize.
I wonder if I could take up the rice slack with extra zucchini and sausage?
WHAT???
There are dozens of folks here who have used this food-preparation process to recover from what we call "the hunger". C53, the provider of this recipe, has helped dozens of families enjoy the satisfactions that her familiy achieved using this recipe, after years of studying what being TRULY FULL around a family table really means. She developed the theory of "Capsicum Needs" (CNs) and "Uninterrupted Retention" (UR). (Of course, the length of time spent with this food in each partner's oral cavity is subject to the terms of POJA, as we cannot endorse secretive solitary chewing, known here as "Compulsive Mastication".)
Instead of offering your opinions, I'd suggest you get a copy of C53's book, "Surviving Vegetables", and read the principles that we work with here.
Look, it's tempting to "cherry-pick" (NOT to be confused with "cherry peppers") the process here, but not following through with all the steps has led to disaster, and we here only want to see you family achieve the state of edible satisfaction, that we, survivors of raveousnous far worse than yours, have come to realize.
(Now where the HELL is my shotgun?)
LOL!!!!!
I have also heard that chopped cauliflower makes a good low/no-carb replacement for rice.
Given the enthusiasm for stuff peppers, I wanted to let you guys know I just posted about them on my blog. The post is WAY shorter than the one about the chicken.
In the future, I'll refrain from linking to the blog, as I don't want to exploit the Marriage Builders site for self-promotion. I just thought this crowd would be interested.
I wonder if I could take up the rice slack with extra zucchini and sausage?
WHAT???
There are dozens of folks here who have used this food-preparation process to recover from what we call "the hunger". C53, the provider of this recipe, has helped dozens of families enjoy the satisfactions that her familiy achieved using this recipe, after years of studying what being TRULY FULL around a family table really means. She developed the theory of "Capsicum Needs" (CNs) and "Uninterrupted Retention" (UR). (Of course, the length of time spent with this food in each partner's oral cavity is subject to the terms of POJA, as we cannot endorse secretive solitary chewing, known here as "Compulsive Mastication".)
Instead of offering your opinions, I'd suggest you get a copy of C53's book, "Surviving Vegetables", and read the principles that we work with here.
Look, it's tempting to "cherry-pick" (NOT to be confused with "cherry peppers") the process here, but not following through with all the steps has led to disaster, and we here only want to see you family achieve the state of edible satisfaction, that we, survivors of raveousnous far worse than yours, have come to realize.
(Now where the HELL is my shotgun?)
ROTFLOL! Take off the Big Hair wig, NG, you can't replace MelodyLane.
I wonder if I could take up the rice slack with extra zucchini and sausage?
WHAT???
There are dozens of folks here who have used this food-preparation process to recover from what we call "the hunger". C53, the provider of this recipe, has helped dozens of families enjoy the satisfactions that her familiy achieved using this recipe, after years of studying what being TRULY FULL around a family table really means. She developed the theory of "Capsicum Needs" (CNs) and "Uninterrupted Retention" (UR). (Of course, the length of time spent with this food in each partner's oral cavity is subject to the terms of POJA, as we cannot endorse secretive solitary chewing, known here as "Compulsive Mastication".)
Instead of offering your opinions, I'd suggest you get a copy of C53's book, "Surviving Vegetables", and read the principles that we work with here.
Look, it's tempting to "cherry-pick" (NOT to be confused with "cherry peppers") the process here, but not following through with all the steps has led to disaster, and we here only want to see you family achieve the state of edible satisfaction, that we, survivors of raveousnous far worse than yours, have come to realize.
I have also heard that chopped cauliflower makes a good low/no-carb replacement for rice.
Given the enthusiasm for stuff peppers, I wanted to let you guys know I just posted about them on my blog. The post is WAY shorter than the one about the chicken.
In the future, I'll refrain from linking to the blog, as I don't want to exploit the Marriage Builders site for self-promotion. I just thought this crowd would be interested.
I am very interested and really loved looking at the pictures! I hope you keep posting it. Thanks for the suggestion to add cauliflower. That is a great idea!
No! Please keep posting your receipes. Some of us need all the help we can get (uh, that'd be me).
My husband taught me everything I know about cooking. It was sad, the first year or so my husband lived on BBQ porkchops (my mom's receipe) and mac-n-cheese.
After 30+ years I have learned to cook but not anything too fancy -- mostly Southern comfort foods.
Anyway, here's my husband's DELISH quick and easy recipe for "God Bless Texas Enchiladas" (I just made that up) - simple to make but man oh man, they are awesome! We just had them last night. Yum!
2 cans of Hormel Chile with no beans 1 nice size white onion 1 package of CORN tortillas (not flour!!) 1 package of shredded sharp cheddar cheese (or the 4-cheese Mexican mix is good too).
Coat the bottom of a glass pan with a little bit of the chile. Dice the onion into very small pieces. Open the bag of shredded cheddar cheese. Warm the tortillas in the microwave for about 15 seconds. Fill each tortilla with a bit of onion and cheese, roll it up and put it in the pan. Repeat until the bottom of the pan is full (one layer). Pour remaining chile over the rolled tortillas (use both cans). Cover the top with the remaining onion pieces. Empty the bag of cheese on top of all of it. Cook it in the oven at 400 degrees for about 20 minutes or until it starts bubbling on the side.
Serve with guacamole and sour cream and other Mexican side dishes.
Anyway, here's my husband's DELISH quick and easy recipe for "God Bless Texas Enchiladas" (I just made that up) - simple to make but man oh man, they are awesome! We just had them last night. Yum!
I wonder if I could take up the rice slack with extra zucchini and sausage?
WHAT???
There are dozens of folks here who have used this food-preparation process to recover from what we call "the hunger". C53, the provider of this recipe, has helped dozens of families enjoy the satisfactions that her familiy achieved using this recipe, after years of studying what being TRULY FULL around a family table really means. She developed the theory of "Capsicum Needs" (CNs) and "Uninterrupted Retention" (UR). (Of course, the length of time spent with this food in each partner's oral cavity is subject to the terms of POJA, as we cannot endorse secretive solitary chewing, known here as "Compulsive Mastication".)
Instead of offering your opinions, I'd suggest you get a copy of C53's book, "Surviving Vegetables", and read the principles that we work with here.
Look, it's tempting to "cherry-pick" (NOT to be confused with "cherry peppers") the process here, but not following through with all the steps has led to disaster, and we here only want to see you family achieve the state of edible satisfaction, that we, survivors of raveousnous far worse than yours, have come to realize.
I wonder if I could take up the rice slack with extra zucchini and sausage?
WHAT???
There are dozens of folks here who have used this food-preparation process to recover from what we call "the hunger". C53, the provider of this recipe, has helped dozens of families enjoy the satisfactions that her familiy achieved using this recipe, after years of studying what being TRULY FULL around a family table really means. She developed the theory of "Capsicum Needs" (CNs) and "Uninterrupted Retention" (UR). (Of course, the length of time spent with this food in each partner's oral cavity is subject to the terms of POJA, as we cannot endorse secretive solitary chewing, known here as "Compulsive Mastication".)
Instead of offering your opinions, I'd suggest you get a copy of C53's book, "Surviving Vegetables", and read the principles that we work with here.
Look, it's tempting to "cherry-pick" (NOT to be confused with "cherry peppers") the process here, but not following through with all the steps has led to disaster, and we here only want to see you family achieve the state of edible satisfaction, that we, survivors of raveousnous far worse than yours, have come to realize.
(Now where the HELL is my shotgun?)
Now be careful here NG. You start messing with people's food and they tend to get a little testy (not to be confused with tasty). It's a recipe for disaster for sure and some people are likely to go off half-baked.
Since we are moving next week, I used the chicken parts we've been saving in the freezer to make broth. I added a bunch of herbs, some carrot, garlic and green onion, and one dried Mexican pepper. It's on the deck cooling right now so I can skim off the fat. Tonight we'll have it as Tortellini in Brodo (broth) with some bread and carrots on the side. I think it's going to be really really good.
Bride returned to (teaching) job today, so, coupled with a drizzle-filled day, I made "comfort food" - meatloaf (with HOT sausage), baked potatoes with grilled onions, and roasted tomatoes with parmesan topping.
Ooh, I picked up some nice heirloom tomatoes - I was thinking of serving them sliced as a cold tomato salad sort of thing, but roasted w/ parmesan sounds tempting.
Anything added to the parmesan? What temp and how long to roast? Inquiring minds want to know...
Cut out stem portion of tomatoes. Slice tomatoes in half horizontally. Turn juicy side up in baking pan. Mix grated parmesan cheese, olive oil, oregano, and pepper into a fairly thick paste. (Hint: Make more than you think you'll need.) Spread over tomato halves - use it ALL up. Put in oven (nominally 400 degrees for 15 minutes, but the meatloaf was in at 350, so I left the tomatoes in for roughly 20 minutes.)
(Damn it! My estrogen alarm just went off! I have to leave now and tear down a lawnmower engine before I start giving you pointers on place settings.........)
Eeeeeexcellent! I do believe I will add that to this week's menu - thank you for sharing!
Originally Posted by NeverGuessed
(Damn it! My estrogen alarm just went off! I have to leave now and tear down a lawnmower engine before I start giving you pointers on place settings.........)
Now if you could find some way to do the tomatoes on, like, your lawn mower engine, then I think it'll cancel out just fine.
Cut out stem portion of tomatoes. Slice tomatoes in half horizontally. Turn juicy side up in baking pan. Mix grated parmesan cheese, olive oil, oregano, and pepper into a fairly thick paste. (Hint: Make more than you think you'll need.) Spread over tomato halves - use it ALL up. Put in oven (nominally 400 degrees for 15 minutes, but the meatloaf was in at 350, so I left the tomatoes in for roughly 20 minutes.)
(Damn it! My estrogen alarm just went off! I have to leave now and tear down a lawnmower engine before I start giving you pointers on place settings.........)
now dat's funny!
I saw your tomato recipe earlier and got hunger pangs. I'm so stealing that one. I'm like the character Cecelia Foote in "The Help" when it comes to cooking. Thanks for the tip!
.(Damn it! My estrogen alarm just went off! I have to leave now and tear down a lawnmower engine before I start giving you pointers on place settings.........)
Serve from the left, take out spark plug with a 5/8 socket, and chill the wine...
(Damn it! My estrogen alarm just went off! I have to leave now and tear down a lawnmower engine before I start giving you pointers on place settings.........)
Whaaaat? And leave me standing here with my best linens and Grandmother's sterling? How ever will I know where to place the fish knife???
Oh, yeah. A fish knife. And where's NG? Out in the garage, getting grit and WD40 under his nails and making those 'guy-grunt' sounds while he tears a perfectly good mower apart.
I suppose you won't have time to post your opposum compote recipe either, then, NG?
(Damn it! My estrogen alarm just went off! I have to leave now and tear down a lawnmower engine before I start giving you pointers on place settings.........)
I wouldn't worry about it. All the famous chefs in the world are men. So cooking in and of itself isn't a feminine activity -- but cooking without getting paid big bucks for it might be!
but cooking without getting paid big bucks for it might be (a feminine activity)
Well, as it turns out, the appreciations shown by my bride for my fairly new culinary forays have....emphasized.....our gender differences quite deliciously!
Actually, it was less the idea of discussing cooking, than it was by the four-or-five-females-plus-me format that had me unnerved, like I woke up sitting on the couch, on "The View"!
This might be a stretch to post this on this thread, but today bride and I went to a Garlic Festival in Saugerties, NY. (Google it.)
Oh, my!
Look, garlic is not for everybody, but from the sampling of what was being demonstrated/displayed, it could be. The obvious garlic-infused items were there for sampling - pestos (yes, Mel!), chutneys, salsas, pasta sauces, barbecue sauces and rubs - but then the options REALLY started to go outside the box.
Roasted garlic chowder? WOW! Garlic-and-maple cheddar cheese? A winner! Garlic-flavored fries and sweet-potato fries? Matched with heavily garlic'ed pulled pork, they were a treat! And for dessert? (Wait for it!) Garlic-infused vanilla ice cream!
The only problem is the, uhhhhh, residual oral aroma of the "stinking rose". Brushing of one's teeth does nothing! Brushing one's gum's, tongue, mouth and larynx seems to have dulled the power slightly.
UA time was exceptional today. IC and A might be a bit impacted, and anything else........
I am a wus when it comes to hot sauce, but garlic, home-made horseradish, and most spices I really like.
I am not surprised with the dishes NG, Glad you had a stinking great time! (Couldn't resist)
There is odorless garlic pills for those who take garlic as a health suppliment, but what fun is that? Plus no vampire inferances for converstaion starters.
In recognition of Columbus Day (an Italian mariner, so seafood would be appropriate) and since someone mentioned we need more pasta, try this one for a change:
Spaghetti with Tuna and Green Olive Pesto
Ingredients
� Coarse sea salt � 3/4 cup firmly packed medium-sized pitted green olives � 1/2 cup thinly sliced fresh basil leaves � 1/4 cup finely chopped fresh parsley � 1/4 cup broken walnut pieces � 1 garlic clove, roughly chopped � 5 tablespoons extra-virgin olive oil, divided � 1 pound spaghetti � 1 lemon � 1 (5-ounce) can imported tuna in oil, drained and flaked � Freshly ground black pepper � Freshly grated Parmigiano-Reggiano cheese for serving
Directions
� Bring a large pot of salted water to a boil. � Meanwhile, in the bowl of a food processor, combine olives, basil, parsley, walnuts, garlic and pinch salt; blend until finely chopped. With machine running, add 3 tablespoons oil in a slow stream. Blend, scraping down sides once, until smooth and well combined. Set pesto aside. � Cook pasta in boiling water until al dente. Reserving 3/4 cup pasta cooking water, drain pasta, transfer to a large serving bowl and immediately toss with remaining 2 tablespoons oil. Add pesto and half of the pasta cooking liquid to bowl; toss to combine. Zest lemon over pasta, add tuna and toss to combine. Add more pasta cooking liquid to moisten pasta, if desired. � Season pasta with salt and pepper to taste and serve immediately with cheese for sprinkling
You know what I really like about this recipe, NG? (Other than the pasta, of course ) One of mine and H's favorite activities is to try new recipes. But it's not nearly as much fun if the recipe has, say, two or three ingredients and takes 10 minutes from stove to table.
We like the looong recipes. The involved ones with plenty of ingredients. The ones that require examining fresh ingredients to select the best quality. Sometimes we have to go out of the area to little shops in the nearest big town to find the really good ingredients.
We like recipes that require chopping, dicing and tending. Marinating, overnighting, and seasoning. The more complicated and time-consuming the better.
We love to debate over a pinch vs. a dash. I love to feign offense when H tries to sneak beer into the chili recipe we've got simmering. He loves to taste-test the recipe and try to 'bastardize' it by throwing in a different ingredient.
Can you say "Splendid UA time"?
Thanks for giving us a recipe for some splendid UA time, NG!
Son of a *** edit ***! (I'll save you the trouble, Mods!)
Almost two-and-a half years after d-night, and your kitchen-UA comment triggers me about a long-forgotten (never connected?) indicator of my wife's pre-discovery detachment from our marriage!
I'll be back, but right now I need to compose and re-orient myself.
MB, it was the comment about UA time while cooking together.
It was a Sunday, and I was slated to prepare dinner. My bride was finishing the baking of a cake as I entered the kitchen, and basically forbid me to intrude on her "space" until it was done. She finished up, and sat in the living room reading, while I began my efforts. I remember now thinking how "odd" her behavior was, but put the thoughts aside as just "one of those things".
The date was 14 June, 2009, less than two weeks before d-night. She had already so "checked-out" of our marriage that she could not endure being in extended close proximity to me.
I had never made the connection, or truly calibrated the extent of her detachment, until your note. As doctrinal as I now know it is that WWs have to stop loving BHs as an element of falling in love with their OMs, I had never acknowledged that my FWW was no exception. It took me all of this past week to devise a way to discuss it with her.
Anyway, this recipe is for neophyte chefs. (Are you printing this for FWH, SDIT?)
NEVERGUESSED'S CHICKEN-PASTA BAKE
INGREDIENTS � 1 lb boneless chicken breasts � 1 26oz can commercial Zesty and Spicy Pasta Sauce � 1 16oz package Celantani pasta � 8(?) oz shredded mozzarella � 3 Tbsp olive oil � 2 cloves minced garlic � Red pepper flakes to taste DIRECTIONS Heat oil in pan, saut� garlic. Slice breasts to create cutlets. Cut cutlets into � inch-wide strips. Add chicken strips to garlic, and brown lightly (5 min). Remove chicken, add pasta sauce to garlic in pan, add pepper to taste. Meanwhile, cook pasta according to directions. Pre-heat oven to 350. Pour cooked pasta into baking dish of sufficient size to leave pasta 1.5 inches deep. Pour most of sauce onto pasta, stirring to distribute evenly. Lay chicken strips over pasta, and spread cheese over chicken/pasta. Bake 25 minutes. Serve with retained sauce.
I'm not so sure this is something I'd recommend to others (the blog post explains why), but perhaps some part of it will be useful. And, I must say that the tomato oil made a terrific sauce for the stuffed peppers I made the next night. The peppers were the remaining Italian Frying Peppers (I think they're the same as Banana Peppers?). Stuffing with ground turkey, chopped onion, parmesan, pine nuts, salt and pepper.
My daughter made us Jaeger Schnitzel and Spaetzle... It is to die for.
Oh, yum! I love jaeger schnitzel mit spaetzle! There is a restaurant in Munich that serves such a heavenly version of it that it's on my list of places to visit if and when I get a chance to go.
0�Comments Published by Karyn Zoldan March 21st, 2009 in Comfort Foods, Family Traditions, Healthy Lifestyle Choices, Recipes.
Every now and then I have a craving for my mother�s salmon loaf.
Salmon Loaf Ingredients
1 tall can red salmon, drain juice and reserve 1/4 cup 3/4 cup bread crumbs 2 eggs 2 tablespoons chopped onions or onion flakes 1 can cream of mushroom soup or cream of celery soup 1 tablespoon lemon juice
Preheat a lightly greased (or sprayed) loaf dish. Flake salmon. Mix all ingredients and pour into the greased loaf dish. Bake at 350 for 1 hour. Serves 5 or 6.
If you want to get a little fancy, add an easy cucumber dill sauce made with 1/3 cup peeled/seeded/finely chopped cucumber, 1/3 cup�low fat sour cream, 1/3 fat free plain yogurt, 2 teaspoons chopped fresh dill, and 1 teaspoon Dijon mustard. Make a few hours in advance to marinate flavors. Spoon over plated �salmon loaf and garnish with cherry tomatoes.
NG, I usually cut up some olives and add them to the mix - they give a tangy flavor. Also, instead of making the cucumber/dill sauce from scratch, I just set our a bottle of Kraft Cucumber Ranch dressing.
Here is Chef Joe Rosetti's "mystery" recipe as seen on Living Healthy Chicago! Can YOU make it for less than $20? Chef Rosetti�s Hearty Winter Soup 1 lb ground turkey (can use lean ground beef) � pound pre-cooked beans (we used marinated Judion beans) can also use great northern white beans 1 bunch kale 3 parsnips 2 shallots 3 medium sized tomatoes 1 clove garlic zest of 1 lemon 1 egg small loaf fresh bread (use multi-grain or gluten free for added health benefits) � pound shredded cheese (We used Podda, an aged artesian cheese made from sheep and cow�s milk. It has a sweet, nutty flavor and a crumbly and slightly crunchy texture) 1 quart chicken stock (vegetable stock can be used as well) extra virgin olive oil 2 TB chopped fresh parsley 1 TB chopped fresh basil half cup white wine chili flakes salt
Preheat Oven to 400 degrees. -Roast one head of garlic in oven Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400�F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Mash cloves and set aside. Turn oven up to 450 degrees. -Assemble Meatballs Place ground turkey in a large mixing bowl. Add a pinch of salt, egg, 2TB fresh parsley, 1TB fresh basil, half of shredded cheese, 1 TB lemon zest. Mix together and roll into 2oz balls. Set aside. -Prepare Veggies for soup Chop Kale and tomatoes into large pieces, dice shallots, slice parsnips. -Brown meatballs Heat about 2TB olive oil into medium size pan on medium-high heat. Season meatballs with salt and pepper . Place meatballs in pan and brown on all sides. Pour out any fat and oil from pan. Deglaze pan with white wine. Place pan in oven at 450 degrees for 6-7 minutes. -Start soup Place a quarter cup of olive oil into large pot on medium heat. Add parsnips, shallot, kale, tomatoes, pinch salt and a pinch of chili flakes, 2 oz white wine and 3 cups of chicken stock, and a the remaining half of roasted garlic. Let simmer until meatballs are done. Once meatballs come out of the oven, coat pan with about a quarter cup of soup broth to release fond and pour meatballs and fond into soup. Add beans and let simmer 12-15 minutes. Cut bread into thick slices and toast. Pour soup over bread. Top with remaining shredded cheese and a drizzle of olive oil. Serves 4 Copyright � 2011, CLTV, Chicago wgntv-chef-rosettis-hearty-winter-soup-20111110
Also, here is Chef Roseti's response to a couple of questions I emailed to him:
Thomas. Thank you for you're interest. For sure you can sub any bean for the judion. Although white beans are proper. More traditional. As far as the beef. It should be ground. Whether beef, pork, chicken... The " meatball" adds to the traditional feel. And you need ground protein for that reason. Feel free to sub any vegetable or stock. Depending on what you like. Try escarole or Swiss chard. Maybe add mushrooms or Brussels sprouts. Let me know how it goes.
Each one of the dishes was simple to make, but really impressive, individually and together. It was restaurant quality, if I say so myself. A very nice treat for a quiet Tuesday evening at home!
We're having turkey, but you've just had that a month ago!
"Wot? The prize turkey? The one as big as me?" (Apologies to CD!)
Bride is preparing my favorite - salmon filets baked with mushrooms and spices inside puff-pastry, for us, our son, and recently married daughter-and-son-in-law.
Salmon en croute! That's very popular over here. It's made with some sort of spread on the fish, such as blended raisins, almonds and butter. You make a fish sandwich with that in the middle and then spread another layer of the paste on top of the top fillet, then wrap in pastry. There is quite a lot of butter, so as it cooks it seeps through the pastry and forms a nice little puddle.
Mr Pep is making salmon something-or-other. I'm probably eating toast or bananas or something else with little to no fun/flavor/pizazz. I'm feeling pretty grinchy about now.
The Official Christmas Meal for the Bliss Household:
Honeybaked Ham (buns optional)with sweet mustard Scalloped potatoes Devilled eggs Sauerkraut balls Spinach dip in a pumpernickel bread round
Directions: Eat until stuffed. Sprawl in front of TV and watch Raymond Briggs' "The Snowman", "Father Christmas" and endless repetitions of "A Christmas Story." Repeat as desired.
That is a good AMERICAN Christmas dinner, MB! Ham is not roast beef, but it is a close second and pretty good for a yankee.
Here is what we are having:
PRIME RIB ROAST mashed taters green bean casserole corn [so my son can make his bird's nest in his mashed taters ] devilled eggs homemade yeast rolls sugar free cheesecake with strawberries sweet potato pie
I decided to take over the cooking for this years Christmas.
I'm slow cooking a brisket (250 degrees for about 9 hours) ...using worchestire, garlic (that I will mince), and red onion. Rub the brisket down wtih the minced garlic, place on foil that's in a baking tray then pour on a few cups of worchestire, layer red onions (usually takes about three) on top and wrap up.
I also just finished putting together for tomorrow: Cucumber, onion, tomato, and vinegar salad Fruit salad mixed with pineapple, brae burn apple, banana, honeydew melon, cantaloupe, and honey Green salad of romaine, spinach, cucumber, bell pepper, and green olives. I have sweet potatoes baking in the oven right now so I can make mashed sweet potatoes.
Tomorrow I�ll throw in baked potatoes.
I took over the cooking. Otherwise, those silly women would want to cook turkey and ham. And I�m still burnt out on turkey. And, really, my dad always makes an excellent brisket. So this is my chance to show off and make him proud of my brisket cooking skills that he taught me.
What�s nice about the brisket is after you�re done cooking it, you have all those juices that melded together that creates a really nice sauce. Fantastic!
My wife has been pretty stressed out about this Christmas due to a career situation she is dealing with. So I've done pretty much all the shopping, have and will do all the cooking, and have been playing upbeat Christmas music while sauntering around the house, being silly, and keeping everyone in good spirits. I've had a blast. And it's help cure some of that boredome from having a 3.5 week paid vacation.
I'm slow cooking a brisket (250 degrees for about 9 hours) ...using worchestire, garlic (that I will mince), and red onion. Rub the brisket down wtih the minced garlic, place on foil that's in a baking tray then pour on a few cups of worchestire, layer red onions (usually takes about three) on top and wrap up.
Now this is REAL FOOD, people! You foreigners and yankee devils should pay close attention!
Here are some make-it-yourself very low calorie dressings. Let me assure that these are worth making rather than using the store bought junk.
GINGER VINAIGRETTE Ingredients: 1/2 cup white wine vinegar 1/2 cup water 1/4 cup chopped green onions 2 tablespoons minced peeled fresh ginger 2 tablespoons low-sodium soy sauce 1 tablespoon macadamia oil
Directions: Place of the all ingredients in a blender; process until smooth
SUN-DRIED TOMATO VINAIGRETTE Ingredients: 1/3 cup sun-dried tomatoes 1/4 cup red wine vinegar 1 tablespoon olive oil 1 garlic clove, minced
Directions: Place of the all ingredients in a blender; process until smooth
BALSAMIC VINAIGRETTE Ingredients: 1 tablespoon dried basil 1/4 cup balsamic vinegar 1/3 cup finely chopped shallots 1/3 cup water 1 tablespoon olive oil Pinch black pepper
Directions: Place of the all ingredients in a blender; process until smooth
CITRUS VINAIGRETTE Use this vinaigrette on green salads with Asian flavors, or brush it on fish before grilling. Ingredients: Juice of 1 orange Juice of 1 grapefruit 1 tablespoons fresh lemon juice 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 tablespoon low-sodium soy sauce 2 teaspoons minced peeled fresh ginger Directions: Place of the all ingredients in a blender; process until smooth
APPLE SPINACH SALAD DRESSING This makeover recipe is ideal for spinach. It's also a great way to dress up chicken salad or coleslaw. Ingredients: 1 small onion, finely chopped 1/4 cup apple cider vinegar 1/4 cup unsweetened applesauce 1/3 cup water 1 tablespoons macadamia oil 4 teaspoons Dijon mustard Fresh spinach leaves (small handful) Salt and pepper
Directions: Place of the all ingredients in a blender; process until smooth
RANCH DRESSING Ingredients: 1/2 cup low-fat milk 1/4 cup fat-free sour cream 1/2 teaspoon dry mustard 1 tablespoon lemon juice 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried dill garlic clove, minced Pinch salt and pepper
Directions: Place of the all ingredients in a blender; process until smooth
INFERNO DRESSING Ingredients: 1/2 cup Greek yogurt 1/3 cup water 2 tablespoons hot sauce or chili paste 1 teaspoon horseradish 2 teaspoons Worcestershire sauce Clove garlic Pinch red pepper flakes Pinch cayenne pepper Salt and pepper
Directions: Place of the all ingredients in a blender; process until smooth
Since it is Christmas, I will share my Texas Road Kill Chili recipe with you carpetbaggers:
Fuzzy's Fantastic South Texas Road Meat Chili [has won chili cookoffs] Forrest Goodhue [Fuzzy]
Yield: 12 Servings
3 md bell peppers, chopped 3 md onions, chopped 2 fresh jalapenos, deveined & 1 seeded 4 garlic cloves 4 lb chuck, coarsely ground 5 lb venison, coarsely ground 3oz Gephardts chile powder 1 1/2 tsp cumin seeds 6 drops tabasco 7 oz green chiles, diced 28 oz stewed tomatoes 1 15oz can tomato sauce 1 can beer water salt and pepper, To Taste
Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning.
I'm slow cooking a brisket (250 degrees for about 9 hours) ...using worchestire, garlic (that I will mince), and red onion. Rub the brisket down wtih the minced garlic, place on foil that's in a baking tray then pour on a few cups of worchestire, layer red onions (usually takes about three) on top and wrap up.
Now this is REAL FOOD, people! You foreigners and yankee devils should pay close attention!
Hahahaha! Thanks, Mel! Christmas has to have some beef. Brisket, prime rib, steak, roast beef.
My wife has been pretty stressed out about this Christmas due to a career situation she is dealing with. So I've done pretty much all the shopping, have and will do all the cooking, and have been playing upbeat Christmas music while sauntering around the house, being silly, and keeping everyone in good spirits. I've had a blast. And it's help cure some of that boredome from having a 3.5 week paid vacation.
Sorry to hear about your wife. I sure hope she can resolve it. From my perspective, it is a quality of life issue. A stressful job affects all other areas of one's life. My DH and I had this very discussion yesterday. He is expecting a job offer next month and the top issue was "can I be happy in this position or not?" The job is in Oklahoma, btw!
Listen here, you yankees and foreigners! You do not have permission to do any yankee foolishness to Fuzzy Goodhue's Texas chili! If you are going to make it then stick to PROPER chili meat. I guess we have to spell this out for you silly people.
the only allowable meat for Texas chili is:
beef venison possum alligator rattlesnake COUGAR
THAT'S IT PEOPLE!! And no, you don't put BEANS in it, either!! This is not Franco American canned chili. Go large or go home!!
PERHAPS even SQUIRREL if you have written permission from Fuzzy. But that's it, people!!
You forgot cougar. We visited a friend today who had shotguns at every door of his home. I asked him if they had a lot of crime. He lives out in the boonies in this awesome house. He replied, "Nope. Cougars." Then he showed us a video on his phone from a couple of night ago where a cougar was going from window to doors trying to get in and get his house cat. The house cat was hilarious mewling and hissing and trying to "attack" the cougar. This guy is the same guy who had a men's group at his house where they slaughter 17 piglets for the feast. I have no doubt he wouldn't hesitate to add cougar to his chile.
Sorry to hear about your wife. I sure hope she can resolve it. From my perspective, it is a quality of life issue. A stressful job affects all other areas of one's life. My DH and I had this very discussion yesterday. He is expecting a job offer next month and the top issue was "can I be happy in this position or not?" The job is in Oklahoma, btw!
We've had to lawyer up because her job thinks they can just fire people for having disabilities or because a staff member might have a difference of opinion from the new middle management woman. And my wife has been there 10 years. They just fired this other nurse that had been there 16 because shje wouldn't kiss the shift managers [censored]. It's a huge mess that now the CEO of the hospital is trying to spin things so the hospital won't be sued because upper management is not paying attention to what middle and lower management is doing. For example, the CEO is now urging my wife to reapply there ASAP as she is "very rehireable".
In the end, we've been advised by our lawyer (whom the hospital and board of nursing is scared of apparently) that in the end we shoudl go for the jugular in financial damages. Shoot me an email if you want more details. I don't mind sharing with you...just don't want to go airing that dirty laundry on a public forum.
KT, that sounds stressful, hope it works out...and I will have to check out your dressing recipes. I started making my own this past year and can't eat the store bought stuff anymore.
We are breaking from tradition for our Christmas dinner (ham, potatoes etc) and having a lasagna dinner. It's a pretty easy and delish recipe to make with kids (it has very good instructions with pictures and everything) if anyone ever wants to try ~ google The Pioneer Woman's Best Lasagna Ever.
In the end, we've been advised by our lawyer (whom the hospital and board of nursing is scared of apparently) that in the end we shoudl go for the jugular in financial damages. Shoot me an email if you want more details. I don't mind sharing with you...just don't want to go airing that dirty laundry on a public forum.
ugh... I hope you can get it worked out soon. Bad managers are about as bad as workplace cheaters, they are both loose cannons. I feel badly for your wife.
And GUESS WHO puts corn and beans in their "chili??"
It's use turned midnight, and everyone has gone to bed except me. I have my hands in the innards of a turkey, just about to make a stock from the giblets, for the gravy later. After that I'll stuff the bird with a chestnut and fruit mix and have it ready for the oven. I've also made a Christmas pudding, mince pies and a tarte tatin. Over the various days we will be having a steamed steak pudding, lamb and seafood dishes - and no doubt turkey leftovers. The diet starts in the new year.
Let's see what the menu will be like a the parent's house this year.
TURKEY(I can NEVER get enough) Stuffing(stove top, sorry but we LOVE it, there should be about 5 boxes in the 20lb AMERICAN bird) Homemade cranberry sauce(which I put on EVERYTHING) Mashed potatoes Corn(I make a nest in my taters too) Pea salad Carrots green beans Salad(cheese, romaine, tomatoes, cucumbers, onions, croutons) Cheese tray Asparagus Rutabaga Brussel sprouts(my mom is a vegetarian so there are TONNES of veggies) and for desert, lemon meringue pie, apple strudel and fruit cake
and then on Boxing Day(Dec 26th for all YOU foreigners) it will be Christmas Part Deux at my MIL's house since WH is working and the kiddos see MIL once or twice a year now. We will have lasagna, shepherd's pie, meatballs, venison stew, mashed potatoes, corn, and egg nog.
ETA, can't believe I forgot toe Pecan pie for Boxing Day. It's in my fridge right now just calling me.
Listen here, you yankees and foreigners! You do not have permission to do any yankee foolishness to Fuzzy Goodhue's Texas chili! If you are going to make it then stick to PROPER chili meat. I guess we have to spell this out for you silly people.
Um, then I guess I probably shouldn't substitute tofu and whey curds, either?
I'll say one thing for you northerners: that was a slick move, slapping two major 'food' holidays back-to-back! Yum - a foodie's paradise! But OH, the calories!
Fuzzy's Fantastic South Texas Road Meat Chili [has won chili cookoffs] Forrest Goodhue [Fuzzy]
Yield: 12 Servings
3 md bell peppers, chopped 3 md onions, chopped 2 fresh jalapenos, deveined & 1 seeded 4 garlic cloves 4 lb chuck, coarsely ground 5 lb venison, coarsely ground 3oz Gephardts chile powder 1 1/2 tsp cumin seeds 6 drops tabasco 7 oz green chiles, diced 28 oz stewed tomatoes 1 15oz can tomato sauce 1 can beer water salt and pepper, To Taste
Only YOU would publish your plan to eat deer-meat on Christmas! When the Lane-ettes were very young, did you point out that right after Santa and his sleigh made his deliveries, you blew a 30-06 hole right through the largest sleigh puller, dressed it and ground it up for today's dinner? Anyone want another helping?
So, Santa made it just through the chimney, while Comet made it all the way into the stew-pot! Next up: Rabbit stew on Easter, roasted eagle on Independence Day, and on February 2nd? Anyone seen Phil?
My Italian sister-in-law will serve "Christmas lasagne" as a first course, then a turkey, then tiramisu.
What are sausage balls? Sausages are long, not round! And why would you eat a turkey in two weeks' time? Do you American have yet another holiday then?
[When the Lane-ettes were very young, did you point out that right after Santa and his sleigh made his deliveries, you blew a 30-06 hole right through the largest sleigh puller, dressed it and ground it up for today's dinner? Anyone want another helping?
SugarCane, fortunately for my abysmal typing skills, the requested Salmon-en-Croute recipe is one my bride extracted from "The Food Network" website: Stuffed Salmon in Flaky Dough
She does not usually make the companion "Foamy Lemon Sauce", as the dish is remarkably delicious without further aggrandizement. What DOES go well with it is a moderately chilled pint of Newcastle Ale, which is the second best thing regularly available from your Great Britain!
My Italian sister-in-law will serve "Christmas lasagne" as a first course, then a turkey, then tiramisu.
What are sausage balls? Sausages are long, not round! And why would you eat a turkey in two weeks' time? Do you American have yet another holiday then?
We are eating turkey in a couple of weeks because we have one in the freezer.
I have no idea if you have any of this stuff over there! I presume you can find cheese, but be aware that biscuit mix has nothing to do with cookies! As for the sausage, it's just what we would call a typical breakfast sausage over here, usually not eaten as a big long tube but crumbled and added to eggs, used as a topping on pizza, or occasionally sliced into patties and fried. Owens is a typical brand name over here. It's not bangers by a long shot.
We put the sausage balls off till today. One of our boys has branded them "Christmas pizza." I'm not sure why, but the name may stick.
I had reason to think of the gun-toting Lanes today. As I wandered through our local odd-lot discount store, searching out post-Christmas bargains, it was brought home to me that spotting Blitzen flying through the night sky well enough to squeeze off a round is likely immeasurably aided by Santa's garish red-and-white outfit. Because there, in the Christmas decorations section, was the answer to THAT particular exposure issue - a CAMOUFLAGE Santa hat!
Appetizer: Baked Stuffed Mushrooms Salad: Spinach/Mushroom/Tomato tossed with Raspberry Vinaigrette Entr�e: Octopus Stewed in Wine and Tomatoes over Penne Wine: '03 Bully Hill Chardonnay
I had reason to think of the gun-toting Lanes today. As I wandered through our local odd-lot discount store, searching out post-Christmas bargains, it was brought home to me that spotting Blitzen flying through the night sky well enough to squeeze off a round is likely immeasurably aided by Santa's garish red-and-white outfit. Because there, in the Christmas decorations section, was the answer to THAT particular exposure issue - a CAMOUFLAGE Santa hat!
Italian Octopus Stewed in Wine and Tomatoes (Polpi in Umido)
Ingredients: � 1 lb octopus, either small or large � 4 T. olive oil � 4 cloves finely chopped garlic � 1 cup crushed tomatoes or peeled, chopped fresh tomatoes � 1 cup white wine � 2 T. honey or sugar � 2 T. chopped fresh dill � 4 T. chopped fresh parsley � 1 t. chile flakes � 2 T. capers (optional) � Salt and pepper
Preparation: � Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water. � Cut the octopus into large pieces and saut� in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saut� for another minute or two. � Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer. � Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes. � At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley. Check the octopus -- if small, might be tender in just 30 minutes. If they are still super-chewy, cover the pot again and simmer for up to another 45 minutes. � When you think you are about 10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce. � To serve, add the remaining dill and parsley and black pepper. Serve over pasta with crusty Italian bread.
(I usually make using a roughly two-pound octopus, and double all the other ingredients.)
Octopus! I'm starting a late new years resolution! To eat less octopus than last year. Oh yeah, I didn't eat any.
I tried squid. Once.
I'm dreading winter. We had temperatures in the 50s and 60s this week and last week. 3.5 more years until time to move to Texas!!!! The Beautiful One and I can't wait for that weather.
...resolution...eat less octopus than last year. Oh yeah, I didn't eat any. Goody! More for me!
But really...we have cornpones here touting cooking up "Bambi & Polecat" chili, and you deride OCTOPUS? At least my cephalopod meal never spent time dragged by the undercarriage of an F-150!
I finally made the hearty winter soup that I referenced above. In short, I am not a cook, but have made a few simple meals, but this turned out extraordinary. I have never cookde with kale, parsnips and a few of the other ingredients, but wow. I added barley to the recipe and again wow. It's filling and I feel healthy right now after only a bowl and half. There is plenty left, so will store and get my son over here and give him a container for a couple of meals. I'm also going to email the chef who was good enough to respond to my email with a couple of questions I had to thank him. I only wish I could make this great meal for Char. She'd probably slap me for trying to spoon off some of the top of the soup for an extra serveing befor I freeze it. The only thing I would do different is to soak the white beans longer than I did. They were a little crunchy in the soup.
When I first heard there was a possible poisoning in an exotic foreign setting, my first thought was "Texas"! Imagine my surprise on learning that "Cat Stew" is a specialty of the Far East, not the Deep South!!
When I first heard there was a possible poisoning in an exotic foreign setting, my first thought was "Texas"! Imagine my surprise on learning that "Cat Stew" is a specialty of the Far East, not the Deep South!!
Recipe available upon request....
My cat retched upon hearing the news. Evidently there's a family connection...Oh, wait - I just remembered: she habitually retches for no apparent reason...usually on our living room rug
Well, it's been way too long since I posted a recipe here, so I thought I'd once again upset our meat-and-taters contingent of readers with a selection:
SPAGHETTI WITH ANCHOVY CARBONARA
Ingredients 12 oz spaghetti 1/4 c olive oil 3 garlic cloves, thinly sliced 1 2 oz can flat anchovies, drained and chopped pinch of red pepper flakes 1/2 tsp finely grated lemon zest 1 Tbsp chopped oregano 1/4 c chopped parsley 2 lg egg yolks Salt and ground black pepper
Directions 1 - Cook the spaghetti, drain, reserving 1/2 cup of the liquid. 2 - In a large skillet, heat the oil with the garlic and anchovies, cook over medium-high heat about two minutes, breaking up anchovies. Add the red pepper, lemon zest, oregano, and parsley. Add the pasta, and toss to coat. Remove from heat. 3 - Whisk the egg yolks with the reserved water, and add to the pasta. Cook over low heat, tossing, about one minute. Season with salt and pepper, and serve.
Here's another anchovy recipe. Super easy and it's from Gwyneth Paltrow's cookbook. DS and I gobbled this up for lunch today with a bitter green salad.
Anchovy Vinaigrette Gwyneth's description in the book: "A two-minute dressing (if that) that adds tremendous flavor to bitter greens. I adore this with escarole, I could eat it as a whole meal. This is my mother's favorite dressing so I make it all the time for her by special request. I got my deep love of anchovies from her."
6 olive oil packed spanish anchovies 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar (my note: I add extra of this) 1/3 c extra virgin olive oil freshly ground black pepper
Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed. With the motor on, slowly stream in the olive oil. Season to taste with the pepper. (my note: I just throw it all in the blender and whiz ~ I don't do the olive oil and pepper in different steps)
Hopeful, if you have only ever had anchovies on pizza, you may be surprised. When it's broken down like in the dressing or in hot oil, it doesn't really taste fishy. It's just salty and yummy.
Marital, I do hope you try out that dressing recipe. It's my new fav
Here's a recipe I threw together a few years ago. I was at one time a dedicated "gym rat" and wanted a high-protein, low calorie, quick-fix meal for post-workout recovery.
Ingredient:
1 cup quick rice (or 1/2 cup regular rice) 1 Tbs. olive oil 1 can tuna fish (in water, not oil) 1 tsp. anchovy paste 1/2 tsp. red pepper flakes 1 Tbs. capers
Prepare the rice according to package directions. In a small saucepan, heat the olive oil. Add the tuna and stir. Add the remaining ingredients and stir until heated well. Remove from heat and serve over rice.
Here's a recipe I threw together a few years ago. I was at one time a dedicated "gym rat" and wanted a high-protein, low calorie, quick-fix meal for post-workout recovery.
Ingredient:
1 cup quick rice (or 1/2 cup regular rice) 1 Tbs. olive oil 1 can tuna fish (in water, not oil) 1 tsp. anchovy paste 1/2 tsp. red pepper flakes 1 Tbs. capers
Prepare the rice according to package directions. In a small saucepan, heat the olive oil. Add the tuna and stir. Add the remaining ingredients and stir until heated well. Remove from heat and serve over rice.
I'm quite certain that your fellow gym participants stayed away from you.
I forgot to tell you about the Burns Night supper we had last week, in honour of the Scottish bard, Robert Burns' birthday.
We had Cullen Skink, haggis, neeps (which someone told me you call "rutabaga" - is that right? The orange-fleshed root vegetable that you mash) and chappit tatties, followed by Trifle made with Drambuie.
I forgot to tell you about the Burns Night supper we had last week, in honour of the Scottish bard, Robert Burns' birthday.
We had Cullen Skink, haggis, neeps (which someone told me you call "rutabaga" - is that right? The orange-fleshed root vegetable that you mash) and chappit tatties, followed by Trifle made with Drambuie.
My housemate and good friend made a haggis last year.
She (nor I really) couldn't cook much other than hamburger helper and maybe this was just a bad example, but I threw it, pan and all out into the yard and took her to the K&W for dinner.
We had to air the house for HOURS to get the aroma of the Haggis out.
I forgot to tell you about the Burns Night supper we had last week, in honour of the Scottish bard, Robert Burns' birthday.
We had Cullen Skink, haggis, neeps (which someone told me you call "rutabaga" - is that right? The orange-fleshed root vegetable that you mash) and chappit tatties, followed by Trifle made with Drambuie.
It was very delicious.
I'd give it all a go, except maybe the neeps - which were once historically "unfit for eating" and used for crop rotation and animal feed.
Most of it has to be better than Boidin noir... though, were I ever to find it actually in casings, I might give it another try.
Cullen skink: a thick Scottish soup made of smoked Finnan haddie (haddock), potatoes and onions.
Haggis: a kind of savoury pudding containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours.
Neeps: either mashed turnips or "swedes", which is a relative of kohlrabi
Chappit tatties: potatoes mashed with butter and finely chopped onions (or chives); can be formed into patties and secondarily grilled
In layers: Sponge cake spread with raspberry jam, soaked in .25 pt sherry. Proper jelly, set with raspberries through it, and couple of tablespoon of Drambuie to make a Scot's trifle. Proper custard. Cream, with a drop of Drambuie whipped through it, piled high. Raspberries on top to decorate. Heart attack to finish.
Cullen skink: a thick Scottish soup made of smoked Finnan haddie (haddock), potatoes and onions.
Haggis: a kind of savoury pudding containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours.
Neeps: either mashed turnips or "swedes", which is a relative of kohrabi
Chappit tatties: potatoes mashed with butter and finely chopped onions (or chives); can be formed into patties and secondarily grilled
Cullen skink is not a million miles away from your smoked haddock chowder. Very tasty.
Haggis is just the most delicious sausage you'll ever taste - "Great chieftain o' the puddin-race!" - and NOBODY makes their own, HopefulNC! I'll bet yours did not have the ingredients that NG listed - they would have turned your stomach to make. But to eat...yum.
You buy a McSween's haggis from the supermarket!
We just make plain old mash potatoes. I didn't know that the traditional way is with onions - I must try that.
You're supposed to sip whisky throughout the meal, but we don't like it! Neither did we pipe in the haggis with bagpipes, or wear kilts.
Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy of a grace As lang's my arm.
The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o' need, While thro' your pores the dews distil Like amber bead.
His knife see rustic Labour dight, An' cut ye up wi' ready slight, Trenching your gushing entrails bright Like onie ditch; And then, O what a glorious sight, Warm-reekin, rich!
Then, horn for horn, they strech an' strive: Deil tak the hindmost! on they drive, Till a' their weel-swall'd kytes belyve, Are bent like drums; Then auld Guidman, maist like to rive, 'Bethankit!' hums.
Is there that owre his French ragout Or olio that wad staw a sow, Or fricassee wad mak her spew Wi' perfect sconner, Looks down wi' sneering, scornfu' view On sic a dinner?
Poor devil! see him owre his trash, As feckless as a wither'd rash, His spindle shank, a guid whip-lash, His nieve a nit; Thro' bluidy flood or field to dash, O how unfit!
But mark the Rustic, haggis-fed, The trembling earth resounds his tread. Clap in his walie nieve a blade, He'll make it whissle; An' legs, an' arms, an' heads will sned, Like taps o' thrissle.
Ye Pow'rs wha mak mankind your care, And dish them out their bill o 'fare, Auld Scotland wants nae skinking ware That jaups in luggies; But, if ye wish her gratefu' prayer, Gie her a Haggis!
Just so my colleagues here do not get the idea that we Northern folks only eat things that squirm, I post what I'm making for Super Bowl Sunday:
PAPA JOE�S 5-ALARM CHILI AND PAINT REMOVER Ingredients � 1.5 tablespoons red pepper flakes � 1 tablespoon ground black pepper � 1 tablespoon ground red pepper � 1 tablespoon chili powder � 1 tablespoon paprika � 1 tablespoon oregano � 1 tablespoon cumin � 2 pounds ground beef � 2 cloves garlic, minced � 1 tablespoon oil � 3 10.5 oz cans diced tomatoes with green chilies � 1 16 oz jar hot salsa � 1 cup chopped onion Directions 1. Mix dry spices together in large bowl. Add ground beef and garlic, mixing WELL, until beef has lost its red color. 2. Heat oil in large skillet (cast iron if available) over medium-high heat. Cook and stir meat mixture until fully browned; drain excess fat. Add tomatoes, salsa, and onions; mix thoroughly. 3. Transfer to slow cooker. Cover; cook on LOW 3 to 4 hours. 4. Serve over hot rice, preferably with fresh cornbread. Chef�s Notes 1. Steps 1 and 2 can be done in the evening, with transfer to cooker done in morning, and cooked all day. 2. LOW setting on cooker should just barely cause eventual bubbling of mixture. Cooker should be experimented with to determine specific setting. 3. Traditionally, I have prepared this in a 1.5 recipe portion, adjusting all spices, and using 4 cans of tomatoes, and 2 16oz jars of salsa.
Haggis is just the most delicious sausage you'll ever taste - "Great chieftain o' the puddin-race!" - and NOBODY makes their own, HopefulNC! I'll bet yours did not have the ingredients that NG listed - they would have turned your stomach to make. But to eat...yum.
I don't know what all was in it, I don't know where it came from. I do know there was something encased in a stomach, in a pan. My friend loved Scotland, wanted to move there, and tried to cook traditional scottish dishes. Seeing as we both could render Hamburger Helper inedible...
I miss my friend dearly, she was my only friend in our new area. She passed away very suddenly of a heart attack 8 months ago.
Haggis does not sound much worse than the following:
- Pig brains w/scrambled eggs - Pickled pig's feet - Pig's ear annnnnd the best (worst?) of the lot... - Chitlins (if you've smelled them cooking, eating them is impossible)
When my granddaddy killed hogs, he didn't waste a thing.
Although you guys might be more uncomfortable with mountain oysters. Traditionally from the bull, but I'd hazard a guess they probably ate the ones from the boars as well. No sense wasting meat...
Honestly, NG what strange customs you have over there.
It wasn't Mardi Gras, it was Pancake Day! the custom here is to use up luxury foods like dairy produce and flour (?), and the solution is to turn them into pancakes. In some villages the tradition of pancake tossing still survives, where wives run a race tossing pancakes as they go. I don't know what the prize is!
Anyway, you are supposed to have pancakes on Shrove Tuesday. You can have them for the starters, main course and pudding, if you like, with appropriate fillings. We just had ours for pudding, with caramelised apples and ice cream inside, and lemon juice sprinkled on top.
Honestly, NG what strange customs you have over there.
It wasn't Mardi Gras, it was Pancake Day! the custom here is to use up luxury foods like dairy produce and flour (?), and the solution is to turn them into pancakes. In some villages the tradition of pancake tossing still survives, where wives run a race tossing pancakes as they go. I don't know what the prize is!
Anyway, you are supposed to have pancakes on Shrove Tuesday. You can have them for the starters, main course and pudding, if you like, with appropriate fillings. We just had ours for pudding, with caramelised apples and ice cream inside, and lemon juice sprinkled on top.
Jambalaya is cajun-spiced, and in many cases (like mine) contains (are you ready for it, Tex?) OKRA!
Markos: Two points for you for adding Paczki to the discussion. Your favorite? Apricot? Prune jelly? Bride used to make them at home before our children moved out. Now making two dozen or so of those belly bombs with just us at home to consume them is...inadvisable!
It wasn't Mardi Gras, it was Pancake Day! the custom here is to use up luxury foods like dairy produce and flour (?), and the solution is to turn them into pancakes. In some villages the tradition of pancake tossing still survives, where wives run a race tossing pancakes as they go. I don't know what the prize is!
yes, yes.... Olney, England versus Liberal, Kansas...... They compete every year in the pancake race. Whoever has the best time, wins the race!
I know that we trace back to England on my mother's side... but you first have to go back through the Indians with the surname of Olney - Captain Nathan Hale Olney was the progenitor of this English name onto his children with an Indian woman he decided to shack up with at Fort Dalles.
Foods expected from this line;
Salmon in various preparations, deer, elk, fish egg stew, various roots... and huckleberries.
Or, my favorite; fried bread (even better with huckleberry jam). I really have to get off my duff and learn to make it myself, though it's not complicated.
At the rodeo and powwow on the res, they serve up fried bread smothered in taco fixings and call it an "Indian Taco."
Well, I live and learn! We have a sizeable Polish population here, and I have a good Polish friend, but I didn't know about this. It's the same principle as making pancakes before Lent, but it seems much bigger than even Pancake Day for you.
From Wikipedia:
In Poland, pączki are eaten especially on Fat Thursday (the last Thursday before Ash Wednesday). Many Polish Americans celebrate Pączki Day on Fat Tuesday (the day before Ash Wednesday). The traditional reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, because their consumption was forbidden by Catholic fasting practices during Lent. In the large Polish community of Chicago, and in other large cities across the Midwest, Pączki Day is celebrated annually by immigrants and locals alike. In Buffalo, Toledo, Cleveland, Detroit, Grand Rapids, Milwaukee, South Bend, and Windsor, Pączki Day is more commonly celebrated on Fat Tuesday instead of Fat Thursday. Chicago celebrates the festival on both Fat Thursday and Fat Tuesday, due to its sizable Polish population. Chicagoans also often eat pączki on Casimir Pulaski Day.
In Hamtramck, Michigan, an enclave of Detroit, there is an annual Pączki Day (Shrove Tuesday) Parade,[4] which has gained a devoted following. In the Metro Detroit area, it is so widespread throughout the region that many bakeries have line-ups for pączki on Pączki Day.[5] The Pączki Day celebrations in some areas are even larger than many celebrations for St. Patrick's Day.[citation needed] In some areas Pączki Day is celebrated with pączki-eating contests. The eating contest in Evanston, Illinois, started in 2010, and is held on the weekend before Fat Tuesday, while Hamtramck's contest is held on the holiday.
i used to give up mc donalds. this year ...affairs and lying and all the other crap maybe being angry, but i have to start that friday, if thats ok (dday tomorrow). but i think this year i will keep micky dees on my to do list. oh yes, wine, chocolate, nails, clothes, hair and all that girly stuff. i am plan a-ing myself.
my mom would say why dont you also just do somthing nice for others during lent.
Well, I live and learn! We have a sizeable Polish population here, and I have a good Polish friend, but I didn't know about this. It's the same principle as making pancakes before Lent, but it seems much bigger than even Pancake Day for you.
From Wikipedia:
In Poland, pączki are eaten especially on Fat Thursday (the last Thursday before Ash Wednesday). Many Polish Americans celebrate Pączki Day on Fat Tuesday (the day before Ash Wednesday). The traditional reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, because their consumption was forbidden by Catholic fasting practices during Lent. In the large Polish community of Chicago, and in other large cities across the Midwest, Pączki Day is celebrated annually by immigrants and locals alike. In Buffalo, Toledo, Cleveland, Detroit, Grand Rapids, Milwaukee, South Bend, and Windsor, Pączki Day is more commonly celebrated on Fat Tuesday instead of Fat Thursday. Chicago celebrates the festival on both Fat Thursday and Fat Tuesday, due to its sizable Polish population. Chicagoans also often eat pączki on Casimir Pulaski Day.
In Hamtramck, Michigan, an enclave of Detroit, there is an annual Pączki Day (Shrove Tuesday) Parade,[4] which has gained a devoted following. In the Metro Detroit area, it is so widespread throughout the region that many bakeries have line-ups for pączki on Pączki Day.[5] The Pączki Day celebrations in some areas are even larger than many celebrations for St. Patrick's Day.[citation needed] In some areas Pączki Day is celebrated with pączki-eating contests. The eating contest in Evanston, Illinois, started in 2010, and is held on the weekend before Fat Tuesday, while Hamtramck's contest is held on the holiday.
We learned about it from discovering Paczki in Wal-Mart two years ago. Never heard about it before that at all.
Prisca loves paczki as do the kids. Truth is to me they are "lousy donuts," so I abstain, but I enjoy making a big deal out of buying them.
Huckleberries......that brought back some wonderful childhood memories......picking them with my cousins, brothers and mom, making huckleberry pancakes, huckleberry syrup, and pies....yummy.
That also made me think of having scrapple too. Fun fun...now I am hungry for these!
The fruit of the various species of plant only called huckleberries is generally edible and tasty. The berries are small and round, 5-10 mm in diameter and look like blueberries. Berries range in color according to species from bright red, through dark purple, and into the blues. In taste the berries range from tart to sweet, with a flavor similar to that of a blueberry, especially in blue- and purple-colored varieties. However, many kinds of huckleberries have a noticeable, distinct taste different from blueberries, and some have noticeably larger seeds. Huckleberries are enjoyed by many animals, including bears, birds, and humans.
Fyi, from wikpedia as well
Scrapple, also known by the Pennsylvania Dutch name pon haus,[1][2] is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving.
Just so my colleagues here do not get the idea that we Northern folks only eat things that squirm, I post what I'm making for Super Bowl Sunday:
PAPA JOE�S 5-ALARM CHILI AND PAINT REMOVER Ingredients � 1.5 tablespoons red pepper flakes � 1 tablespoon ground black pepper � 1 tablespoon ground red pepper � 1 tablespoon chili powder � 1 tablespoon paprika � 1 tablespoon oregano � 1 tablespoon cumin � 2 pounds ground beef � 2 cloves garlic, minced � 1 tablespoon oil � 3 10.5 oz cans diced tomatoes with green chilies � 1 16 oz jar hot salsa � 1 cup chopped onion Directions 1. Mix dry spices together in large bowl. Add ground beef and garlic, mixing WELL, until beef has lost its red color. 2. Heat oil in large skillet (cast iron if available) over medium-high heat. Cook and stir meat mixture until fully browned; drain excess fat. Add tomatoes, salsa, and onions; mix thoroughly. 3. Transfer to slow cooker. Cover; cook on LOW 3 to 4 hours. 4. Serve over hot rice, preferably with fresh cornbread. Chef�s Notes 1. Steps 1 and 2 can be done in the evening, with transfer to cooker done in morning, and cooked all day. 2. LOW setting on cooker should just barely cause eventual bubbling of mixture. Cooker should be experimented with to determine specific setting. 3. Traditionally, I have prepared this in a 1.5 recipe portion, adjusting all spices, and using 4 cans of tomatoes, and 2 16oz jars of salsa.
Go Giants!
Looking sounds good....i sure will must be try this at home...i also found one this type of nice recipe from weekly magazine.I sure will must be next time post here.....Thanks for sharing this....
Sugar ..... your making me drool ... I want to fire up my BBQ now. GAH! I wish it was warmer out! The weather here keeps threatening to snow ... and thats not normal of March.
*dreams of a few beers .. and a few nice home made BBQ burgers sitting in a lawn chair next to the BBQ and chatting up friends*
The weather here keeps threatening to snow ... and thats not normal of March.
It is in the UK! We get all 4 seasons in one day, quite often! For that reason, we don't rely on the BBQ. We just put everything under the grill and eat it in the kitchen...wearing raincoats and weliington boots.
Well .. send some this way please! I am tired of my region living up to its name. "the lower rainland"
I mean lower mainland (British columbia, canada that is) :P
The snow comes but only long enough to drive our auto insurance rates up as people never prepare for the snow when it hits... then its gone and melts and turns to ice. Rinse repeat.
I don't know how you people can eat hamburger. Do you know where that comes from???
YEah .. I dont eat beef as much as i used to .. i prefer sushi. I have really cut down on my meat since i watched that show Food Inc. Cut down carbs and pretty much eliminated refined sugars too .. lost 20 lbs since DEC! *flexes*
...delicious home-made burgers and home-made chips.
"Oooooh, you cruel woman", moaned the Roman Catholic, recovering cardiac patient, on a Friday in Lent!
Tomorrow is Saturday, so hang on until then and make you own with good quality lean meat - or have you given up red meat following the heart business?
A good Friday/post cardiac alternative is fish cakes, made with smoked fish fillets, mashed potato (don't use a lot - it drowns out the fish) a little cayenne pepper, parsley and other seasonings, egg to bind, rolled in breadcrumbs. Yum.
I've given up chocolate for lent, so I appreciate your pain, NG!
First of all, tomorrow's holiday meal is already bespoken - corned beef, braised cabbage, boiled potatoes and carrots....with a Guinness or two! Cholesterol be damned - It's St. Patrick's Day!
On the other, hamburger is okay in limited quantities, but would never again be teamed with your "chips". All the malt vinegar in creation would not convince my bride to set that before me!
On another thread, HHH mentioned this one, which leads to tonight's dinner, prepared by my bride and served with a Sauvignon Blanc. It was superb!
BLACK AND TAN TILAPIA WITH ANCHOVY-LEMON BUTTER
Ingredients 5 TBS olive oil 1/4 cup chopped anchovy fillets 1/4 cup fresh lemon juice 4 TBS unsalted butter 1 TBS fresh chopped cilantro Pinch of black pepper 4 6-oz tilapia fillets 2 TBS Chesapeake Spice Blend (below) 2 TBS finely grated lemon zest
Directions In a small skillet heat 1 TBS olive oil over medium heat. When hot, add ancovies and cook until anchovies break apart Add lemon juice and cook until juice reduces slightly (3 or 4 mins) Add butter, cilantro, pepper, remove from heat until butter melts. Set aside, covered. Pre heat grill or cast-iron pan over medium-high heat. Rub fish (both sides) with remaining oil. Sprinkle evenly with spice blend and lemon zest. Grill 2� to 3 minutes per side. Serve with anchovy butter spooned over each fillet.
Chesapeake Spice Blend
Ingredients 1 TBS Old Bay seasoning 1 TBS salt 1 tsp freshly ground pepper 1 tsp cayenne pepper 1 tsp dried thyme 1 tsp onion powder 1/2 tsp paprika
I love anchovies. I had a problem with only needing a fillet or two for whatever I was making, and then I discovered anchovy paste in a tube. How awesome!
along with roast beef and horseradish sammies, and BLTs. Some sides of jalapeno hummus and pita crisps, and pretzels with blue cheese dip. For the pretzels, I blend a package of cream cheese and a package of blue crumbles with enough milk to make it creamy and it is the bomb!
Yeah, my cooking is like 'no cooking' right now. I complete my finals on Wednesday, and then we're getting a grill for the boat. I smell a lot of balsamic chicken in the future. A great marinade for both chicken and corn on the grill is:
I cannot seem to kick this stupid headcold (1.5 weeks) and it has been rainy so far this week, so I have made some yummy, yummy stuff.
Mon: Buffalo Chicken Soup. This was soooooooo good Tues: Pork Tenderloin with a shallot balsamic reduction sauce. This was INSANELY delicious. Today: Honey sesame chicken over quinoa (chx in crockpot now).
I have a major weakness for buffalo chicken. Am actually planning to make buffalo chicken dip for a get-together this weekend (it's to die for...althought there must be a zillion calories in it!)
Hmm .. never had buffalo chicken. HOwever tonight my BEAUTIFUL and amzing wife and I have no kids overnight so we are starting the evening off right with some of the BEST sushi to be had in Vancouver. I am soooo stoked for some sushi.
Spicy Chopped scallop rolls ...
Delicious Roll...
Rapture Roll ..
BC rolls ..
DYnamite Rolls...
*drools*
California rolls with their house spicy sauce (not very spicy more tangy but after a few you gotta drink your beer lol)
Try getting some Oil of oregano. Its a natural infection fighting anti bacterial and anti fungal solution. As soon as any one in my household starts to feel sick we take oil of oregano (get it at a health foods store).
Put 5 drops under your tongue once a day for about 2 - 5 days, you should notice a signifigant difference in your cold symptoms within 24- 48 hours.(do NOT put the drops ON your tongue you will regret it) HOld it under your tongue as long as you can (usually til your saliva glad fills your mouth and makes the oil of oregano come up close to touching top of tongue) and then wash it down with a glass of water.
Quote
What is Oil of Oregano? Oil of Oregano
Numerous university studies have shown that Oil of Oregano is a highly potent purifier that provides many benefits for human health. It is a natural substance that is extracted from wild oregano plants, and two key compounds found in it are carvacrol and thymol. Studies have shown that both of these compounds have significant effects on harmful micro-organisms that cause many illnesses in humans.
It is important not to confuse Oil of Oregano with common oregano that is used as a spice for cooking. Common oregano is typically Origanum Marjoram, while Oil of Oregano is derived from Origanum Vulgare.
Uses of Oil of Oregano
Skin Infections Oil of Oregano can be applied directly onto the skin to treat itches, skin infections, and irritated gums, but only if it has been diluted. Always follow the instructions on your particular bottle before applying topically onto the skin, since highly concentrated oils may first need to be mixed with Olive Oil or Coconut Oil before application (usually one teaspoon of Olive Oil or Coconut Oil per one drop of Oil of Oregano).
Digestive Problems The high concentrations of thymol and carvacrol in Oil of Oregano have been shown to calm upset stomachs and aid digestion. Therefore, a quick home remedy for mild indigestion is to drink a glass of milk or juice that is mixed with 2 or 3 drops of the oil.
Sinus Congestion Oil of Oregano is a wonderful natural remedy for sinus congestion. A common solution is to add 3 drops of the oil into a glass of juice and drink this mixture daily for 3 to 5 days.
Colds and Sore Throats Oil of Oregano is an excellent early defense mechanism when you feel a cold or sore throat coming on. Simply take 3 drops of the oil once per day (you can mix it into a glass of orange juice) and you should notice results within a few hours. Repeat this once per day for up to 5 days until the symptoms are gone.
What are the crispy things that you are making a "honking platter" of? Some kind of potato? Would you mind please posting the recipe? They look delicious.
I can't quite come to term with the biscuits with butter at a meal. Biscuits are sweet, and you are supposed to have them at 4 o'clock with a cup of tea!
Those "crispy things" are proof that God loves us and wants us to be happy, also known as fried green tomatoes. Now, don't recoil in horror if you've never tried them!
3-4 green tomatoes (not too hard or with white spots. Mid-to-late growing season yields the best ones.)
Slice the tomatoes about 1/4" thick. Shake in a bag of white flour (about a cup of flour, maybe a bit more if the tomatoes are large) until coated. Place in a skillet of about 1/4" deep heated canola oil. Sprinkle a pinch of sugar on one side of the tomatoes. Lightly salt the tomatoes. Fry, flip, fry until crispy golden brown. Drain on paper towels and let cool. Eat til you ache.
Now, some will suggest using corn meal instead of flour, or coating the tomatoes with egg before flouring. Maybe so, but I think that's gilding the lily and just slap those puppies straight into a bag of white flour sans egg.
Sweet biscuits? You funny Brit - maybe you're referring to muffins? We have those in the morning with milk or coffee.
Desert is a fresh bowl of fruit salad, peaches, oranges, grapes, berries, apples, and anything else that floats your boat.
Another yummy item, low country boil (aka frogmore stew): smoked sausage, shrimp, crab, red potato, corn on cob, old bay seasoning, water. Pretty much boil and serve.
I hate to t/j this, Sugar, but when the heck are you Brits going to give the boot to that silly old woman and her parasitic off-spring? We've got people over here like them, but we call them welfare recipients!
Well, Saccharum officinarum, as what might pass for a prototypical USA'an (arrogant, abrasive, and uncouth - check!), let me opine, my good friend, that what is consumed on Independence Day is of less homogeneity than the methord by which it is prepared. Absent any overriding impediments (tornados, thunderstorms, plagues of locusts), the day's main meal must be cooked on an open flame, out of doors, with the use of either the gas- or charcoal-fired barbecue grill.
So across North America, south of the 49th parallel, there will be chicken, burgers, frankfurters, steaks, chops, ribs, etc, browning deliciously, accompanied by whatever vegetables can be similarly grilled, and salads of enormous variety. Accompanying this feast of Dionysian scale would be the fermented beverage of choice for adults, and carbonated drinks for the minors. Desserts would tend to focus on the iced varieties of creams and fruit juices.
The evening's festivities might include observation of fireworks, or in the NG household, the traditional viewing of the musical 1776. (Best character? John Adams in his impersonation of NeverGuessed!)
In your honor, my good friend, I will ignite a firecracker!
Tonight we are having prosciutto wrapped shrimp in marsala glaze, blanched asparagus spears with lemon-tarragon dip and turkey muffeletta, on the boat while watching fireworks over the lake in the kitchen because of a surprise thunderstorm that's still raging. Tomorrow will be NY strips, grilled corn, and roasted potatoes at home. May or may not go see more fireworks.
NG, thank you for posting the clip. I had no idea such things are part of your celebrations! I was thinking how delicious the BBQ menu sounded, but I can't say I fancy trying Joey's diet!
How do you spend the day? Is it one long BBQ event, with friends and family dropping in? Is it as big as Thanksgiving, would you say? I hope everyone enjoyed it.
Please take pity on us. We have had so much rain since April that BBQs are becoming extinct in the UK. Soon kids will have to read about them in books to know what they once were.
NG, thank you for posting the clip. I had no idea such things are part of your celebrations! I was thinking how delicious the BBQ menu sounded, but I can't say I fancy trying Joey's diet!
How do you spend the day? Is it one long BBQ event, with friends and family dropping in? Is it as big as Thanksgiving, would you say? I hope everyone enjoyed it.
Interesting question. I think the answer would have to be that July 4th is more "public" a celebration than Thanksgiving. Except for the Macy's Parade in NYC, there is not the plethora of public gatherings that Independence Day engenders. (Info: here.)
But there may yet be a few unreconstructed Mississippians who refuse to participate, as 04 July also represents the day in 1863 that Confederate Gen Joseph Pemberton surrendered Vicksburg (and its defenders) to Gen. U.S. Grant during our Civil War. For years (like until the late 20th century) there were no celebrations permitted in that state. There is no accounting for what some people consider to be important, I guess!
Of course, in that vein, in Ol' Blighty, you economically combine our July 4th fireworks with our Thanksgiving, and celebrate on 05 November the name of a traitor , right?
At Thanksgiving, the "seasonal" aisle at Wal-Mart is full of Christmas treats. At Independence Day, that aisle is full of charcoal, ketchup/mustard/relish three packs, and other goodies for cookouts. (In Texas, barbecue is a meat, not a cookout or grilling event. The proper term is "cookout," not "barbecue," unless there is actual barbecue consumed.)
At Thanksgiving, families put on their own celebration. At Independence Day, city governments or volunteer groups usually put on celebrations for the whole community. We usually spend the day with family and then show up at a city event for fireworks. Other people may spend the whole day at the city event.
I'm having chorizo and chickpea stew tonight with sticky rice. The leftover stew freezes great.
Originally Posted by SugarCane
Please take pity on us. We have had so much rain since April that BBQs are becoming extinct in the UK. Soon kids will have to read about them in books to know what they once were.
One of my favourite columnists wrote the other day that she has an eight year old son who has never seen a honest-to-goodness full on summer! I thought she was joking at first, but after counting on my hands I think she's right.
I may try to do a 'British' BBQ at some point. Coats on, blue legs, smiling bravely through the wind before we all run for cover when the rain breaks.
Originally Posted by NeverGuessed
course, in that vein, in Ol' Blighty, you economically combine our July 4th fireworks with our Thanksgiving, and celebrate on 05 November the name of a traitor , right?
Ah yes, Bonfire Night is amazing! And we always come up with the perfect weather conditions - freezing cold! Just right for a huge bonfire party, fireworks, baked potatoes and bangers right off the fire.
I used to love making Guys to go on the bonfire, too. Kids dont make them realistic enough now. Burning an effigy of Guy Fawkes on a bonfire is quite a strange tradition though, now I think on it.
Please take pity on us. We have had so much rain since April that BBQs are becoming extinct in the UK. Soon kids will have to read about them in books to know what they once were.
Books? What are those? Is that like a dead tree version of Google? Are they like the Internet?
Please take pity on us. We have had so much rain since April that BBQs are becoming extinct in the UK. Soon kids will have to read about them in books to know what they once were.
Books? What are those? Is that like a dead tree version of Google? Are they like the Internet?
Please take pity on us. We have had so much rain since April that BBQs are becoming extinct in the UK. Soon kids will have to read about them in books to know what they once were.
Books? What are those? Is that like a dead tree version of Google? Are they like the Internet?
That's what our kids might think.
That's what I think now!
Or will, as soon as a certain Dr. Willard Harley gets all his books out on Kindle...
Please take pity on us. We have had so much rain since April that BBQs are becoming extinct in the UK. Soon kids will have to read about them in books to know what they once were.
Books? What are those? Is that like a dead tree version of Google? Are they like the Internet?
That's what our kids might think.
That's what I think now!
Or will, as soon as a certain Dr. Willard Harley gets all his books out on Kindle...
I know, right! I look all the time.
BTW off topic did you hear Dr. Willard Harley say he doesn't like his name first or middle? Because Joyce was teasing the caller that if her twins end up being a boy and girl they could name them Bill and Joyce.
BTW off topic did you hear Dr. Willard Harley say he doesn't like his name first or middle? Because Joyce was teasing the caller that if her twins end up being a boy and girl they could name them Bill and Joyce.
And Joyce mentioned that when she was a teenager she wanted her name to be "Cookie!"
Yes, I heard that one! I thought it was interesting how Joyce has such strong feelings and well-developed thoughts about people being allowed to change their name when they come of age. It sounds like something she and Dr. W.F. Harley have discussed a lot!
BTW off topic did you hear Dr. Willard Harley say he doesn't like his name first or middle? Because Joyce was teasing the caller that if her twins end up being a boy and girl they could name them Bill and Joyce.
And Joyce mentioned that when she was a teenager she wanted her name to be "Cookie!"
BTW off topic did you hear Dr. Willard Harley say he doesn't like his name first or middle? Because Joyce was teasing the caller that if her twins end up being a boy and girl they could name them Bill and Joyce.
And Joyce mentioned that when she was a teenager she wanted her name to be "Cookie!"
Yes, I heard that one! I thought it was interesting how Joyce has such strong feelings and well-developed thoughts about people being allowed to change their name when they come of age. It sounds like something she and Dr. W.F. Harley have discussed a lot!
I know!! He doesn't like his first or middle name!!
Also their conflict of the day?? How to feed the birds!!!
Oh Melody, where do you find the sugar free cheese cake? I have looked and looked, with no luck. I can make one myself of course, but would love to know where I could purchase one ready made....for emergency use! hahaha
Oh Melody, where do you find the sugar free cheese cake? I have looked and looked, with no luck. I can make one myself of course, but would love to know where I could purchase one ready made....for emergency use! hahaha
tismeagain, I make my own but you can buy them at Cheesecake Factory. Their cheesecakes are pretty pricey, though!
London Broil (shoulder steak), french-fried potatoes, and a garden salad, served with a pleasant Umbrian Sangiovese. Dessert will be a special chocolate-topped cherry-cream brownie.
London Broil (shoulder steak), french-fried potatoes, and a garden salad, served with a pleasant Umbrian Sangiovese. Dessert will be a special chocolate-topped cherry-cream brownie.
It's LABOR Day, you silly foreigner!! And we have BBQs on Labor Day!
We are having rilled RIB EYES, devilled eggs and green beans with bacon. And sugar free cheesecake for dessert!
It's time you started spelling it properly!
I'll have what you're having - tomorrow.
My bone-idle 16 year-old son likes French onion soup, and so having run out of summer over here (I thought), I decided to make that tonight. It turned out to be 75 degrees or something today - the hottest day for weeks - and I'm stuck simmering soup to which I must add croutons and melted cheese. According to my recipe, you're meant to burn your tongue as you eat it boiling hot.
Lol, 75 degrees is hot? I'm in balimer MD and that is what I have the A/C set to. And londoners never hearing about London broil, that's no surprise
In the Hilton when I was young it used to be made from a flank peice of meat, as well in the Jewish camps I worked at as a kid, where I developedan instant love for it
Then sometime in the 90s saw it packaged in the store, with God knows what part of the animal it came from, and I had to design my own way of preparing it, to even make it come close
Maybe that's why blood pudding allways turned my stomach too, got any recipes?
Pierce and marinate in a mix of soy sauce, olive oil, and garlic powder for 6 - 8 hours, broil over medium heat for 6 - 10 minutes per side(dependent on thickness), slice on the bias, and serve with sauted mushroom and onions..
Any leftovers make great sandwiches the next day on kaiser rolls with the mushrooms and onions (all warmed in microwave) and a good dark stout.
It's LABOR Day, you silly foreigner!! And we have BBQs on Labor Day!
We are having rilled RIB EYES, devilled eggs and green beans with bacon. And sugar free cheesecake for dessert!
Just for something different.......add a dollop of Boursin cheese or any type of garlicky or herbed flavored cheese (like for crackers) on top of the steak once it has finished grilling.
Pierce and marinate in a mix of soy sauce, olive oil, and garlic powder for 6 - 8 hours, broil over medium heat for 6 - 10 minutes per side(dependent on thickness), slice on the bias, and serve with sauted mushroom and onions..
Any leftovers make great sandwiches the next day on kaiser rolls with the mushrooms and onions (all warmed in microwave) and a good dark stout.
Just for something different.......add a dollop of Boursin cheese or any type of garlicky or herbed flavored cheese (like for crackers) on top of the steak once it has finished grilling.
That sounds wonderful. Our favorite restaurant puts butter and blue cheese on top of their steaks and it is wonderful. thanks for the suggestion!
I use London Broil for homemade beef jerky. What do you do with it, NG and CP?
Well Mel , there is some confusion of what London broil is. To me it's a specific cut of meat, marinated a specific way, and then broiled ussually leaving the center pink and hot, like a black and blue cut of meat
But that's just my version taken from the steak house when the Hilton was under George Page back in the 70s. It seems that the supermarkets sell other cuts of meat besides the flank steaks we used to use and call it London Broil, leaving the ingredients in the marinade to deliver the flavor. Of course Broiling it quickly can add to this also
I don't remember exactly all the ingredients it's been years since I made even the supermarket version, but hear is what I do as I can remember
Using flank steaks no more than an inch thick, I marinated them in oil and a meat tenderizer overnight, adding crushed garlic and making sure the tenderizer was salty, or added some salt When it became time to cook, I put meat on the rack, sprinkled some of the marinade on it, and some lemon juice also, of course there was garlic included Cooked under hot broiler and flipped three times relatively quickly, until center was pink and hot and inside was blood red and juicy, keeping the meat covered with seasoning as mu ch as possible
Now that's all I remember so please don't hold me to it as a scientific explanation of London Broil
Makes me wonder where the name came from, but it never lasted till the next day at my house lol
Oh quesadillas are brill, SugarCane. And so easy and quick. Just pop a tortilla in a hot pan, sprinkle cheese over it, add some other fillings like chorizo, spicy chicken tomatoes, veggies, put another tortilla on top then flip it over. Then cut into wedges. I use corn tortillas, less calories!
Not complete without sprinkling of oregano imo.
The government are actually pushing some quesadilla recipes on its LoveFoodHateWaste website because its a good way to use up veggies.
My very well travelled friend had never heard of them either, spread the word!
Peach salsa is great, but even better is Mango salsa.
I have no idea what dinner will be tonight. I'm farm sitting and my friend's fridge is nicely stocked. With beer. I'm sure there's some food in the freezer.
[ Using flank steaks no more than an inch thick, I marinated them in oil and a meat tenderizer overnight, adding crushed garlic and making sure the tenderizer was salty, or added some salt When it became time to cook, I put meat on the rack, sprinkled some of the marinade on it, and some lemon juice also, of course there was garlic included Cooked under hot broiler and flipped three times relatively quickly, until center was pink and hot and inside was blood red and juicy, keeping the meat covered with seasoning as mu ch as possible
That sounds wonderful, CP! I just love flank steak. It is so versatile and so good when it is tender. I have marinated it in lime juice and seasonings before it is so easy to grill after that. I will try your suggestion.
Another favorite of mine, take a fish steak (such as tuna, halibut, or swordfish) place in some aluminum foil, top with butter and some fruit salsa. Totally seal up and cook either on the grill or in the oven. Fyi, watermelon salsa becomes too liquidy when cooked.
No, no, no! There you go with that European archipelago "English" again. What creates those fights is the saucy little cutie that wifey saw her hubby staring at - you know, a "tart"-illa !
And fyi.....i still cannot order anything from the deli department ........and it appears the whole grocery store will soon be off limits for one reason or another.......sigh
Dinner was asian chicken tenders, good greek olives, fresh mozzarella, cherry tomatoes, and sweet peppers in marinade, and Balsamic tortelli stuffed with feta and olives.
Dinner was asian chicken tenders, good greek olives, fresh mozzarella, cherry tomatoes, and sweet peppers in marinade, and Balsamic tortelli stuffed with feta and olives.
Courtesy of Ingle's Deli Department.
And yet again.....more deli reminders...........they must have been out of salami?
Dinner was asian chicken tenders, good greek olives, fresh mozzarella, cherry tomatoes, and sweet peppers in marinade, and Balsamic tortelli stuffed with feta and olives.
Courtesy of Ingle's Deli Department.
And yet again.....more deli reminders...........they must have been out of salami?
They were tonight, I brought home some Pastrami for tomorrows lunch.
Was gonna ride you about the need for meat in your diet but then I remembered you do Atkins Lol the spellcheck in my iPhone capitalized it too
But you guys get lobsters out of the ocean down there too huh Mel?
Personally never thought much of them, or most fish. After they douse it with butter and garlic, anything can taste good. But up here or should I say there, nothing like a fresh lobster from Maine, and down in balimore, crabs with old bay.
I'm a hard core steak guy when I let that demon out
Almost forgot, drink the juice from the canned vegetables that where are the vitamins went
There are so many vitamins and nutrients in meat that I try to get in 2-3 servings a day along with plenty of eggs. (especially beef because of the CLA)Eating healthy is not just exclusive to Atkins.
I am not sure where we get lobster but I am sure it doesn't cme out of the gulf. Wish it did!
She should do this! She'll get a good education and she will love our beautiful country once she gets used to being rained on all the time, and our chickens taste wonderful even if they don't have tenders!
She should do this! She'll get a good education and she will love our beautiful country once she gets used to being rained on all the time, and our chickens taste wonderful even if they don't have tenders!
Haha.
She's very serious about it. She's already taking college classes and saving money. I totally support her.
Our rain makes wonderful green fields which makes some of the tastiest lamb and great dairy products too!!! We invented Cheddar after all.
Its alright if you bring a big umbrella.
This isnt dinner, its afternoon tea, but right now I'm in a tea shop having a big pot of tea, a warm scone, strawberry jam and Cornish clotted cream. Nowhere else can you get Cornish cream!
The US is much cheaper but our northern towns will be far cheaper than the south or London. I'm making a pitch for our wonderful northern cities of Liverpool, Manchester, York, Leeds and Newcastle (although Newcie is a party town that would unnerve me if I had a daughter!)
I'm sure SC will disagree with0 me though and say there's nowhere like London. It is pretty special to be fair.
When you say "school", do you mean university? Why does she choose the UK over the USA?
She will find some things more expensive. Petrol is very much cheaper in the USA, as is eating out and staying in budget hotels. (These things mattered to us when we drove coast-to-coast on our first holiday there!)
Paying rent in the major cities is expensive too, but if she lives in university accommodation, or rents somewhere outside of the major cities, and becomes a demon at picking up supermarket bargains and fruit and vegetables from market stalls, she'll be fine. We get a fair bit of free culture over here, with national museums and galleries being free, and she'll be able to get cheap flight to places all over Europe, like Rome or Barcelona for �50 return (if bought early with a cheap airline). She can fly up to Scotland in August and get free entertainment on the streets of Edinburgh while the biggest arts festival in the world is on, and she can go back for the free Hogmanay (New Years Eve) celebrations.
Our rain makes wonderful green fields which makes some of the tastiest lamb and great dairy products too!!! We invented Cheddar after all.
Its alright if you bring a big umbrella.
This isnt dinner, its afternoon tea, but right now I'm in a tea shop having a big pot of tea, a warm scone, strawberry jam and Cornish clotted cream. Nowhere else can you get Cornish cream!
The US is much cheaper but our northern towns will be far cheaper than the south or London. I'm making a pitch for our wonderful northern cities of Liverpool, Manchester, York, Leeds and Newcastle (although Newcie is a party town that would unnerve me if I had a daughter!)
I'm sure SC will disagree with0 me though and say there's nowhere like London. It is pretty special to be fair.
Of those cities, I know only York fairly well. It's a wonderful Viking city Brainy, with lots of Georgian architecture and a fabulous railway museum.
I've stayed in to Leeds, which I enjoyed very much, and in other towns in Yorkshire (elegant Harrogate, industrial Sheffield...) Yorkshire is called "God's country" for very good reasons! It contains the most breathtaking countryside.
Yes, Cheddar should come from Cheddar (Somerset) and Cornish cream is heavenly. Their pasties are good, too! (Actually, we have a thing or two to teach Americans about cheese. I don't know what they think they're passing off on us with that "Jack" stuff, but it ain't cheese...) Real whisky comes from Scotland and fish should come out of the North Sea, not the Gulf of Mexico!
When you say "school", do you mean university? Why does she choose the UK over the USA?
She will find some things more expensive. Petrol is very much cheaper in the USA, as is eating out and staying in budget hotels. (These things mattered to us when we drove coast-to-coast on our first holiday there!)
Paying rent in the major cities is expensive too, but if she lives in university accommodation, or rents somewhere outside of the major cities, and becomes a demon at picking up supermarket bargains and fruit and vegetables from market stalls, she'll be fine. We get a fair bit of free culture over here, with national museums and galleries being free, and she'll be able to get cheap flight to places all over Europe, like Rome or Barcelona for �50 return (if bought early with a cheap airline). She can fly up to Scotland in August and get free entertainment on the streets of Edinburgh while the biggest arts festival in the world is on, and she can go back for the free Hogmanay (New Years Eve) celebrations.
Tell her to come. She'll love it.
Yes University. She's been researching yo join the air force to go there and/or straight to University. She's an adventurer. We've moved from the West coast to East coast back to West Coast here in the US that she's been flying across the country by herself since she was 7.
Well her stepdad (whom she considers her dad) is always telling her the wonderful stories of when he was stationed in Scotland. He would go to London where he loved.
So she's been researching. We want to make a trip there soon. She's also looking into the Foreign exchange student program s they have here. She's very serious about it, so we will see.
My H and I are having very serious talks with her about the university life for a young lady.
Yes University. She's been researching yo join the air force to go there and/or straight to University. She's an adventurer. We've moved from the West coast to East coast back to West Coast here in the US that she's been flying across the country by herself since she was 7.
She's been what? Piloting her own plane and everything?
Yes University. She's been researching yo join the air force to go there and/or straight to University. She's an adventurer. We've moved from the West coast to East coast back to West Coast here in the US that she's been flying across the country by herself since she was 7.
She's been what? Piloting her own plane and everything?
That's funny how that came out. Oops.
1) Has been flying on planes(commercial) by herself since 7 (escorted by the airline) 2) has been researching joining the air force 3) researching universities in the UK for some time now 4) researching a foreign exchange program 5) taking college level classes now and saving money
tenderloin (n) :a strip of tender meat consisting of a large internal muscle of the loin on each side of the vertebral column
Holy God! Your chickens have tenderloins??? I know Texas prides itself on its oversized characteristics, but enough already!
(I'm afraid to admit this...) I love McD's chicken nuggets. I love cheap, shaped chicken nuggets. But, I will eat real chicken, cooked off the bone in a pinch.
I don't know what we're going to have. There's left over Pizza in the fridge from last night, but it's Friday, so we'll probably get Mexican. And margaritas!
Ingredients 6 slices thick-cut bacon, cut into 1/2-inch pieces 1 large onion, chopped 3 cloves garlic, minced Pinch of red pepper flakes 1 tsp salt 3 Tbls tomato paste 12 oz mixed mushrooms, sliced 12 oz fettuccine 2 Tbls unsalted butter 2 Tbls chopped fresh parsley 2 Tbls chopped fresh tarragon
Directions 1) Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over med-hi heat, stirring occasionally about five minutes. Add onion, garlic, red pepper, salt, and cook, stirring occasionally, another five minutes. Add tomato paste and cook, stirring, another three minutes. Add the mushrooms and cook until tender, another three minutes.
2) Add the pasta to the boiling water and cook until al dente, roughly 8 minutes. Draw one cup of pasta water, and add to skillet; stir and bring to simmer over medium heat.
3) Reserve yet another 1/4 cup of pasta water, drain pasta, and add to the skillet with butter and herbs. Cook, tossing, one-to-two minutes until pasta absorbs some of the sauce. (Add reserved water if necessary to loosen.) Serve with grated cheese and crusty bread.
No problem.......no okra, no lima beans, no sardines, no swiss cheese..........and put it this way.....salt goes bad in my house........garlic on the other hand, well that is another story. Love garlic.
"They're great," said NG, smacking his lips, "Double fudge brownies, butterscotch chips!" Wanting them once again, Said he, "I must refrain. I eat them, they go right to my hips!"
ETA: Tonight was T-bone steaks, mushroom risotto, dilled carrots, with a cream-cheese-frosted carrot cake for dessert
I think the poke was about Sexually Fullfilling dressing...I'm gonna have to ponder that one...
I thought ML was alluding to sugar free and NG's innuendo was as you described,I just combined the two. NG was funny mine was reaching...not to give up too easily though; in my best Beavis and [censored] "you said poke"...
Honey, if you're drinking raw eggs you're going to die of food poisoning long before the diabetes takes you!
You're a brave woman!
I doubt it, there is very little chance of getting salmonella eating raw eggs. The risk is about 1 in 20,000 - 30,000, while the risk of dying in an accidental drowning is 1 in 1,000 and 1 in 6500 chance of dying from a slip and fall. I have been doing it since I was 14 so 40 years so far, so good.
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Salmonella Risk of Raw Eggs May Be Lower Than Originally Thought
In the late 1990s, the U.S. government reported that as many as 20% of all U.S. chickens were contaminated with salmonella. However, by 2005, that had dropped to 16%.
A 2002 study by U.S. Department of Agriculture found that the risk of egg-borne salmonella was less than previously thought. The USDA study found that of the 69 billion eggs produced each year in the U.S., only 2.3 million are contaminated with salmonella. That�s 1 in every 30,000 eggs. Even then, the salmonella may have not even penetrated the shell, so smart handling and additional washing of the egg can decrease that risk.
Children, the elderly and immuno-compromised should probably avoid raw eggs entirely. If you are a healthy adult, you have to make your own decisions about the occasional consumption of raw eggs in dishes or dressings. While the odds of contracting salmonella from eggs is fairly slim � 1 in 30,000 � there are risks, so be aware of them. Health experts advise people to store eggs in the refrigerator, use them within two weeks, cook them thoroughly, and not eat them raw.
If you are eating raw eggs daily because you think they are somehow more healthy than cooked ones, eat at your own risk, but realize there�s really no reason for it. Eat �em scrambled and you�ll do just as well. And if you�ve ever tried to down a glass of raw eggs, you�ll now they taste better cooked, anyway.
Just learned how to make homemade pico de whatever and it is delicious!! I used it to make some guacamole with the fresh avocadoes we bought at Sam's this weekend.
I doubt it, there is very little chance of getting salmonella eating raw eggs. The risk is about 1 in 20,000 - 30,000, while the risk of dying in an accidental drowning is 1 in 1,000 and 1 in 6500 chance of dying from a slip and fall. I have been doing it since I was 14 so 40 years so far, so good.
I fall into Immunocompromised. I'll stick to well cooked.
We had six tapas and a jug of sangria at a Portuguese restaurant, for �17 (about $27) with an Amazon voucher.
We had calamari, chicken wings with black pepper seasoning, Portuguese chorizo, sardine pate and seafood pate with bread, a bowl of fries and giant prawns (you have some funny name for these) in a buttery sauce. It was all too delicious.
We are at home now and there is a chocolate tarte waiting for my husband to break into. I will refrain from eating that!
OK its not a 15 min meal that's for sure! A weekend one no doubt.
Get a whole chicken/or 3lb chicken pieces (with bones) 2 whole carrots topped and tailed 2 whole celery stalks A whole leek 2 onions peeled and quarted Springs of Parsley, rosemary and bay leaves Generous seasoning
Put the lot in a big, covered stew pot, bring to boil and simmer on a low heat for three hours. Skim any foam that comes to top.Chicken should be falling apart. Discard the vegetables and remove the chicken, leaving the stock in the pan. When chicken has cooled, slice into bite size pieces, throw away skin etc but keep some larger bones for the pot bundled up or in muslin for removal later.
Put chicken back in pot and add: 2 chopped carrots 1 chopped turnip/parsip A potato A chopped leek A chopped celery stalk 1/2 cup pearl barley A teaspoon each of dried oregano and thyme
Bring back to the boil, simmer for at least another hour - the longer the better. (Second day stew is better)
For the dumplings, use 200g self raising flour, 100g shredded suet (NOT vegetable suet), approx 10 tablespoons cold water (enough to make a firm dough) 2-3 tablespoons chopped parsley.
Mix with hands into a dough and divide into 16. Use floured hands to carefully shape into balls. A floured surface helps too. Drop into bubbling stew and ensure lid is on tight so dumplings cook in the steam. Should take half an hour for them to be ready, they should have fluffed up in size and a skewer should come out of a dumpling cleanly when they are ready.
Lard is readily available and might make a great substitute!
It would make a dumpling, but it wouldn't taste the same. My grandmother and her sisters used lard to make everything. But for pastry and dumplings it had to be suet.
What we do is get a pot or slow cooker, cook chicken and veggies overnight in Cream of Chicken soup, and then when it's almost time to eat, cut the Pillsbury (or equivalent store brand) biscuit dough in half, and chuck it in there too. That's how we make 'em. Delicious.
What we do is get a pot or slow cooker, cook chicken and veggies overnight in Cream of Chicken soup, and then when it's almost time to eat, cut the Pillsbury (or equivalent store brand) biscuit dough in half, and chuck it in there too. That's how we make 'em. Delicious.
What we do is get a pot or slow cooker, cook chicken and veggies overnight in Cream of Chicken soup, and then when it's almost time to eat, cut the Pillsbury (or equivalent store brand) biscuit dough in half, and chuck it in there too. That's how we make 'em. Delicious.
I do want a slow cooker. And I can get my hands on the soup....
But British people have zero idea what a 'biscuit' is in this context.
What we call biscuits in the UK are sweet, like cookies and you dunk em in your cup of tea.
I did see a good recipe for pork and beans with biscuits on an American food channel. It looked yummy but its stretching my imagination a bit to think what they may taste like!
Anyone got a good foolproof biscuit recipe for someone who has never eaten them or seen them made?
Luckily I just had to call my Auntie Josie on the phone. Nabbed it!
I keep a plain notebook for recipes as I get them from all over. I so rarely get time to cook that I'll never learn to do things by ear.
Except for Scouse. Scouse is the dish of my city, Liverpool and no two houses make it the same way. I don't make mine the same way as my mother. I've never heard of anyone having a written down recipe for it either, you play it by ear.
Oh and Victoria sponge. My mum says just weigh your eggs and the rest of the ingredients should weigh the same. Drop of vanilla essence and whisk lots of air in.
I know the theory by ear but her sponge is so light and incredible I'm intimidated to try it myself!
I'll stick to making the jam for the middle of the cake. I make cracking jam.
???? I thought you already had been! (Unless, of course, you've decided to bring the gift of "Lone Stardom" to your northern neighbors and appropriated their territory?)
IG, thank Aunt Josie for her indulgence. Now, all I need is a waiver signed by at least three partners in the Cardiology Center that attends to me, and I'll have a shot at getting the "shredded suet" past bride!
Just a couple of meals for those in need - one is a frozen macaroni dinner with brown gravy on top after you heat the macaroni. Have had it last few nights and low cost about $1.98 if you can get the gravy from someone. What I have been also doing when I get home late is just open a can of tuna and put it on slices of cheese. On crackers is better but ran out of them. These meals can be sustaining tho and that is what is important.
I've also had the good fortune of walking home and near to a Chinese rest. we used to go to and stopped in to ask for a glass of water and if it's later in the evening then they might offer you some of the prepared means that are left I've seen people looking in the dumpster out back when I get there but that is something you do not want to dig out tho. I just go in and ask for a glass of water and you would be suprised. I did add some worcesterhire sauce to some of the meal and it was really good! So you can still eat and sustain on a very slim budget. am tired of hot dogs tho no matter what there is acailable to add.
On Tom's line of thought, there's all kinds of things you can do to top ramen as well. At 20 cents a package... it's insanely cheap and easy to do. Ramen with hot sauce is a go to meal if I don't have the kids and don't want to spend real money on dinner.
On Tom's line of thought, there's all kinds of things you can do to top ramen as well. At 20 cents a package... it's insanely cheap and easy to do. Ramen with hot sauce is a go to meal if I don't have the kids and don't want to spend real money on dinner.
A really healthy option when you are broke are eggs. They are one of the most nutritious foods you can buy and one of the cheapest. They are not empty calories. If I were broke, I would buy a stick of REAL butter [not the fake poison] and a dozen eggs and make fried eggs or scrambled. Eggs are very filling and the addition of butter should keep a person full for several hours.
My rule of thumb is to always shop the OUTSIDE of the grocery store. Buy fresh meats, vegetables, eggs, cream and only go inside to pick up nuts. The vast majority of the food inside is junk food.
The thing is. You can eat healthy without eating out of dumpsters. I don't understand why poor people te garbage and get fat when they can eat rice and beans very cheaply
My rule of thumb is to always shop the OUTSIDE of the grocery store. Buy fresh meats, vegetables, eggs, cream and only go inside to pick up nuts. The vast majority of the food inside is junk food.
I learned that from my ex wife. Shop the perimeter.
Oh yeah, brown rice, the good stuff, is chuck full of good stuff, but to much carbs ya know is, too much carbs. Most of the stuff that advertised might be worthless, they gotta cutcorners to pay for the advertising ya know, lol
Brown rice is only "the good stuff" in comparison to white rice, which has no nutrients to speak of. Brown rice is not especially nutrient-dense. It's main value is carbohydrate, which isn't particularly useful to the body. There are many foods that are very low in carbohydrates and higher in vitamins than brown rice.
Starchy foods like brown rice, wholewheat bread, wholewheat pasta and potatoes are stodgy and filling. Being filled up by them is a nice feeling, and it has its value on cold winter nights (like we are having tonight), but they are not efficient suppliers of nutrition. We can live easily without them and find much less starchy foods to provide vitamins and minerals.
My skinny family can eat those things, but I have to stay off them altogether.
A really healthy option when you are broke are eggs. They are one of the most nutritious foods you can buy and one of the cheapest. They are not empty calories. If I were broke, I would buy a stick of REAL butter [not the fake poison] and a dozen eggs and make fried eggs or scrambled. Eggs are very filling and the addition of butter should keep a person full for several hours.
Yes indeed, can get a box of 60 for $6 where I'm at.
Starchy foods like brown rice, wholewheat bread, wholewheat pasta and potatoes are stodgy and filling. Being filled up by them is a nice feeling, and it has its value on cold winter nights (like we are having tonight), but they are not efficient suppliers of nutrition. We can live easily without them and find much less starchy foods to provide vitamins and minerals.
And here is the worst thing about starches: they spike your blood sugar and when your blood sugar crashes [what goes up must come down!] your brain signals that it is time to eat again because it wants something to bring the blood sugar up again. People who eat alot of carbs are tired and hungry most of the time because of what they do to their blood sugar levels. It saps their energy and keeps them hungry.
On the other hand, eating healthy fats and proteins leads to steady blood sugar levels and keeps the person full for a much longer period of time.
So even though a potato or pasta or rice seem cheaper, they are really more expensive because they don't keep a person full and they provide very little nutrition at all.
If I am broke, I am going for the stuff that is a) most nutritious and b) keeps me fullest the longest. That would be EGGS, BUTTER, cheap cuts of beef, chicken, avocadoes and nuts.
Brown rice is only "the good stuff" in comparison to white rice, which has no nutrients to speak of. Brown rice is not especially nutrient-dense. It's main value is carbohydrate, which isn't particularly useful to the body. There are many foods that are very low in carbohydrates and higher in vitamins than brown rice.
Starchy foods like brown rice, wholewheat bread, wholewheat pasta and potatoes are stodgy and filling. Being filled up by them is a nice feeling, and it has its value on cold winter nights (like we are having tonight), but they are not efficient suppliers of nutrition. We can live easily without them and find much less starchy foods to provide vitamins and minerals.
My skinny family can eat those things, but I have to stay off them altogether.
I use the rice for carbs. Of course I consume massive amounts, about 2 cups of cooked rice daily sometimes more. But I burn it all off. I think the main thing is to stay away from fast food and cook at home. And exercise regularly. Walking or running burns 100 calories per mile. I ran 13 miles last weekend and burned 1300 calories!
My rule of thumb is to always shop the OUTSIDE of the grocery store. Buy fresh meats, vegetables, eggs, cream and only go inside to pick up nuts. The vast majority of the food inside is junk food.
I use the rice for carbs. Of course I consume massive amounts, about 2 cups of cooked rice daily sometimes more. But I burn it all off. I think the main thing is to stay away from fast food and cook at home. And exercise regularly. Walking or running burns 100 calories per mile. I ran 13 miles last weekend and burned 1300 calories!
Yes exersize is very important, but putting in good fuel to pump through your body is more important.
With all that running it makes sense that you burn it off.
Carbs is the measurement of fuel, and calories is the measurement of heat produced..So excersize and metabolism has a lot to do with it all.
If your muscles can burn, and are burning carbs, because you keep them active, you don't need to worry about how many carbs you put in, usually, you will burn them off usually, that is as long as you spend your time working the muscles enough. It all depends upon your metabolism, which is the rate your body burns up the carbs, producing heat,(Calories)
I used to work 12+ hours a day doing incredible physical work, and I was very strong too, and take in 1500 calories a day, as an insulin dependant diabetic, yes lots of hard work, and I still had to push my plate away, because I trusted fact over feelings. Usually when I pushed it away and trusted the facts, I found something else to do, than worry about what I ate.
I picked vegetables and small portion of meat, and very small portions of carbs and of course lots of water all day and vitamins. Once picked and eaten, I was done with eating, that was all I needed.
The american diet/ fast food/pizza/all added to my becoming a diabetic at age 28...it pays to watch what you eat, and there is more to life than work...So I learned what I needed, took in that amount only, and pushed my plate away. Eat lite and more importantly, eat right.. That and excercise,(yes even though I worked that day, and mostly stretching prior), was key to overall good health.
Now Im 54 and so out of shape, I can get by on 500 calories a day...Thats just about my vitemans plus a sandwich,(Made from low fat turkey with no dressing, on good bread)
My body knows it is in trouble, and moving and working out has fallen by the wayside for the time being, but I know exercise has to be included with everything I eat, and I know I dont have to eat a ton of calories/carbs to have strength either.
I think thats a myth that most people believe when they go to work in the morning, that you have to eat tons of food to have strength...Breakfast is important.."Breakfast like a King..Lunch like a Prince..and Dinner like a Pauper"...But to much is just to much, and that has become a real problem with people worried if they will have enough energy to make it to lunch.. they overeat. Our kids are overfed, stay inside and dont go out to play, and for Gods sake..they don't work at anything it seems. I mean work too, that stuff you hate to do because it is for someone elses benifet it seems at the time, but in the end you find out that it was for yours. You work because your told to, and sometimes that is all you need to learn what obedience to the facts means, many times before you even are old enough to know what the facts and reality are.
With so much information out here on diet and exercise, how much of our troubles are just because we are not disciplined to the facts and reality?
With so much information out here on...,...how much of our troubles are just because we are not disciplined to the facts and reality?
Fill in the blank at your pleasure.
...diet and exercise... ...personal moral behavior... ...fiscal responsibility... ...effective child-rearing... ...societal financial management... ...sustainable energy policies... ...marital support and care... ...the looming climatic disasters... ...self destructive substance abuse...
With so much information out here on...,...how much of our troubles are just because we are not disciplined to the facts and reality?
Fill in the blank at your pleasure.
...diet and exercise... ...personal moral behavior... ...fiscal responsibility... ...effective child-rearing... ...societal financial management... ...sustainable energy policies... ...marital support and care... ...the looming climatic disasters... ...self destructive substance abuse...
END OF THREAD-JACK!
You forgot Thread-jacking the friendly dinner thread to educate people about diets and metabolism..
Oh yeah and the looming climatic disasters,,solstice in dec 2012...
No I refuse to join a thread that comments on it, might read it for laughs though..
Lol all those problems are dealt with with discipline to truth and reality that you listed NG...lol
Nope sorry, facts and truth are not the same thing. My statement was questioning facts and reality, not truth and reality.
From what I read, the bible stated that the world was round, before the spanish explorer sailed around it. It became a fact after he sailed around it, before that it was true, and a truth too, but until he sailed around it it was not a fact.
So though my statement was last listed as "discipline to truth and reality" which I can say that our troubles are mostly because we lack that in our lives, my first statement was to "facts and reality".
Long as I am talking about the word..
Faith is the substance of things hoped for, and the evidence of things not yet seen.
A substance...reality of existence. it is right in front of you, because you hoped for it..us prisoners of hope. What we have to do is deal with it, and make it so..
Evidence, well here it is, and it hasn't even happened yet, but we still call it evidence..
Yeah my second statement still stands though "all those problems are dealt with with discipline to truth and reality that you listed NG" Of course reality, what a concept..
I met a representative of the American Cancer Assoc at a Marathon recently and he told me that most cancers are preventable through diet.
I had my 9 yr old son run a 5k race as I ran the 15k recently. I get all my kids involved with exercise.
My dad stopped in a diner a long time ago, and there was Jack Lelane. Eating bacon eggs and hashbrowns. My dad spoke with him briefly and asked him, Why are you eating this food? Jack answered that exercise is the most important.
My dad stopped in a diner a long time ago, and there was Jack Lelane. Eating bacon eggs and hashbrowns. My dad spoke with him briefly and asked him, Why are you eating this food? Jack answered that exercise is the most important.
I guess Jack LaLanne knew more about proper nutrition than most, which is understandable. Hash browns aren't that healthy, but bacon and eggs are. Eggs are the most healthy food you can eat.
Here is my menu for tonight - my son is staying with me now for awhile, so have to make for two now: ground round on top of white rice - yea SC White Rice, it Does have good protein content - topped with mushroom soup and green beans or steamed broccoli on the side
From my limited reseearch on nutrition, and also based on taste preference, here are my favorites (and they are relatively inexpensive in quantity):
Breakfast: simply oatmeal (the 'old fashioned' type, not the instant or the steel oats - every morning! Add a touch of brown sugar if you like and add a white fruit - sliced fresh banana or canned pears (in water). High in protein for a cereal, high fiber content, and moderately high in
Lunch: I can't comment on this - I usually do not eat a lunch.
Dinner: A) fresh salmon (baked) or salmon loaf with salmon out of the can or even right out of the can. Last summe when so hot here just served it right out of the can with steamed broccoli and pineapple chunks. B) tuna noodle casserole (white tuna of course (less mercury content), C) Lemon baked chicken breasts - cut off all the yellowish fat from the chicken fillets. Serve this with mushrooms mixed in White Rice with a touch of soy sauce, and broccoli or green beans. D) Macaroni beef saute - ground round (only), elbow macaroni, canned and fresh tomatoes, celery, green and red peppers diced, onion, garlic, (lots of it) worcestershire sauce, hot sauce (if you like). E) Frozen fish fillets, White RIce with a touch of soy sauce, and steamed brocoli. Only top the baked fillets with juice squeezed from fresh lemons - no tartar sauce at all. Yea the fillets are usually pollock, but fairly high in protein. and moderate in salt and collesterol F) A quality black bean soup with anything else as a filler. I use a brand beginning with the letter 'P', and is high in protein and fiber, and moderate in salt. G) Pizza is not bad either, a couple of times per month. A basic pizza from the frozen section, which in itself would taste pretty awfull, but toped with diced green peppers, diced onion, green or black olives, some sliced pepperoni (I know - any sausage is not good, but tastes so cood if in moderation), finally topped with slices of fresh tomatoes and mushroom - lots of mushrooms - really good And nutritional! H) Grilled peanut butter sandwiches (slightly grilled) on whole grain bread only. Serve with black bean soup - about 19g of protein, low fat and good fiber.
Final things - do not use anything except olive oil to cook or saute your food and take plenty of Vitamin C (I use Ester-C).
Then...when you get up in the morning have your oatmeal for breakfast (with your favorite fruit) all over again.....
Pizza is not bad either, a couple of times per month. A basic pizza from the frozen section, which in itself would taste pretty awfull, but toped with diced green peppers, diced onion, green or black olives, some sliced pepperoni, finally topped with slices of fresh tomatoes and mushroom
Well, Tom, given the amount of "customizing" you perform on the generic cardboard/pizza from the store, and your level of culinary acuity, I'm surprised you don't take the simple next step of making your own crust and pizza sauce.
Do it once, and you'll say, "Boy, that was easier than I thought!" Do it twice, and you'll say, "I'll never eat frozen pizza again!"
You forgot Thread-jacking the friendly dinner thread to educate people about diets and metabolism..
You mean with comments about brown rice being nutritious?
How is it a thread jack to talk about nutrition on a food thread, and why does it annoy you? Because some of the comments did not agree with yours?
Have time to properly respond now SC so I guess I need to explain maybe a little...
Yeah I guess the comments and food diets don't completely agree with what I have noticed in my own life as positive results, but they by no means do not have their merit, and because there is so much information that can be gained it reminds me of Something Fred Villari said once about Martial Arts..
"If Bruce Lee and Kung Foo movies can help someone to get involved in Martial Arts, that's great, but Martial Arts is much more involved with inner peace and staying healthy"
All knowledge is important, and it all has to be proved out, and I am happy to share my experience too for all of us to gain...Its no secret..its diet and excercise..both, in a balance.
So forgive me for being so passionate about how I feel, and at the same time forgive me for stating the belief that most of Leviticus from the good book had a good idea about proper diet, and that saying from somewhere in the Holy book, "If you don't work, you don't eat", seems to also ring true.
Its too bad that people eat at night, and IMO mess up their system, instead of eating to work, eating becomes their only reward. To me that's backwards. To me working is a priveledge, afforded by eating good and right.
Being a diabetic I had to learn about the balance of food and excersise and good health. It was an eyeopening experience.
Sorry if I was too passionate expressing them on a thread that celebrates the long understood sanctity of "breaking bread". I think that everything is good when it is in balance.
In the words of Forrest Gump, "And that's all I have to say about that"
[ Sorry if I was too passionate expressing them on a thread that celebrates the long understood sanctity of "breaking bread". I think that everything is good when it is in balance.
[ Sorry if I was too passionate expressing them on a thread that celebrates the long understood sanctity of "breaking bread". I think that everything is good when it is in balance.
You forgot Thread-jacking the friendly dinner thread to educate people about diets and metabolism..
You mean with comments about brown rice being nutritious?
How is it a thread jack to talk about nutrition on a food thread, and why does it annoy you? Because some of the comments did not agree with yours?
SC I totally agree with you that there are other sources that are better than brown rice for nutrition. Vegtables and the breakthroughs with understanding meat and eggs in our diet are very informative.
Kids had sliced cucumbers, peaches, and pigs in a blanket (hot dogs rolled in crescent rolls)......LR opted for boiled squash sprinkled with cheddar cheese. Later one some consumption of leftover Halloween candy might/will occur.
Homwmade vegtable soup with a slice of italian bread with real unsalted butter
Got a request for tommorows B-day dinner, from my Sons GF, and I didn't have an answer..Said,"How about beefaroni? and carrot cake is good, but any homemade cake would be good, except for chocolate"
She is a good cook anyways, but of course I am better IMO, and so I am hard to please lol
For me it would be London Broil with potato pancakes, or Prime rib,the end cut, with baked potatoes and smothered onions, with of course sour cream and tossed salad, and blue cheese dressing and garlic toast..
But not on my diabetic diet Im afraid lol, or my budget..
Or Pizza either MB..poison it be Yarrhh! But what a way to go huh?
Birthday dinner Whatever I want has no calories today So Mr. Bliss is preparing a fantastic spaghetti sauce and I am not allowed to participate in the preparation, since I AM the Birthday Girl and shouldn't have to lift a finger. But I believe it will involve artichokes, mushrooms, fresh garlic, red wine and hot sauce. And french bread with garlic butter, of course.
But seriously: Garlic, garlic bread, German sausage, and sauerkraut? Tums, anyone?
Now you are speaking my language!! I would have that dinner sans the garlic bread. But you know what? I don't get heartburn anymore since I stopped eating bread. I used to get heartburn so bad I had to sleep sitting up. No more, unless I have a bread cheat. I would have never guessed it was the bread all along..
I am not sure. My health sure improved immensely when I eliminated bread. My blood sugar and energy levels improved, and my heartburn just vanished. I also got my weight under control when I cleaned up my diet. I am real choosy about what carbohydrates I eat because of their impact on blood sugar and weight gain. I avoid the starchy, nutrient sparse carbs.
But seriously: Garlic, garlic bread, German sausage, and sauerkraut? Tums, anyone?
Whoa! Sharp left turn on the German-themed dinner. Sadly, there was a mile-long line waiting to dine. We're talking Schmidt's Sausage House, and there are NO reservations.
So off we went to Claddagh's Irish Pub for Stout and Bangers with mashed potatoes (Sugar will correct me: it's Bangers and Mash, I think , with a free dessert for the Birthday Girl.
NG, garlic, garlic bread, German sausage and sauerkraut wouldn't make a dent on this one's cast-iron stomach!
Have the someone check for money or a gift card first.....burn the card or have your friend destroy it, then if money or gift card shows up.....donate it.
I don't have a friend to do that. So I opened it carefully, not looking at any writing. It was full of pictures my kids drew, while they were visiting her. I will dispose of it, because she wrote her name along with the kids. But that was a big relief.
But my question is why did she have the kids make a card for me? Why ask (last week ) if she can go to recreational activity? By the way, I did notify the case worker That she was sending messages through my kid and the case worker said that was a violation and they would talk to her
Did you see the post I made in recovery? Is it normal to feel slightly sad on events like birthdays? I think if I felt sad then my kids probably feel sad on their birthdays too
Today, except for a terrible allergy headache, I felt much better.
Logically, I know I am better off. Emotionally, like yesterday, I want to cling to her. And I question myself: Why do I cling to the ghost of a marriage?
No, because I was responding to your post in OT (and I wasn't sure why you were posting all of this on the OT thread on "What's For Dinner" in the first place?; Recovery is where you should be putting all of these posts.)
I'll go over to Recovery and read up on your posts.
A quiet finish to my birthday weekend: Broiled chicken with capers and mushrooms, a salad with walnuts and pine nuts and a great raspberry vinaigrette.
Oh good grief - it appears to be Thanksgiving tomorrow. While the rest of the world will be hard at work, most of you folk will be eating fit to burst and lazing about after that. Then, on Friday, you go and kill each other in department stores.
Please remind me why you celebrate this holiday and tell me what you plan to eat on the day! Hamburgers? Deep fried ice cream?
Do we have to teach you foreigners everything?? Thanksgiving is a holiday to celebrate our annual shopping day, Black Friday. We are thankful for our Visas and Mastercards with high limits!
Hamburgers and ice cream are for July 4th, silly!! [that is our annual kick the Brits booty day! ]
Easy, there. People on your continent take a lot more days off than we do! Who do you think carries the load of the world economy when you guys are lazing around across Europe? :P
It occurs to me that in a way, Thanksgiving is a celebration of having got away from the Brits. That is two "kick the Brits" days in a year (and possibly some more hidden ones that you haven't told me about).
Do we have to teach you foreigners everything?? Thanksgiving is a holiday to celebrate our annual shopping day, Black Friday. We are thankful for our Visas and Mastercards with high limits!
And this year has the longest possible Christmas shopping season since Thanksgiving is on the earliest day possible. That magically generates prosperity according to the late world-renowned economist, Franklin Delano Roosevelt, who had the foresight to move Thanksgiving around.
It occurs to me that in a way, Thanksgiving is a celebration of having got away from the Brits. That is two "kick the Brits" days in a year (and possibly some more hidden ones that you haven't told me about).
I could take this personally, you know.
You know what I thought was weird? We were watching A Christmas Carol the other night, and the family was eating a goose and hoping some day they'd have enough money to celebrate with a turkey. A turkey!! An American bird! The height of celebration over there apparently consists of imitating American Thanksgiving with a bird you wouldn't even have without us.
How do you Brits know when to start shopping for Christmas, anyway?
The origins of Thanksgiving actually go back to some brilliant, insightful Britons who decided sailing in tiny, wooden ships, 3000 miles to a shore none of them had ever seen (no video travelogues back then), invading an occupied land, and hoping against hope not to die by drowning, starvation, conflict, disease, or exposure would somehow be much preferable to staying on an island, where it seems, the hundred years previously had been marked by seeming arbitrary decisions by the monarch-du-jour to prosecute even unto death any of his/her beloved subjects with the temerity to cling to the religious beliefs of said monarch's immediate predecessor.
Oh good grief - it appears to be Thanksgiving tomorrow. While the rest of the world will be hard at work, most of you folk will be eating fit to burst and lazing about after that. Then, on Friday, you go and kill each other in department stores.
Please remind me why you celebrate this holiday and tell me what you plan to eat on the day! Hamburgers? Deep fried ice cream?
LR does not shop on Black Friday. Never has. It is not worth getting up that early, fighting crowds and parking, etc. It just has never seemed worth it.
Cyber Monday is more my speed. Pajama's, robe, big cup(s) of coffee, kids still asleep......more my ticket.
LR does not shop on Black Friday. Never has. It is not worth getting up that early, fighting crowds and parking, etc. It just has never seemed worth it.
Cyber Monday is more my speed. Pajama's, robe, big cup(s) of coffee, kids still asleep......more my ticket.
How about shopping online, LR? Amazon are sending me notifications about Black Friday deals - and we don't even have Black Friday here!
Refresh my memory....Isn't Christmas pudding one of those delicacies the recipe for which starts, "Take a pound of lard...?" (I still have the knot on the back of my head from suggesting we make those dumplings!)
Dinner: Turkey with herb stuffing, Italian sausage and pecan stuffing, mashed potatoes, giblet gravy, cranberry sauce, yams, green bean casserole, pumpkin pie, apple pie. (H loves pumpkin pie. I make it on his birthday, for Thanksgiving and Christmas).
Leftovers for three days. We thought about going out to one of the local resort's Thanksgiving Day dinner, but that would mean we would miss out on the leftovers.
No shopping on Friday. We avoid crowds at all costs. That's why it is 40 miles to the nearest Walmart.
You're all making me very hungry, except...what's with the lack of roast potatoes? You can have mash as well, but a roast dinner needs roast potatoes - cooked in lard.
And a Christmas dinner needs Christmas pudding - made with suet, NG, not lard. They are entirely different things. How could anyone confuse them?
You're all making me very hungry, except...what's with the lack of roast potatoes? You can have mash as well, but a roast dinner needs roast potatoes - cooked in lard.
That is not what we eat here in America on Thanksgiving!!
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And a Christmas dinner needs Christmas pudding - made with suet, NG, not lard. They are entirely different things. How could anyone confuse them?
Home-made punkin pie, turkey stuffed with all kinds of goodies..Pickles, and all kinds of snack food.
Gosh Sugar I will try and list em all, but I'm sure I will miss something..Punkin rolls, homemade egg-nog, green bean cassarole, sweet potatoes, 3 kinds probably..white potatoes with three different types of gravy.., roast Glazed ham..three different squashs..tossed salad, egg salad, deviled eggs, potatoe salad,..geez I can never remember it all at our house, or should I say now, my daugthers house, who has taken up the hosting now, but this year its gona be at her lifelong good friends and my former foster daughters house, who just had a son this year..
Happy turkey day everyone..(You Brits can keep the blood pudding..lol)
Being from the hills,,the berkshire hills of western Mass, we saw Pigs head Cheese, and some blood pudding also, and I remember when farmers would eat raw hamburger..lol, and the game suppers..racoon, bear,possum,muskrat, to name just some of the delicious things....
Guess when your hungry anything tastes good, but I learned quick to be thankful for the vegatables that came out of our garden...The game dinners reminded me of roadkill, and from the occasional taste of it, made me think those hillbillys were nuts...
Ok so today was an awesome Thanksgiving Dinner and it was all I said already with much more desserts..
We don't always hit holidays right on the day around here. I don't actually know why we scheduled for Friday this year, but I know my parents-in-law were at someone else's house for Thanksgiving yesterday.
Get enough relatives, and you need two days worth of holiday to visit them all!
Did you guys get to go Christmas shopping today on your side of the pond? You realize this is supposed to be the biggest shopping day of the year!
Our busiest real-life shopping day is usually the Friday before Christmas. The BBC said that it was that day last year and the year before: Busiest shopping day of the year predicted.
So you see, we pay no attention to your Black Friday nonsense!
What about the Mayan calendar? Are you Brits at least in touch with what day the world ends? Or should I say the day the clocks start running backwards and north turns to south?
Lol "Black" Friday? It sounds like a pagan ritual day anyways roflmao..
If it is to help the economy..why would it be Black? Oh so we can get into the black instead of the red? Still..it is a misnomer as far as I am concerned, lol. And who cares if the merchants are in the red, because they bought too many.."GI Joes with the Kung-foo Grip", to sell at Christmas...
Why cant we go back to feasting for days in holiday seasons? Right when we were done eating and cleaning up and visiting at Thanksgiving dinner, they broke out the laptops and were searching the sale sights for shopping deals...lol, surprised that the Easter Bunny hasn't hitched a ride on Santas Sleigh, and broke into the Elves clubhouse, and donned thier colors...
Constant - I think the brits are still fuming over getting their butts kicked in the revolution.
Anyway, from my experience now many hungery and down and out and fewer donors. It seems those who can afford are tightening for their own sake. Pantries are having to advise clients how to get by on less, including where I work, so from training and education and experience we're advising clinets how to eat well but still make things stretch. Someone here metioned a negative on white rice awhile ago. That was idiotic. White rice is a staple - has 5g of protein per serving and 2g fiber. I had that the other night with a can of chili - cost $2.42.
Point is, we're not stretching enough til it hurts.
Yeah Tom, I know, rice has been a staple for many people for a long time, just like bread has, and they put that down too..
For some people in America, and other countries, they would welcome Dog food to eat.
If your working in a shelter or food bank, I understand Tom, because those in need in that extreme, are hard put just to get by..
The advice against rice and bread and other simple carbs is mostly directed at those that take in more than they need in food calories a day, and don't burn them off either.
Although I am a proponent of "Eat light, and eat right", the first thing is to eat, and for some, it is hard
White rice and bread is junk food. Empty calories that jack up one's blood sugar and cause increased hunger when your blood sugar plummets an hour later. Jacking up your blood sugar for junk food means the pancreas must release excess insulin to recoup from the blood sugar spike. Excess insulin weakens immunity and leads to various diseases. It is crap food that has no health benefits.
White rice has the same amount of protein and carbohydrates as a snickers bar but we don't extoll the virtues of snickers bars, do we?
If you want to help poor people, then don't give them junk food that will impair their health. Give them healthy foods like eggs, cheese, beef, turkey, fish, chicken and nuts. Don't give them garbage that harms their health.
Sorry to post TruthSpeak but I am shocked that anyone in this day and age could promote white rice and bread as a health food. c'mon people!
If people exercise its not a problem. Eating white rice or bread isn't killing people. Being fat and obese kills people.
Eating rice and white bread contributes to obesity. It is excess junk carbs that causes obesity, heart disease and diabetes. One cup of rice has 45 grams of carbs and a piece of white junk bread has 23 grams of carbs.
Exercise does not compensate for the damage this type of food does to one's insulin levels.
Originally Posted by MedPage Today By Kristina Fiore, Staff Writer, MedPage Today Published: March 15, 2012 Reviewed by Dori F. Zaleznik, MD; Associate Clinical Professor of Medicine, Harvard Medical School, Boston and Dorothy Caputo, MA, RN, BC-ADM, CDE, Nurse Planner
A meta-analysis of four cohort studies found that consumption of higher amounts of white rice was associated with an increased risk of type 2 diabetes compared to eating the lowest amounts.
Note that the association was highest for the Asian population.
Eating more white rice may up the risk of type 2 diabetes, especially for Asian populations, researchers said.
Patients who ate the greatest amounts of the grain had a 27% greater risk of developing the disease than those who ate the least, and the relative risk was higher among Asian patients, Qi Sun, PhD, of Harvard, and colleagues, reported in BMJ.
"Although rice has been a staple food in Asian populations for thousands of years, this transition [to more sedentary lifestyles and greater availability of food] may render Asian populations more susceptible to the adverse effects of high intakes of white rice, as well as other sources of refined carbohydrates, such as pastries, white bread, and sugar sweetened beverages," they wrote."
I agree. But the last paragraph explains its being fat that's dangerous. Not eating rice
Agree that being fat is dangerous. And it is excess carbs like RICE that cause obesity. Rice makes people FAT because it is excess glucose that is stored as body fat. Carbohydrates make people obese. Rice is a high carbohydrate food.
JediK, with your interest in nutrition and obesity, you might really enjoy Gary Taube's "Why We Get Fat." It is a fascinating, well researched book on nutrition. One of the very best out there.
Money has been very tight and the eggs are, as you said, very cheap. I cook them with corn tortillas. And a little sour cream. And frozen oj concentrate is only 99� a can so it's very satisfying meal.
Do you like baked ham? Baked ham is a good source of nutrition and it is usually fairly cheap. Another great source of nutrition that is less expensive is brisket. If you can get that in your area, it is cheap but very nutritious. You can cook it for 20 minutes each side on the grill and then wrap it in foil and slow cook it in the oven on 250 for 1 hour and 15 minutes per pound. It will last you all week and makes for some healthy, delicious meals. Just add some veggies and some homemade cole slaw. I found a fairly simple brisket recipe right here: here
The thing I love about brisket is that a)it is very nutritious and b) it has good fat on it and will keep you full for HOURS. I can eat 1/4 lb of brisket, a boiled egg and a cup of green beans and feel full for 6 hours.
Sorry to post TruthSpeak but I am shocked that anyone in this day and age could promote white rice and bread as a health food. c'mon people!
Its still food, and easy to digest and turn into energy, maybe not health food, but for the people on the street any food is health food, when you are hungry.
You don't have to be sorry for posting the truth Mel, I for one am glad you can help people with thier diets, and dispel the myths so prevelant in the american diet.
But Tom I believe was talking about the poor who maybe don't have the resources to eat from the garden, or get good protien from eggs, and fresh meat. To them a can of Dinty Moore beef stew is a feast, with some bread and butter, and a glass of milk..
Tom maybe you should start another thread, about the plight of the homeless, and what they have to eat, instead of interupting the feast of the knowledgeable people who eat what is right, and not just because they are hungry.
Me I had a turkey sandwich on wheat bread with mayo tonight, and a couple cans of corn, with some salt and pepper..Couldn't afford to shop for a special diet, and of course I would like to someday, as eating right is always what I would prefer, being a diabetic. But I am challanged to just eat, because I take insulin, to keep me alive, for 26 years now. I am sure my poor diet as a working man attributed to my diabetes when I was younger, but I had to work and feed my kids, and even taught them good diets, even if I had already became a diabetic. Its tough to please them, with how fastidious they have become also.
But when you are n the streets of Ballymer, having an insulin reaction, at 10PM at night, because you have been working all day, and you are by yourself, trying to make rent money, you will either eat a big mac, or pass out all alone..Then how will you pay your rent? You will eat what you have to, to get the job done, and I expect there are many out there, that will do the same.
Yes Mel the american diet is atrocious, but if you are gonna burn calories to work, bread and rice and other stuff will get the job done.
That doesn't mean you have to give up on the ambrosia of red meat, but sometimes you take what you can get
Do you mean canned baked ham? Or the ham in the freezer section?
I would check in the fresh meat section and the frozen meat bunker. You can sometimes find a good shoulder roast on sale. Cut it up and freeze part of it for later.
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Also how long will an uncooked defrosted turkey last refrigerated? I defrosted it a week ago. Can I still cook it?
Has it been defrosted for a week or was it frozen a week ago and has been thawing out for a week? It should be thrown out if it has been defrosted more than 2 days.
That is another thing you can get cheap right now. Grocery stores usually reduce the price of turkeys right after Thanksgiving. You can freeze some. Cook one up and make turkey soup with the leftovers and freeze it in individual portions in freezer bags. Here is a good recipe: http://www.cooks.com/rec/view/0,1939,147169-238200,00.html
There's also recent concern about arsenic levels in rice. Even with a tight budget, rice doesn't have to be a main food source, beans are good, too. Black beans have a fair amount of protein for example. White bread? Avoid it as much as possible! Refined sugar, too! These simple carbohydrates slam the body with more glucose than it can handle at one time causing the insulin producing cells to kick into high gear and then the excess glucose gets first stored in the liver. Then what doesn't get stored into the liver gets metabolized into fat. When trying to lose weight, the body uses what's stored in the liver first, then goes to using the fat stored in the fat cells.
Anyway, I think it's a shame that the cheapest foods are also killers if used as a staple in one's diet. When we were on a tight budget, I used leg quarters a lot! Green beans, too.
These simple carbohydrates slam the body with more glucose than it can handle at one time causing the insulin producing cells to kick into high gear and then the excess glucose gets first stored in the liver. Then what doesn't get stored into the liver gets metabolized into fat. When trying to lose weight, the body uses what's stored in the liver first, then goes to using the fat stored in the fat cells.
Amen Lifetimelearner!
We should be giving the poor good healthy food that doesn't impair their health and make them fat and diabetic.[and hungry!] In this land of plenty with food stamps so easy to get, there is no excuse for giving them junk food when eggs and cheap cuts of meat and canned vegetables are so easy to get. I don't eat junk food and I am sure not going to give anyone food that I wouldn't touch with a 10' pole.
I don't even give my DOGS junk food. I check the content of their food and make sure it isn't loaded with junk food like rice and corn.
Jesus gave loafs of bread to the people on the sermon on the mount
It doesn't mean our modern day, highly refined bread is healthy, though. Jesus also fished and gave us animals and very nutritious vegetables, fruit and eggs. I don't think he expected us to ruin our health eating foods that have little nutritional value that cause obesity and diabetes.
Chicken Livers and Green Beans in Onion/Mushroom Sauce over Brown Rice
Continuing the nutrition/expense discussion, I did a bit of accounting, and this came to (for ingredients) under $1.50 per serving:
$1.29 - 1 lb livers $1.09 - 1 lb beans $1.40 - 2 cans cream of mushroom soup $0.35 - 1/2 packet onion soup mix $0.60 - 1 cup sliced mushrooms $0.20 - i onion $0.25 - 1 cup 2% milk $0.30 - 3 Tbsp butter $0.33 - 1 cup brown rice
Obviously not a perfect solution (canned soup, salt content of onion soup mix) and one should not make a steady diet of organ meat, but this just makes the point that nutrition need not be disregarded for reasons of supposed "economy".
Obviously not a perfect solution (canned soup, salt content of onion soup mix) and one should not make a steady diet of organ meat, but this just makes the point that nutrition need not be disregarded for reasons of supposed "economy".
Oh that is absolutly true NG, if you have somewhere to cook, and get educated, you can eat and live well, cheaply.
The homemade dinners are always cheaper, I used to have it figured out, per serving, but I forgot...
Chicken Livers and Green Beans in Onion/Mushroom Sauce over Brown Rice
Obviously not a perfect solution (canned soup, salt content of onion soup mix) and one should not make a steady diet of organ meat, but this just makes the point that nutrition need not be disregarded for reasons of supposed "economy".
I have to say, not a fan of liver, of any sort......but the rest of it looks good....and kid friendly. Maybe sustitute some beef tongue or chicken gizzards.
I read a book by Barry Sadler in the Casca series and he ended up on an island with cannibals that would, after killing their enemies, roast their enemies penis and eat it.
As the maidens would wash and clean us, They showed freely the charms of Venus. "Harder is better," they said, Before we kill you, dead. "Tis simpler to harvest your penis!"
(You can all blame LR. She got me started on these!)
As the maidens would wash and clean us, They showed freely the charms of Venus. "Harder is better," they said, Before we kill you, dead. "Tis simpler to harvest your penis!"
(You can all blame LR. She got me started on these!)
I take blame for sparking creativity.....however LR takes NO blame for the "creative works".
As the maidens would wash and clean us, They showed freely the charms of Venus. "Harder is better," they said, Before we kill you, dead. "Tis simpler to harvest your penis!"
(You can all blame LR. She got me started on these!)
I take blame for sparking creativity.....however LR takes NO blame for the "creative works".
JediKnight, another good, easy, cheaper dish that comes to mind is pot roast. Chuck roast is usually pretty cheap and you can buy several roasts when it is on sale and freeze them. [check Wal-mart first] Buy some brown in bags, powdered onion soup mix[I used Lipton but you can get the store brand cheaper]
Brown the roast in a couple of tablespoons of oil on both sides. While it is browning, mix up a package of onion soup mix with 2 cups water. My sister throws in 2 tablespoons of flour for a thicker gravy. Pour the soup mixture into the BIB and then add the roast AND the drippings and grease. Add some fresh veggies. I add fresh mushrooms and green beans. My sister adds potatoes and carrots. Tie the top of the bag - make 3-4 tiny cuts in the top. Put in a roasting pan and cook in the oven for 3 hours on 350. You will have a great dinner.
Brown the roast in a couple of tablespoons of oil on both sides. While it is browning, mix up a package of onion soup mix with 2 cups water. My sister throws in 2 tablespoons of flour for a thicker gravy. Pour the soup mixture into the BIB and then add the roast AND the drippings and grease. Add some fresh veggies. I add fresh mushrooms and green beans. My sister adds potatoes and carrots. Tie the top of the bag - make 3-4 tiny cuts in the top. Put in a roasting pan and cook in the oven for 3 hours on 350. You will have a great dinner.
I just put Mel's sisters roast in the oven. I cannot wait to try it. Thank you Mel.
Those Bags are cool. I remember that recipe Mel from way back in the 70s=80s, and it was just like the one you gave here, with onion soup mix--There are tons of ways to do it, but that was one of the best
Those Bags are cool. I remember that recipe Mel from way back in the 70s=80s, and it was just like the one you gave here, with onion soup mix--There are tons of ways to do it, but that was one of the best
My sister made that for me a couple of years ago and I just loved it! My DH loves it too.
Use a blender and grate some potatos, and use a colander and push down to squeeze out as much of the potato liquid as possible. (cant believe how much one can hold.)
Grate an onion (2 if youre so inclined), mix with potatos.
Add some salt and sprinkle in some bread crumbs for the ultra crunchy outside you'll love so much.
In a frying pan pour an 1/8" of some cooking oil. Cook on med-high.
DO NOT FORM PERFECTLY ROUNDED PANCAKES. Part of the deliciousness is the the crunchy jagged edges.
Put a glob of potato mixture in the oil, use a spoon to push in the middle and let it go until golden brown and flip to the other side.
yum! That is what I had for lunch today. I have been thinking about chili for a few days. I will have to whip up some Texas Road Kill Chili this weekend.
Here is something you fine foreigners and yankees might enjoy!
Texas Roadkill Chili
So you want to be a Texan! Well, get out the skinnin' knife and a big pot, you're going to need them both. All Texans are born with a recipe for chili imprinted in their DNA.
1 lb. of roadkill meat - I leave the choice of mystery meat, skinning and gutting to you, but it's best to do it under the cover of darkness, depending on the roadkill. This mystery meat can be venison (especially abundant in the Texas Hill Country), possum, buzzard (although rare), dog, cat, skunk, snake, mule lips, armadillo - whatever presents itself. Just drive around these Texas highways with a spotter in the passenger seat to find your mystery meat. This may also be ground beef.
1 large Vidallia onion - of course, any onion will do.
1 clove garlic
2-4 drops of Liquid Smoke
1 TBSP oregano
1 TBSP crushed red pepper - the fresher the better
3 hot peppers of your choice - fresh serrano chile peppers is my choice (whatever you like best, I start with 2 and go up from there).
1 TBSP cumin
2 TBSP chili powder (freshly ground is best)
1 can tomato sauce
2 longneck beers - I prefer Shiner, but you may choose anything that is available, sipped and added as necessary
All measurements are variable. It is like when your mom says, "Just add a little of this and a little of that and taste it." Cumin and chili powder and seasonings should be adjusted as the chili cooks - don't dump it all in at once. Keep a cold beer with you at all times and share with the chili pot during the cooking process.
The secret to good chili is practice and the art of adjusting your seasonings as you cook the chili. Always remember to make small adjustments and you can always add more; add too much and it will be difficult, if not impossible, to recover the proper taste!
1. To start Chili, you must brown the meat of your choice in a skillet. Cut the strips small, you want it to "fall apart" after all.
2. Add chopped onion, chopped peppers (green and hot), minced garlic, crushed red pepper, cumin, oregano, and chili powder.
3. Liquid smoke is added next, Be very careful to use only two to four drops; this can overpower your chili.
4. Saut� ingredients, cook until onions and peppers become clear.
5. Add tomato sauce to a consistency of soup but not too thin. It is always better to add a smaller amount and if the chili thickens too soon you can always add more beer. If you get too much beer inthe mix, just add Masa Harina if you have any on hand. This is a Mexican corn flour that is used to make corn tortillas. Some recipes call for Masa Harina to add flavor to the chili. I have used it and it adds a unique flavor to the chili.
6. Let it simmer for at least two hours. No beans are allowed. This is not Yankee chili, for God's sake.If the mix becomes too thick, add more beer. I find that one sip calls for one splash into the pot.
Mmmmm � Texas Roadkill Chili. And never, never, try to make chili from leftover meatloaf. Of course, Stomps With Foot makes all the chili at our casa - and this is all made up. found here
Hmmmmmm, way way back I posted my favorite chili recipe. I see the need for a Chili Cook-Off!
But we need some judges. As a fair warning, I'm posting this account of my co-worker Frank's experience in that role.
Frank: "Recently, I was honored to be selected as a judge at a chili cooking contest. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted." Here are the scorecards from the advent. I was Judge#3.
Chili # 1 Eddie's Maniac Monster Chili...
Judge # 1 --! A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- What the hell is this stuff?! You could remove dried paint from your driveway. Took me two beers to put out the flames. I hope that's the worst one. These Texans are crazy!
Chili # 2 Austin's Afterburner Chili...
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor; needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
Chili # 3 Ronny's Famous Burn Down the Barn Chili...
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A beanless chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting pie-eyed from all of the beer...
Chili # 4 Dave's Black Magic...
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish, or other mild foods; not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne ! peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.
Chili # 6 Pam's Very Vegetarian Variety...
Judge # 1 -- Thin, yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, a! nd garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulphuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair! No one seems inclined to stand behind me anymore. I need to wipe my butt with a snow cone.
Chili # 7 Carla's Screaming Sensation Chili...
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho-hum; tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress, as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me.
I've decided to stop breathing; it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.
Chili # 8 Karen's Toenail Curling Chili...
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold, but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild, nor hot. Sorry to see that most of it was lost when Judge # 3 farted, passed out, fell over, and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?"
Hmmmmmm, way way back I posted my favorite chili recipe. I see the need for a Chili Cook-Off!
But we need some judges. As a fair warning, I'm posting this account of my co-worker Frank's experience in that role.
Frank: "Recently, I was honored to be selected as a judge at a chili cooking contest. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted." Here are the scorecards from the advent. I was Judge#3.
Chili # 1 Eddie's Maniac Monster Chili...
Judge # 1 --! A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- What the hell is this stuff?! You could remove dried paint from your driveway. Took me two beers to put out the flames. I hope that's the worst one. These Texans are crazy!
Chili # 2 Austin's Afterburner Chili...
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor; needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
Chili # 3 Ronny's Famous Burn Down the Barn Chili...
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A beanless chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting pie-eyed from all of the beer...
Chili # 4 Dave's Black Magic...
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish, or other mild foods; not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne ! peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.
Chili # 6 Pam's Very Vegetarian Variety...
Judge # 1 -- Thin, yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, a! nd garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulphuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair! No one seems inclined to stand behind me anymore. I need to wipe my butt with a snow cone.
Chili # 7 Carla's Screaming Sensation Chili...
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho-hum; tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress, as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me.
I've decided to stop breathing; it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.
Chili # 8 Karen's Toenail Curling Chili...
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold, but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild, nor hot. Sorry to see that most of it was lost when Judge # 3 farted, passed out, fell over, and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?"
Judge # 3 -- What the hell is this stuff?! You could remove dried paint from your driveway. Took me two beers to put out the flames. I hope that's the worst one. These Texans are crazy!
Hmm, I wonder if the skunk needs extra preparation to make sure none of the scent gland stuff gets into the meat. I don't think I'd like the taste of that if it's similar to the smell. Of course, my taste buds may be numbed with the beer I share with the chili by the time it's all done!
Apparantly I was ganged up and was "told" we are doing an orange colored food tonight.....so it is, mac and cheese, carrots, sliced peaches, rounding out the meal with orange juice.
Apparantly I was ganged up and was "told" we are doing an orange colored food tonight.....so it is, mac and cheese, carrots, sliced peaches, rounding out the meal with orange juice.
Origin of ZITI Italian, plural of zito, alteration of zita; piece of tubular pasta, probably short for maccheroni di zita, literally, bride's macaroni
So, you t'ink you gotta chance in hell of correcting an Italian from Brooklyn about pasta? Fuhgeddaboutit!
Listen here, Mister Yankee EYE-talian, we know a thing or two about a thing or two down here in the country of TEXAS. We have DiGorno pizza AND spaghetti-O's down here. You yankees do not corner the market on eye-talian!
Apparantly I was ganged up and was "told" we are doing an orange colored food tonight.....so it is, mac and cheese, carrots, sliced peaches, rounding out the meal with orange juice.
The inmates are running that asylum!
They can be very intimidating and persuasive. Such as strong language (I love you and please) and enormous weapons (hugs, kisses and batting eyes)....what is a parent to do?
Origin of ZITI Italian, plural of zito, alteration of zita; piece of tubular pasta, probably short for maccheroni di zita, literally, bride's macaroni
So, you t'ink you gotta chance in hell of correcting an Italian from Brooklyn about pasta? Fuhgeddaboutit!
Listen here, Mister Yankee EYE-talian, we know a thing or two about a thing or two down here in the country of TEXAS. We have DiGorno pizza AND spaghetti-O's down here. You yankees do not corner the market on eye-talian!
CP, Consistent with the "authentic" qualities of the pizza espoused by "Okie", I submit that you should consider this "down home" chili made in Cincinnati.
Like the pizza, it is guaranteed to have zero percent of the FDA daily recommended nutritional requirements, and, frankly, is composed of none of the four major food groups, unless "guar gum" has been so reclassified!
CP, Consistent with the "authentic" qualities of the pizza espoused by "Okie", I submit that you should consider this "down home" chili made in Cincinnati.
CP, Consistent with the "authentic" qualities of the pizza espoused by "Okie", I submit that you should consider this "down home" chili made in Cincinnati.
Like the pizza, it is guaranteed to have zero percent of the FDA daily recommended nutritional requirements, and, frankly, is composed of none of the four major food groups, unless "guar gum" has been so reclassified!
Bon appetit!
Funny they got the Dixie right..
Think Ill find some Guar Gum fillets in the local butcher shop this week and treat my family to scrapple, ( I mean that is really considered food?)
Homemade whole wheat French bread and cream Of mushroom Soup
That is not a proper meal! Take that leftover ham [once you establish is it still good], cut it up in chunks. Slice up 3-4 potatoes in small chunks. Chop up one medium onion. Take a can of cream of mushroom and spread half of it on the bottom of a 9x11 baking pan. Layer half of your potatoes over the MR soup. Sprinkle with chunks of ham, onions, salt and pepper and grated cheddar cheese. Do another layer or two until you run out of ingredients.
Cover with foil and bake for 1 hour until potatoes are soft.
1) Griddle/grill (not boil) the hot dogs. 2) Heat some sauerkraut 3) Grate some Gruyere(or Ementhaler) cheese 4) Slice open from top (not completely through) some baguettes 5) Open baguette, spoon in sauerkraut along the length 6) Place hot dogs atop kraut 7) Coat with cheese 8) Broil, cheese side up, just to melt same
Should look like this:
Prime rib to celebrate the Harley's Anniversary? I like the idea - it's now on the calendar!
Baked pork chops, egg noodles, green beans, sliced peaches, yeast rolls......for desert chocolate chip cookies.....that is if the kids have not eaten all the cookie dough.......
That is if we have room....it has been rainy, so Christmas movies saddled with hot chocolate and popcorn....
I have no idea what's for dinner tonight. To help remedy the situation, H is getting a series of cooking lessons for Christmas. I'm going to attend, too. And yes, before I signed up for them, we did agree using the POJA.
Okay, then.....three days until Christmas Eve (I love doing this just to read the horrified protests of the less adventuresome!) and we will once again be consuming the Dinner of the Seven Fishes (actually: Seafoods)!
As appetizers we will enjoy chilled clam dip(1) and warm crab dip(2).
We will have a pasta course of linguine with anchovies(3).
The salad course will be a cold baccala salad with a olive-pepper tapenade topping.(4)
We will then dine on Octopus with Wine and Tomatoes(5) and Calamari fra Diavolo(6), and, instead of bread, Pepperidge Farm Goldfish Crackers(7).
How about it, colleagues - Anyone else observing the Holiday with an ethnic feast?
Mmmmmm......I'm not sure about all that NG. The only time I would eat anchovies would be in the preparation of homemade Ceasar salad dressing....even then it is in the form of anchovie paste.
I am still trying to figure out some ideas for a new traditions Christmas dinner. I am hoping that others will share what they are serving so I can get some ideas. I have the ham.
Good grief, how can a person have a 7 fish dinner and leave out the fish sticks??
As a matter of fact, fish sticks (What part of the fish is the "stick"?) WILL be served at the NG family Holiday repast. It seems that DGS, age 2, has latched onto those chopped, formed, and processed icthiological horrors as his "favorite food du jour"!! Since DD and family, are driving here from NC, we are making accommodations for DGS's juvenile palate, and making them available.
For Christmas dinner we had a pork roast with red potatoes, an onion or two, and carrots. There was so much in there that even with the minimal amount of water it leaked!
Tonight we plan to shove rice in the leftovers. It'll last us tonight, maybe even tomorrow.
It seems that DGS, age 2, has latched onto those chopped, formed, and processed icthiological horrors as his "favorite food du jour"!! Since DD and family, are driving here from NC, we are making accommodations for DGS's juvenile palate, and making them available.
Still working for the two main food pantries in my area and for Christmas a local grocery store donated several boxes of bacon and sausages, rice, pastries,a and bread. So a lot of people in this area had what they needed and full stomackes for Chritmas. The store also donated dairy products (milk, cheese, etc.) even tho past the store expiration date but still decent to consume. I worked with several of the clients the day before christmas and it was very rewarding to be able to provide these gifts and most of the clients were very appreciative. Some asked for more food and were disappointed of course when we had to limit them as only so muich to go arund for so many. We did have candy tho from the donations as well and the kids seemed happy with that. It's disappointing to know that clients can visit only once in each 30 days, so you have to supply them with as much as possible within the limitations. Most make the rounds of different pantires and shelters over the month. At least we were able to provide them with healthy staples and some extras.
despite what some people might say ham and egss not bad. I somtiems have a ham salad when can afford it and is good. Not sure fs you were kidding int terms of the ham and eggs but that would be good meal people here in need. But, I believe you are serisou and very concerned. This is a tough job, J-K, no matter who does it. Tonight am feeling effects of a muscle pull from a few weeks ago so am not sure am ready to go in and heft boxes . But, pobably will because I do not like giving up. Tom
despite what some people might say ham and egss not bad. I somtiems have a ham salad when can afford it and is good. Not sure fs you were kidding int terms of the ham and eggs but that would be good meal people here in need. But, I believe you are serisou and very concerned. This is a tough job, J-K, no matter who does it. Tonight am feeling effects of a muscle pull from a few weeks ago so am not sure am ready to go in and heft boxes . But, pobably will because I do not like giving up. Tom
Most Men don't Tom..Proud of ya Guy..Keep on Keepen on..
I found this recipe a long time ago that was supposed to be a beef stew recipe of Julia Child's. It was marinated with a bit of burgundy and I don't mind if you call the recipe a French name or English name, it was delicious! Warmed our bones on a very cold winter night. I wished I still had that recipe. Time and care during cooking, I say, makes an okay meal turn out to be a heavenly meal!
I have gotten most of the ingredients for that Julia Child's beef recipe, but for tonight it's my own concocted marinated steak, mashed potatoes, and lima beans.
Got home somewhat late from seeing Les Miserables and whipped up tilapia baked under a sauce of crushed tomatoes, thinly sliced onions, and canned diced carrots. Served it over some ditalini, with a California Chardonnay.
Kraft has an excellent website with lots of recipies. I love cooks.com when I get stumped for new ideas. I love casseroles with a salad and nice bakery bread.
Kraft has an excellent website with lots of recipies. I love cooks.com when I get stumped for new ideas. I love casseroles with a salad and nice bakery bread.
I love soup, but DH is a meat and potatoes kind of guy.
I stewed a chicken last week and we ate 7 meals from it - chicken and rice, chicken and rice soup for my lunch at work, chicken salad, enchiladas twice, etc... I was proud of that. First chicken I've ever stewed in my life, or deboned and cleaned.
Thanks for the links, I'll check out Kraft. I am a member at Cooks and Allrecipes.
Pistou, which is an elegant French vegetable soup, HEAVILY spiced with garlic - to the extent that it is oozing through my finger-pores, erasing the letters on my jrtboawf!
Pistou, which is an elegant French vegetable soup, HEAVILY spiced with garlic - to the extent that it is oozing through my finger-pores, erasing the letters on my jrtboawf!
Wheres the beef??? That is a sissy supper!!
My dinner was chili dogs, no bread and cream cheese with sugar free chocolate chips! YUM!
broiled wild Sockeye salmon, steamed brown jasmine rice, and green beans with pine nuts sauteed in olive oil
Man, that sounds good! But beware, if the meal does not involve something with hooves, there will be protests!
Which reminds me, if anyone enjoys a quirky read, get The Shameless Carnivore. The author reports on his quest to eat a different meat, or cut thereof, every day for a year. The guinea pig account is hilarious!
broiled wild Sockeye salmon, steamed brown jasmine rice, and green beans with pine nuts sauteed in olive oil
Man, that sounds good! But beware, if the meal does not involve something with hooves, there will be protests!
Hooves? Gross. I am NOT eating hooves for dinner.
Actually, I'm trying to stay away from livestock that could have potentially been fed hormones. I have a thyroid condition and there are some theories bouncing around out there that these hormones that are commonly given to cows, pigs, etc. may be negatively affecting thyroid function in humans. So, I'm trying to eat mostly sustainable seafood, chicken that does not have added hormones, organic milk, fruits, vegetables, and whole grains. Will it help? Who knows, we'll have to wait and see.
Ground deer meat in a pasta sauce done with mushroom soup for a poor mans (and healthier too) version of alfredo sauce on flaxseed pasta noodles. tomato pasta sauce gives me killer heart burn .. so my wife either cuts the tomato sauce in 1/2 with mushroom soup .. or leaves out the tomato sauce totally in her pasta dishes. Of course in the mushroom soup sauce .. she puts peppers ... red and green .. onions ... garlic .. plus who knows what else. ITs SOOO YUMMY!
Easy to make: Tortilla, pizza sauce, shredded mozzarella, topping(s) of choice, tortilla on top. We actually cook them stove-top (medium-low) in a 10-inch cast iron pan, with the eight-inch pan pressing down on them. Four minutes, flip, four minutes, enjoy.
On the menu tonight, baked pork tenderloin with mushrooms, served with egg noodles, asparagus, cucumber and tomato salad, and desert a lemon meringue pie.
Topping 1/4 cup butter, melted 1/2 cup firmly packed brown sugar 2 x 8oz cans sliced pineapple, well-drained (*) 8 maraschino cherry halves
Cake 2/3 cup firmly packed brown sugar 1/3 cup butter, softened 2 eggs 1+1/2 teaspoons vanilla 1+1/2 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk
Directions Heat oven to 350 degrees. Melt 1/4 cup butter in 11x17in ungreased glass baking dish in oven (3 - 4 minutes). Stir in 1/2 cup brown sugar, spread mixture evenly in pan. Arrange 8 pineapple slices on top. Place cherry halves in center of slices.
Mix flour, salt and baking powder in separate bowl; set aside. Combine 2/3 cup brown sugar and 1/3 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 - 2 minutes). Continue beating, adding eggs one at a time, another 1 - 2 minutes. Stir in vanilla. Reduce speed to low. Beat, gradually adding dry ingredients alternating with milk and scraping bowl often, beating 1 - 2 minutes after each addition.
Gently pour batter over pineapple. Bake 30 - 40 minutes, until inserted toothpick comes out clean. Loosen sides of cake by rimming with knife. Invert cake onto serving platter, letting set for five minutes. Carefully remove pan. Cool completely before serving.
(*) 16 oz of well-drained peach or pear slices can be substituted (Save the cherries for a Manhattan!)
Colleagues, not every dinner must be prepared and eaten at home, and dining out is recognized as a good opportunity for UA time. Dining out can cost less, if you'd like.
There is a website called www.restaurant.com that sells discount dining certificates. Nominally the deal is that one pays $10 and receives a serialized e-coupon, easily printed, for $25 off at the restaurant chosen. (There are similar higher denomination offers.) Use of the $25 coupon usually entails a commitment to spend at least $50 at the establishment. (Again higher denominations behave proportionally.) So in effect, the $10 coupon price means the $50 meal costs the user $35. A good, but not earth-shattering, deal.
But....the site through 31 January is running a sale for current customers. The $25 coupon is now reduced to $4, so the nominal $50 meal would be $29 out of pocket.
What I do is wait for a sale like this, and buy 10 - 20 coupons to local restaurants, and use them over a year (They NEVER expire, and if a restaurant closes, you can "swap" for any coupons on their site.)
If interested, go to www.restaurant.com/yum. You'll have to open a free account, with a credit card, supplying your e-address and a password. Then put in your zip-code to find the places in your area that are participating, or any other zip-code, if you know you'll be travelling, for instance. Select your chosen coupons, send them to your electronic basket, and when you're done, check out. At check-out you'll see in the upper right corner (not hidden) a place to enter "yum" again. That will signal the system to apply the discount to the coupon purchases. Then hit "Complete Transaction" or whatever, and your card will be charged the discounted rate. Your coupons will usually be available for printing right away, or you can come back to your account some other time for printing.
Bride and I use this a lot, and it's not as disconcerting as a newspaper tear-out coupon, because the item has printed on it "Gift Certificate" (which by the way, we've used as stocking-stuffers for our three adult children.
Anyway, use this hint if you'd like. I do not know if this works in foreign countries, like Canada, England, or Oklahoma!
Wow, my DH would love this! Thanks so much! If you are so inclined, this would be a great topic for a thread in MB101 since folks are looking for good ways to achieve their UA time.
Where the heck do you get all those blueberries in January? It ain't THAT warm in SC!!!
Anyway, here it's stuffed shells florentine, with home-made hot Italian sausages. Actually, let me re-phrase that: ...hot-Italian, home-made sausages. I made them so this is more accurate!
Off to grocery store to get a couple of items for the Bride of NG Pineapple upsidedown cake for tonight. maybe I will pick up some yeast to make some homemade bread.
Childrens dinner: little smokies in a blanket, green beans, sliced peaches and strawberries, LR: leftover slow cooker beef stroganoff over egg noodles, greenbeans, chocolate.
Last night, I made a whole roasted chicken in the crock pot with the most amazing gravy ever. We were literally standing over the stove, eating spoonfuls of it after we finished dinner. Side dishes were fresh green beans and mashed sweet potatoes.
No clue about tonight, but probably something with the leftover chicken.
Yeah, more or less. I even tried to instill authentic Southwest elements into the preparations, using fresh spices, and cooking it in a cast-iron frying pan. I could not go all the way, however, since I couldn't acquire any prairie-weeds, or tumble-dogs, to invoke that real "Yee-haw" environment!
I shudder to imagine what yankee gravy tastes like!! How do yall make gravy? My yankee sister in law will throw good pan drippings down the drain in favor of a jar of Franco American gravy.
Last night, I made a whole roasted chicken in the crock pot with the most amazing gravy ever. We were literally standing over the stove, eating spoonfuls of it after we finished dinner. Side dishes were fresh green beans and mashed sweet potatoes.
No clue about tonight, but probably something with the leftover chicken.
"Reserving approximately 1/3 cup of the drippings, and all the scrapings, add 1/4 cup of the spiced flour coating, and stir together until mixture darkens. Add the milk mixture (1 cup buttermilk mixed with 1 12oz can of evaporated milk) to the pan and heat over low heat until gravy reaches desired thickness, approximately two minutes."
There was a friendly wager in our house today. We drive past a beautiful mansion often and DH said it was built recently. I knew he was wrong, oh so wrong, and we made a wager that if it was built prior to 1980 he had to buy me dinner, if it was built after 1980 I had to cook and cleanup tonight.
So, we just got back from getting BBQ at Dickey's, tried a new somewhat local beer to go with the BBQ, and stopped at Coldstone on the way home.
We lived in the Carolinas until December 2012. North Carolina accepted Common Law until May 2012. When Amendment One passed there banning Common Law brought from another state (ours was formed in South Carolina) we began planning our wedding. I've always been on the fence about having a marriage certificate for political reasons that I'm not going to debate here. We had talked about it over the years and for one reason or another never had gotten married.
The move into the frozen north is within the last month. In 58 days we'll be really married with the benefit of clergy and a marriage license. Hopefully, my wonderful employer that shipped me to Ohio won't remove my 'husband' from my insurance in that time!
Last night was chicken wings, homemade fries, and mixed fruit. Then we camped out on the living room floor, watched movies, ate popcorn then sherbet.......we all ended up falling asleep on the floor. It was awesome.....except for LR being a little sore from the hard floor.
chicken wings, homemade fries, mixed fruit...popcorn then sherbet...watched movies...ended up falling asleep on the floor.
Does it get any better than that?
In 1986 we got evacuated from our seaside campground in Ocean City, Md, by Hurricane Charlie, and spent the night on the gymnasium floor of Stephan A Decatur HS in Salisbury. My children to this day can remember the excitement of sleeping on the gym floor, amidst hundreds of other displaced vacationers, and waking up to Red Cross cornflakes and milk.
Last night was chicken wings, homemade fries, and mixed fruit. Then we camped out on the living room floor, watched movies, ate popcorn then sherbet.......we all ended up falling asleep on the floor. It was awesome.....except for LR being a little sore from the hard floor.
Makin me hungry for homemade fries LR..We used to have them long ago when the kids were small..
I used to sleep on the hard floor when my back was pulled out, and yeah I would wake up stiff too.
Completely out of groceries...so take-out taco pizza (multigrain crust with chicken) with extra fixings on the side (salsa, sour cream and jalapeno peppers).
Not anymore, but we did get a lot of snow....my neighbor said 38 inches. Kids were out of school yesterday and on a delay today. Can't wait for spring!!
Only if you share the bread recipe. I purchased some whole wheat flour and yeast earlier in the week....my plan was to make some bread tomorrow and entertain the children by teaching them the fine art of kneading bread.
Two years ago, bride and I were at a three-day conference in Fort Worth, which was scheduled to end around 4:00pm on Saturday. Bride got hold of a map and discovered that Oklahoma, a state to which she had never been(!), was remarkably close (like about 100 miles), googled around, and located "McGehee's Catfish Restaurant and Airport" in Coffeyville, KS, and learned this fine establishment offered an all-you-can-eat meal of fried catfish, french fries, and hushpuppies! I guess it is unnecessary to recount that we finished our sessions, hopped in the rental car, and drove up I36 to a left on (what else?) McGehee Rd, and followed that to a lovely spot overlooking, at some distance, the Red River.
Great catfish, wonderful attentive staff (like the whole McGehee family), and major EN points booked by yours truly....
Did you mean in Marietta, Oklahoma? That would be about 100 miles from Ft Worth. I can't believe you Yankees didn't go to Billy Bobs and ride the mechanical bull like most Yankees!
I am impressed you folks ate catfish! Most Yankees won't eat it, including my damnyankee husband.
And they will stare at me blankly until I tell them the "yankee who visited back in XX!" The reason I asked if it was in Marietta, OK, is because you said Coffyville, Kansas, which is 300 miles from there! Coffeyville is 400 miles from Ft Worth.
Quote
As for "Billy Bob's", the rest of our party went there Saturday night, while poor NG is driving, driving, catfish-eating, driving, driving.....
I almost got kicked out of Texas for taking a band of rowdy Yankee co-workers to Billy Bob's who were dressed in shorts and polo shirts! Oh yes, we were quite the spectacle, especially when they decided to join the cowboys in their line dancing. When the dance was over and the cowboys were leaving the floor, I heard one of them comment "did you see those a**sholes out on the dance floor?"
We had strawberries with lunch. We are currently out of blueberries.
Girl, you have a serious fruit addiction!! Do I need to check your blood sugar??
Nope, I had 2 strawberries with lunch and about 1/4 of a sliced apple with dinner......I keep plenty of fresh fruits and veggies around for the children. Many times, fruit is the dessert.
FACT The easiest ways to have a souffle fail is to not have the egg whites at room temperature, not having a absolutely pristine bowl (preferably stainless steel), either under- or over-whipping the egg whites, or permitting external factors (vibrations, etc) to upset the creation as it cooks.
OPINION The easiest way for a husband to fail is to use the term "despised" when reporting his reaction to your efforts.
Scratch BBQ sauced back ribs, grilled with mashed potatoes and a simple romaine lettuce salad. I don't like cold weather and I want it to be spring now! So, instead of a dance and chant, I hope the smell of charcoal hurries warm weather in.
Chicken grilled cheese, sweet peas, and homemade lemon meringue pie.
I hope the pie is good, it's on the deck cooling now. Hurry up, Hurry up! Recipe said cool at room temp for 3 hours, but outside in 20 degree cold I should be good with an hour?!? I want to eat it now, the filling was incredible when I cleaned the bowl.
Recipe said cool at room temp for 3 hours, but outside in 20 degree cold I should be good with an hour?!
Oh, yes! And if you're really pressed for time, instead of cooking for two hours at 350, try one hour at 700!
Just kidding, friend. Reminds me of my working days when the joke about workload planners was that their idea was to use nine women for one month to gestate a baby!
Well, the hour outside worked out and the lemon curd in the pie is heavenly. The meringue did what it's supposed to do, and I got a solid 8.5 on the pie at home. My coworkers are enjoying part of it now.
I don't like meringue pies, but they're DH's favorite.
I am having frozen fried rice out of a box from IGA. In Montreal. Montreal is too cold and windy to go venture out for real food = lazy, warm, hotel room me.
Thank you for the food fantasies.
I was here last fall and had the best spagetti sauce w/ meat I've ever had in Old Montreal. In April I will re-create that dinner!
Potato Pancakes, Bacon, Eggs, and leftover lemon meringue pie.
The potato pancakes were my dad's recipe, which I had to call him to get and they were almost as good as his. Nobody cooks potatoes like daddy, though. Wonderful dinner, very warm and comforting.
Potato Pancakes, Bacon, Eggs, and leftover lemon meringue pie.
The potato pancakes were my dad's recipe, which I had to call him to get and they were almost as good as his. Nobody cooks potatoes like daddy, though. Wonderful dinner, very warm and comforting.
I love this thread. I get ideas from you guys all the time!
I eat low carb, so sometimes I can eat what I make for my family without the carby sides, other times I make myself something else.
Last night the family had pizza, I had turkey meatballs, with a sugar free sauce, cheese, and spinach mixed in, and for desert plain greek yogurt with stevia and pecans.
Tonight maybe beef and broccoli, served with lo mein noodles for family....me without the noodles.
Potato Pancakes, Bacon, Eggs, and leftover lemon meringue pie.
The potato pancakes were my dad's recipe, which I had to call him to get and they were almost as good as his. Nobody cooks potatoes like daddy, though. Wonderful dinner, very warm and comforting.
Okay, Hope, now you have to share the recipe!
Ha! Recipe is pretty loose description, but grate 3 or 4 potatoes, put an egg with them, enough flour to make it doughy, salt and pepper to taste, and fry them up.
All of the recipes I found on a quick google involved instant potato flakes and that just wasn't working for me.
I think it's been almost 2 months since I've had any high fructose corn syrup and I'm down 12 lbs in that time (total weight loss of 56lbs! Yay me!). We are trying to eat less refined foods, maybe not a healthy diet by my mother's standards, but a less refined, cooked at home diet at least.
Logan, I like your idea for the cheesy taco bake, what type of noodles do you use? I was thinking maybe elbow macaroni, I could make up a small batch for me minus the pasta too!
Hope I like your idea for potato cakes too, I have never made them myself, but H used to make them for us if we had leftover mashed potatoes and they were SO GOOD!
Last night we had smoked pork shoulder, we shredded it up and made sandwiches, mine with a lettuce wrap, green beans, and baked potatoes, and mac and cheese for family.
Tonight thinkin beef stroganoff for family and chicken and salad for me.
Logan, I like your idea for the cheesy taco bake, what type of noodles do you use? I was thinking maybe elbow macaroni, I could make up a small batch for me minus the pasta too!
I have a couple different mexican casserole dishes I make. This one called for noodles and I used macaroni. I have others that use tortilla chips, corn torillas, or flour tortillas.
For me tonight - black bean soup over white rice. It's nutritional and considering that someone gave me the can of soup it is going to be inexpensive I'm pretty much at one meal per day so I try to make it the best possible at this time. I've gotten used to hot dogs -esp. if i can afford a can of chili with it and the rice too. I have a couple of the hot dogs left so that will be for Friday night and maybe watch a tv movie after it. I still have some cans of green beans and saving them for later meals.
I've been reading quite abit lately and don't think that you need to have a meal every day to survive. I'm reminded that there are many who don't even have what I have like rice or oher things and can survice for awhile.
It has been requested that Green Eggs and Ham be served for dinner.....anyone have an idea what would go with this? I am thinking they are wanting a Dr. Suess themed meal......similar to the all Orange colored meal we had to have a month ago. (that consisted of mac and cheese, carrots, corn, peaches and orange juice).
Green eggs, cat in the hat pancakes (pancakes layered with strawberries and bananas) and pink ink drink (blended yogurt, milk, and a couple strawberries).......fun even for a grownup!
For the family grilled cheese, tomato soup, and onion rings...not such a great dinner but they love it...not sure what I will have, maybe a grilled chicken breast and veggies.
I think H and I may have the house to ourselves tonight, for the first time in....I don't know how long! I hope we can go out....all UA time! I can't wait!
Evidently the highlight of the gathering is an event in which fully-clothed participants jump into, roll around in, and attempt to emerge being coated in, a whole lotta grits! The winner is the one showing the greatest increase in measured weight, post-wallowing.
Ahhhhh, the ideal of gracious Southern living.....
I made pancakes with bacon as a treat for my family for breakfast today.
My pancake emerged in the shape of the USA, minus Alaska. There were bits of bacon sticking out to form Florida and somewhere else that sticks out that I've forgotten.
My geography geek husband told me each state that I was demolishing, mouthful by mouthful. I was thinking of my MB friends the whole time. You were all delicious.
Now I've got to starve for the rest of the day because I should not have had carbs.
Evidently the highlight of the gathering is an event in which fully-clothed participants jump into, roll around in, and attempt to emerge being coated in, a whole lotta grits! The winner is the one showing the greatest increase in measured weight, post-wallowing.
Ahhhhh, the ideal of gracious Southern living.....
Just fyi.......wearing pantyhose during said event might lead to someone to be disqualified. I'm just saying.......
Tonight....seafood nachos! Our family favorite: Chips, cheese, cooked shrimp & shredded (imitation) crab; bake for 10 minutes - viola! Serve with some homemade guacamole, diced tomato and sour cream. We also do seafood quesadillas sometimes.
Went out to eat tonight - I had crab & shrimp cakes w. horseradish cream & roasted veggies. The kids had a variety of Italian dishes: pasta alfredo, mezza roma flatbread, etc. We are totally spoiled! Bunny tracks ice cream for dessert.
I made my first meat loaf......mashed potatoes(instant) and my son chose corn over green bean or peas.....DARN it forgot to add the breadcrums.....Its ready to take out of the oven right now....we will see
I made my first meat loaf......mashed potatoes(instant) and my son chose corn over green bean or peas.....DARN it forgot to add the breadcrums.....Its ready to take out of the oven right now....we will see
I made my first meat loaf......mashed potatoes(instant) and my son chose corn over green bean or peas.....DARN it forgot to add the breadcrums.....Its ready to take out of the oven right now....we will see
Congrats on making your first meatloaf.
Did you remember the meat? (kidding) Hope it tasted GREAT!
My hair stylist told me her brother made a 'baloney meatloaf' for dinner one night. She (not-so) politely declined to partake...actually I think she said something after the first bite like, "What in the H*LL are the chunks? What is IN this thing!?!"
Yeah z ...lol....It had 1.5 lb of lean beef and .75 of saugage....I think the bread crum was supposed to hold it together....kinda crumbly...oh well...it wasnt bad...my w makes it better
Yeah z ...lol....It had 1.5 lb of lean beef and .75 of saugage....I think the bread crum was supposed to hold it together....kinda crumbly...oh well...it wasnt bad...my w makes it better
The bread crumbs are indeed a binder, though if you want a healthier option, you can substitute oats.
Man, now I'm craving meatloaf.
I made a giant salad for dinner out of the huge head of romaine lettuce I bought from the local organic farm where my daughter's preschool went to pick strawberries a few days ago.
I had no dinner. Prisca and I were on a date, and we bought dinner at Subway and took it in the car, and I had such a good time that I FORGOT TO EAT MY SANDWICH. We just now discovered it, sitting there, hours later.
Yeah z ...lol....It had 1.5 lb of lean beef and .75 of saugage....I think the bread crum was supposed to hold it together....kinda crumbly...oh well...it wasnt bad...my w makes it better
Your W may make 'better' meatloaf, but I will tell you I enjoy whatever DH makes just because it means I don't have to cook. Cooking is usually my 'job' in our house. If DH cooks it's usually Grill Cheese, Egg and Cheese, or PB&J with Bacon on the side, but it's some of my favorite meals.
Last night I had PB&J and milk. We took a 'nap' when we got home and DH never got up. When I woke up around 11 and I made me a sandwich and went back to bed around 3am. I don't understand how DH can sleep 12 hours in a stretch!
last night I made burritos for the family, I don't know of a way to make that a low carb option so I made chorizo and eggs with guacamole for me...so good!
Tonight Spaghetti and garlic bread for the family and meatballs for me...and of course some veggies, haven't decided yet, maybe green beans.
Yeah z ...lol....It had 1.5 lb of lean beef and .75 of saugage....I think the bread crum was supposed to hold it together....kinda crumbly...oh well...it wasnt bad...my w makes it better
...I heard amazing things about that meatloaf from your wife's thread, BBall. Nice!
Z, You really know how to make a guy feel good, I don't know what she posted but, I do know there is still plenty left over....I probably won't be making meatloaf anytime soon....lol
I used to love Big Boy. But In-n-Out is better. They use fresh meat that has never been frozen and they make their French Fries right there, out of actual potatoes.
my H made a pizza noodle bake type thing...he even went to the store to get what he needed! I just had a small taste cuz it was carb crazy, but it was good and they all enjoyed it! It was nice NOT to have to cook or shop YAY!
I grilled a chicken breast for me with some green beans.
Now you have my attention, what does the low carb crowd get at In-n-Out? We have them here, never been, but normally feel I have to skip out on fast food night for the family.
Now you have my attention, what does the low carb crowd get at In-n-Out? We have them here, never been, but normally feel I have to skip out on fast food night for the family.
The low carb burger there basically comes without a bun. They wrap it in lettuce instead. All the yumminess, just no bread.
writer is correct. Typically a low carb burger is one that is wrapped in lettuce instead of bread. We don't have In-n-Out where I live but my low carb friends in other states just love their burgers. Carl's Jr has pretty good low carb burgers, though. Otherwise, I ask for a cheeseburger with the cheese in the middle of 2 patties and I just take the bread off. Wendy's is the best hamburger place in a pinch. They use really good meat.
First day of Spring athletic season yesterday, and on my return discovered Bride had prepared mustard-crusted leg of lamb, rosemary-roasted potatoes, and an asparagus-mushroom-walnut salad
Why, yes, yes that is the recipe. I marinate it overnight rather than 2 hours.
I just now have become aware of Good Eats and enjoy it tremendously. It not only satisfies my need to hear of new recipes and techniques, it satisfies my scientific side.
Went to In-n-out and picked up dinner for ALL of us the other night...was sooo good that H and I had it again yesterday for lunch! I had the double double animal protein style both times. We loved it! Just wish they had some low carb fries
Sorry for delay in response. No, investigated, but it goes by gross I, not net. After nursing expenses for her (not accepted as a deduction) don't qualify. Would not want that anyway - makes you dependent and I would feel guilty. Learned to have one meal/day. Intersting deal tho - I love to work in food panttries - there are many more people in need for basic food than most imagine. I didn't when I started. Many of these could only dream about having meals based on the scumptious recipes here. Makes my hunger and scounging seem like a pittance.
last night my family had pizza, sometimes I will join them just eat the top off a few pieces, but this drives them NUTS! I decided to spare them, and grilled myself 2 juicy hamburger patties, stuck together with cream cheese and guacamole, and a cucumber salad on the side......soooo good!!!
A big juicy slab of barbecued baby back ribs, my homemade pasta salad (rotini pasta, Havarti cheese, chunks of pepperoni, black olives, broccoli & red peppers with my secret recipe salad dressing :::cough Good Seasons cough:::) and Hawaiian sweet rolls with enough butter to choke a mule.
I wonder how long it will take to get there from Utah? Going to find out. Keep the ribs warm for me and the pasta salad.
You got it, girlfriend! Grab a flight and get over here.
I'll make up the beds in the spare rooms. Markos and Prisca, you're in my eldest's son's old room. The kids will have to camp out in the rec room in the basement. Brainy, I've got the front room for you and Mr. Brainy.
I wonder how long it will take to get there from Utah? Going to find out. Keep the ribs warm for me and the pasta salad.
You got it, girlfriend! Grab a flight and get over here.
I'll make up the beds in the spare rooms. Markos and Prisca, you're in my eldest's son's old room. The kids will have to camp out in the rec room in the basement. Brainy, I've got the front room for you and Mr. Brainy.
We'll leave the light on
Ohio isn't THAT big, bet I could beat them all there and eat everything!
I'm inspired. I need to lose about 15 pounds. (Note to new BS's - the Infidelity Diet isn't permanent - especially after you recover! :D)
Congrats Prisca! I've lost 63lbs last weighing since March 2012. I'm trying to go Gluten Free/Low Carb/No Sugar and failing some days lately, but doing pretty good most of the time.
Well yes the spaghetti, but I enjoy the Kraft Tangy spaghetti with some white rice and soy sauce on it. It comes in a package for only about 1.70 and about .50 for the sauce with the rice as an extra. Cheap meal yes but I am going to have this tomorrow on my 71st birthday. First one celebrating alone. Tough week - spent about20 hours this week hefting food at the food pantries, but it sort of gives a good feeling. Notice am more tired now after a week of work but pushing it. Working with weights to try to bulk up and think that is the reason, but am going to push more and more. Lots to do. Anyway if you want a really good spaghetti dinner try this. No garlic bread tho, just the white rice. Maybe add a full helping of broccoli, which I will do.
Friend Tom will soon turn seventy-one. Even now he sees work to be done. Like a human gantry, Hoists crates in the pantry, His service to Man has just begun!
Things havecome full-circle, dude! One of my first posts, in March 2010, was a poetic response to a similar one of yours about St. Patrick!
Well yes the spaghetti, but I enjoy the Kraft Tangy spaghetti with some white rice and soy sauce on it. It comes in a package for only about 1.70 and about .50 for the sauce with the rice as an extra. Cheap meal yes but I am going to have this tomorrow on my 71st birthday. First one celebrating alone. Tough week - spent about20 hours this week hefting food at the food pantries, but it sort of gives a good feeling. Notice am more tired now after a week of work but pushing it. Working with weights to try to bulk up and think that is the reason, but am going to push more and more. Lots to do. Anyway if you want a really good spaghetti dinner try this. No garlic bread tho, just the white rice. Maybe add a full helping of broccoli, which I will do.
Tom
Kraft Tangy Spaghetti??!! I LOVE this kit! Sooo yummy! There was a Kraft spaghetti dinner that was in a red box that had the sauce already made - they have apparently stopped making that product, to my complete dismay
I am also on the hunt for Chef Boy Ar Dee boxed lasagna, but I think they discontinued that one, as well.
Ice cream.......you should know by now I sometimes leave out words.....my fingers do not type as fast as my brain thinks.......maybe that means I am super smart......or maybe just a smart a$$.......but maybe just a slow typist......you know old age and arthritis
Ice cream.......you should know by now I sometimes leave out words.....my fingers do not type as fast as my brain thinks.......maybe that means I am super smart......or maybe just a smart a$$.......but maybe just a slow typist......you know old age and arthritis
Haha I hear you, girlfriend. It's because your super smart (that's what I'm telling myself).
I was actually wondering if it was ice cream or that shaved ice that's so popular during the summers. My kids loved this, and would do any chore to get the treat. The easy days.
I thought it was pretty funny if it really was ice for dessert.
You need to write a screenplay or open a restaurant where you are! Thank you for your expression because I was feeling a little down on birthday. For me it's the wishful thinking of you've done this but you haven't done that yet! And yea, you can't work in a food pantry unless you heft boxes and cartons. Not a bad deal tho - I've been working out and the lifting is helping with that. When I get to 2 pushups I'll let you know..*s*. Honestly, I was feeling a down because I was expecting more recognition and it's not there, and rightly so That is me, and I am working on that because there are a couple of people upstairs - like Mary and Jesus - who don't want to hear that crap from me~.
The best part of all this NG is the people I've met in the last year.. They are not FB friends or anything like that (don't even have FB). They are face-to-face friends and acquaintances who I have met and worked with during this time. These are not paid jobs, so you do realize why the other persons are there! Think I can count about 25 or so new friends in this regard.
Also, as you and others have most likely noticed, I do like to chide and needle for a purpose. And, I know some will say 'get out of here', but I don't go on social websites like this. So, this site, and my occasional posts are my way of chiming in to attempt to bring true huger to the forefront. As far as the invitation to the deaconate, well this I my time to indicate whether or not I can do he physical service on an ongoing basis.
Marital Wow good to hear you again! Most likely you thought I was dead! The Chef Boyardee are great package dinners, but am on to other things for several reasons. I really cant do the CBaredee and I don't want to try to recreate w/o her here. Have been focusing on the protein stuff for me (no Not the steroid protein) and power--up exercise Just makes me feel good and fit.
Marial despite the pizza stuff there is nothing more than I want than to hold Car at night close to me. I accept that what we always sdid isn't possible now. - she can't live independently with me or a caretaker cost would not be possible. Plan to visit her in August Marital.
Meantime, consider telling us about your favorite way of preparing salmon - have it at least once a week. Lots of protein.
Tom, please excuse the brevity of this reply as I'm working from my smartphone as I'm on vacation.
You did make a statement that I would take issue with, about Jesus and Mary not wanting to hear your complaints and woes. Dude, I think you understate the humanity that was part of the assumption of human form that He accepted. Disappointment and sorrow can be offered as sacrifices for boons for others, friend.
I certainly have no claim to religious training, but faith tells me that emotions are given us for reasons we might not fully understand. Overly dwelling on them to the exclusion of attending to good work would be wrong, but acknowledging them, processing them, and progressing cannot be.
Don't we all just HATE those posters who "Reply" to their own note.....?
Anyway, Grandy, North Carolina would seem to be noted for two things:
1) If they put a bridge/tunnel/ferry from there to the Outer Banks, many visitors to Duck, or Corolla, would save many miles driving SOUTH to the existing causeway, and then back NORTH.
2) It serves as the venue for NG's newest addition to food emporiums with MB connections (see "Sugar Cane" and "Skanky's", already reviewed).
There is a diner there, at which I stopped for a bite. - Firstly, there was a highlighted admonition on the menu saying the were NO SUBSTITUTIONS ("ARE YOU CRAZY?") to be considered on the meal groupings. - Then it seemed everything was RIGOROUSLY prepared, step-by-step, after THOUSANDS of folks had been successfully served. - And to my taste all the offerings seemed a bit....salty, if irrefutably well done.
Don't we all just HATE those posters who "Reply" to their own note.....?
Anyway, Grandy, North Carolina would seem to be noted for two things:
1) If they put a bridge/tunnel/ferry from there to the Outer Banks, many visitors to Duck, or Corolla, would save many miles driving SOUTH to the existing causeway, and then back NORTH.
2) It serves as the venue for NG's newest addition to food emporiums with MB connections (see "Sugar Cane" and "Skanky's", already reviewed).
There is a diner there, at which I stopped for a bite. - Firstly, there was a highlighted admonition on the menu saying the were NO SUBSTITUTIONS ("ARE YOU CRAZY?") to be considered on the meal groupings. - Then it seemed everything was RIGOROUSLY prepared, step-by-step, after THOUSANDS of folks had been successfully served. - And to my taste all the offerings seemed a bit....salty, if irrefutably well done.
Firstly, there was a highlighted admonition on the menu saying the were NO SUBSTITUTIONS ("ARE YOU CRAZY?") to be considered on the meal groupings. - Then it seemed everything was RIGOROUSLY prepared, step-by-step, after THOUSANDS of folks had been successfully served. - And to my taste all the offerings seemed a bit....salty, if irrefutably well done.
First, dump a large container of barbeque sauce in a slow cooker. Then place frozen chicken and some water. Then put in whatever spices you see fit that taste good with chicken, and what's left of a bottle of A-1.
Voila! Unintentional pulled "chicken" barbeque and enough leftover sauce to fill up a bowl and that plastic BBQ container mentioned before to put on burgers and other such things.
Crockpot BBQ chicken in the south?? Actually, your recipe sounds delicious! We just bought a new grill this weekend and can't wait to try it out. It is one of those with a gas grill on one side and a charcoal grill on the other side. WE haven't used charcoal in many years.
Burgers and hotdogs, either potato or pasta salad, watermelon, chips, homemade chocolate cookie ice cream sandwiches (should be very messy ).......and a mess load of fireworks
That's something that this Londoner has never heard of! What is it? (Actually, I think I asked you that before, but I can't remember the answer.)
I'll be celebrating with chicken and chorizo kebabs - grilled on a skewer with lots of vegetables and halloumi cheese in between the chunks - green salad and perhaps a couscous salad. Is that American enough for the 4th?
Just for you, Sugar, I managed to sneakily link this fine flame-broiled meal to a London icon.
Marinated (spices and oil), Barbecued ('til the juices just boil), It is sliced on the slant, Beef-eaters really can't, Resist a well-cooked london broil!
tma, here is the entire recipe. (NG's actual result is pictured to the right.)
Marinade - Mix well 1/4 cup soy or teriaki sauce 1/4 cup cooking sherry 1 Tbs garlic powder 2 tsp ginger paste (or ground ginger powder)
Directions 1 - Put 1.25 in thick shoulder steak in plastic bag. Pour in marinade. Remove as much air as possible, and seal bag. 2 - Marinate in refrigerator for up to 24 hours 3 - Place steak on medium grill for three minutes. Rotate about 60 degrees. Cook for three more minutes. Flip steak, grill, rotate, grill as before. 4 - Remove to platter, let rest for five minutes. Slice. Eat. Accept plaudits.
Thanks so much NG for complete recipe! I am DEF. going to try this! Your actual result looked fantastic!!!! Can't wait to try it....next weekend I think...I will let you know how mine turns out
Anyway, with the heat baking us Empire Staters, Bride and I transferred our usual lite Caribbean supper to the MHV!
1 long loaf crusty baguette some whole-wheat flatbread crackers 2 peaches, 2 plums, pitted and cut into wedges fresh Bing cherries red grapes 1 small camembert i chunk gorgonzola i chunk smoked gouda adequate supply of Montepulciano Abruzzo
Not yet NG, but I am still planning to do, I am kinda cheap though, and was hoping to be able to get the London Broil on sale....I have been watching the adds.
Is this a typical breakfast? If so, I assume you are assiduously checking your cholesterol.
I think I read somewhere that the recommended limit for eggs is 4 per week.
Here is what a typical day looks like for me:
Breakfast: Steel-cut oatmeal with almond milk, natural granola, and fruit or a whole-grain waffle with almond butter and fruit.
Lunch: cheese, nuts, and fruit or pita chips, veggies, hummus and fruit.
Dinner: Varies, but we eat a lot of veggies, salads, soup, brown rice/quinoa, fish, and chicken. Sometimes we mix it up and make pasta or enchiladas (I love chicken enchiladas with green sauce or black bean and sweet potato enchiladas).
Snacks: Don't eat many, but I will usually have a small amount of dark chocolate after lunch and in the summer, I enjoy a milkshake in the evenings.
Mix that up with walking at least 4 times a week for a minimum of 30 minutes, hiking whenever I can, and climbing the occasional mountain.
5'5" and 137 pounds. Healthy BMI. Below normal BP, good cholesterol levels, no health problems other than a slightly under-active thyroid for which I take 65 mg. of Nature-throid once a day as well as a Vitamin D supplement.
Lately, we've been considering switching to a vegan/vegetarian diet. Just ordered the documentary "Forks over Knives" but it hasn't arrived yet. We already eat a lot of meals that would qualify as vegan/vegetarian. Trying to increase our health and decrease our carbon footprint as much as possible.
Eggs are about the most nutritious food you can eat. I have eaten 3-4 a day for 15 years and I have the highest HDL my doctor has ever seen in his career. (103) They are an excellent source of nutrition!
Cucumbers, Celery w/ jalepeno cream cheese, roast beef and lettuce wrapped in low carb tortillas.
Dinner;
Dunno yet.
Snack;
Low carb snack bar.
One month in - still 245lbs, but inches are shrinking off. Beginning to think I'm destined to be 250lbs fat or fit.
You are speaking my language!! That sounds like my kind of day. If I am on the run, I have 2 cheese sticks in the car and it keeps me full all morning. What kind of low carb snack bar do you eat?
Another thing I like for breakfast sometimes is home-made sugar free cheesecake. It is a nice, healthy, filling breakfast. One cheesecake gives me 8 slices and that is enough for breakfast for a week and one afternoon snack.
I'm working on the other risk factors for high LDL; excess weight carried in the belly/trunk, low activity lifestyle, low fiber intake.
Dietary cholesterol only contributes for about 15% of your total serum cholesterol, the other 85% is endogenous.
Increasing activity and losing weight should also benefit by lowering my blood pressure - all 3 of which are attributed to increased risk for artherosclerosis and/or heart disease (also, alcohol consumption, which is what probably lead to all the circulatory congestion that killed my mother's husband - my consumption is... rather minimal).
Nothing like a 4 egg omlette with sausage, cheese, onions, peppers, and mushrooms. Or a taco omlette.
My energy levels skyrocketed the first week, and I've been sleeping a lot less, even with back-to-back doubles and/or random on call shifts.
Tonight's dinner is a pork roast with onions. We got it cheap but figured out why when we tried to cut it--there was a bone in. So it went in the slow cooker with onions, as nothing else could fit.
Cucumbers, Celery w/ jalepeno cream cheese, roast beef and lettuce wrapped in low carb tortillas.
Dinner;
Dunno yet.
Snack;
Low carb snack bar.
One month in - still 245lbs, but inches are shrinking off. Beginning to think I'm destined to be 250lbs fat or fit.
You are speaking my language!! That sounds like my kind of day. If I am on the run, I have 2 cheese sticks in the car and it keeps me full all morning. What kind of low carb snack bar do you eat?
Another thing I like for breakfast sometimes is home-made sugar free cheesecake. It is a nice, healthy, filling breakfast. One cheesecake gives me 8 slices and that is enough for breakfast for a week and one afternoon snack.
We get the Atkins snack and meal bars. Several varities always on hand. Today was a chocolate peanut butter bar.
If I'm on the run out the door, I have some chocolate peanut butter whey protein (6g net per scoop) that I mix with unsweetened almond milk (0g! yay!). We also keep around sugar free jello and whipped cream, ice cream bars (3g, and 2g fudge bars).
It's always been hard for me to maintain as I've always had to fly solo, but NGB's metabolizm is slowing, so she wanted to cut 15 pounds. I'll miss watching her walk away a little... but, if she's happy with herself, I'll be happier with her.
HHH, do you know where your triglycerides are? Mine were 495 when I started and are now at 61.
I don't. But I do suspect that I am prediabetic.
I need to go in and have a whole workup done, it's been quite a while since I've been to the doc.
I found out I was pre-diabetic 3 years ago. I started socking on weight for absolutely no apparent reason and could not lose it to save my life. I had controlled my weight for 10+ years on low carb and suddenly I couldn't. I was eating clean [low carb] and working out 5-6 X a week. When my doctor told me my A1c was 6.0 and I was pre-diabetic I didn't believe him! But it turns out he was right so I have been taking metformin and victoza for a couple of years now.
THAT was the cause of my weight gain and the inability to lose weight. Once I got my blood sugar under control, I started losing weight. I have lost most of that weight back and am back into most of my slim clothes. My A1c was down to 5.4 in March. I found out that diabetes runs in my family and the endo told me that if I had not been on low carb all those years, I would likely be Type 1, insulin dependent today.
I hope you get it checked. I know I don't have to tell you how dangerous diabetes is. I feel 1000% better since I got my bs under control.
HHH, do you know where your triglycerides are? Mine were 495 when I started and are now at 61.
I don't. But I do suspect that I am prediabetic.
I need to go in and have a whole workup done, it's been quite a while since I've been to the doc.
I found out I was pre-diabetic 3 years ago. I started socking on weight for absolutely no apparent reason and could not lose it to save my life. I had controlled my weight for 10+ years on low carb and suddenly I couldn't. I was eating clean [low carb] and working out 5-6 X a week. When my doctor told me my A1c was 6.0 and I was pre-diabetic I didn't believe him! But it turns out he was right so I have been taking metformin and victoza for a couple of years now.
THAT was the cause of my weight gain and the inability to lose weight. Once I got my blood sugar under control, I started losing weight. I have lost most of that weight back and am back into most of my slim clothes. My A1c was down to 5.4 in March. I found out that diabetes runs in my family and the endo told me that if I had not been on low carb all those years, I would likely be Type 1, insulin dependent today.
I hope you get it checked. I know I don't have to tell you how dangerous diabetes is. I feel 1000% better since I got my bs under control.
Native on my mother's side, carry all my weight in my gut. I'm quite certain I am at risk.
Now that I've got medical insurance again, I need to get this done... procrastinate, procrastinate, procrastinate...
Native on my mother's side, carry all my weight in my gut. I'm quite certain I am at risk.
Now that I've got medical insurance again, I need to get this done... procrastinate, procrastinate, procrastinate...
Would you even believe that you can now check your own A1c at home?? I didn't believe it until I read it on the ADA forum and did some follow up research. A lot of the members there have used this self check kit and then compared it to their lab results. It gave a perfect reading! They swear by this kit. The kit costs about $29 at Walmart and I tried it myself 2 weeks ago because my daily glucose readings were slightly elevated due to taking prednisone for 2 months in my eyes. Sure enough, my A1c had gone up to 5.7 and the doctor confirmed this last Friday.
So, if you are interested in doing that, the kit is called "A1cNow" SelfCheck by Bayer. I also check my glucose at home every morning and sometimes after I eat. If I am eating something NEW I will test my BS 2 hours afterwards to see what effect it has on my bs.
Native on my mother's side, carry all my weight in my gut. I'm quite certain I am at risk.
Now that I've got medical insurance again, I need to get this done... procrastinate, procrastinate, procrastinate...
Would you even believe that you can now check your own A1c at home?? I didn't believe it until I read it on the ADA forum and did some follow up research. A lot of the members there have used this self check kit and then compared it to their lab results. It gave a perfect reading! They swear by this kit. The kit costs about $29 at Walmart and I tried it myself 2 weeks ago because my daily glucose readings were slightly elevated due to taking prednisone for 2 months in my eyes. Sure enough, my A1c had gone up to 5.7 and the doctor confirmed this last Friday.
So, if you are interested in doing that, the kit is called "A1cNow" SelfCheck by Bayer. I also check my glucose at home every morning and sometimes after I eat. If I am eating something NEW I will test my BS 2 hours afterwards to see what effect it has on my bs.
I don't like when the needles are pointed at ME, Mel.
I'll have to look into it, but I am double-covered for medical, and a full physician's work up is in order. I also want to ask for an rx for tobacco cessation.
My midlife crisis is attempting to make sure my joke of being dead in 15 years doesn't come true.
If I were to try running again, I'd have to focus on doing sprint circuits, as with my weight right now running for distance is murder on my knees.
I have been doing low impact cardio and it is murder. The exercises are actually anaerobic, they are so strenuous. I have found you can get an awesome cardio workout without the high impact. Another way is an elliptical. I bought one but gave it away because I found it boring, but it was a hell of a work out without the impact.
My midlife crisis is attempting to make sure my joke of being dead in 15 years doesn't come true.
Dude, that is not a funny joke.
I have been a sports official since 1992, in a sport which requires a great deal of running. I was doing a game one night in July 2006, when I felt a crushing pressure in my chest. I finished the game (Bride still bristles at this!), DROVE MYSELF HOME, went to bed, and told Bride about it in the morning. When I finally made it to the ER, they found a 95% blockage in the LAD, and though my total cholesterol was but 187, my HDL was only 45!
Unless you KNOW where your figures are, I question whether eating four eggs a day is advisable.
If I were to try running again, I'd have to focus on doing sprint circuits, as with my weight right now running for distance is murder on my knees.
I have been doing low impact cardio and it is murder. The exercises are actually anaerobic, they are so strenuous. I have found you can get an awesome cardio workout without the high impact. Another way is an elliptical. I bought one but gave it away because I found it boring, but it was a hell of a work out without the impact.
Karmarose, no sugar free, huh?
I did step before, and made sure I did it full speed and all movements at full force - it worked dang well.
I actually love the elliptical because it is deceiving. You go full bore and think it's nothing... and then you step off... fantastic!
My midlife crisis is attempting to make sure my joke of being dead in 15 years doesn't come true.
Dude, that is not a funny joke.
I have been a sports official since 1992, in a sport which requires a great deal of running. I was doing a game one night in July 2006, when I felt a crushing pressure in my chest. I finished the game (Bride still bristles at this!), DROVE MYSELF HOME, went to bed, and told Bride about it in the morning. When I finally made it to the ER, they found a 95% blockage in the LAD, and though my total cholesterol was but 187, my HDL was only 45!
Unless you KNOW where your figures are, I question whether eating four eggs a day is advisable.
Yeah, NGB don't think it's funny, either.
Strane humor.
Again, I work in elder care... and very few patients at my current facility or my last facility are male. Most are widowed women. I've only seen 2 or 3 widowers over 2 facilities in 5 years.
I did step before, and made sure I did it full speed and all movements at full force - it worked dang well.
I actually love the elliptical because it is deceiving. You go full bore and think it's nothing... and then you step off... fantastic!
It's sad... I used to run a 5 minute mile...
I agree it is very deceiving. I though low impact meant EASY, but it is anything BUT! I have one low impact workout I have been doing that I actually have to stop because I thought I was going to pass out. It was definitely anaerobic. My young step daughter has had knee surgery from running and I just think some of us need to stick to low impact to avoid such damage.
I did step before, and made sure I did it full speed and all movements at full force - it worked dang well.
I actually love the elliptical because it is deceiving. You go full bore and think it's nothing... and then you step off... fantastic!
It's sad... I used to run a 5 minute mile...
I agree it is very deceiving. I though low impact meant EASY, but it is anything BUT! I have one low impact workout I have been doing that I actually have to stop because I thought I was going to pass out. It was definitely anaerobic. My young step daughter has had knee surgery from running and I just think some of us need to stick to low impact to avoid such damage.
Yup.
I ran at 200lbs. At 250lbs I can do it, but by day 3 I have serious joint pain in the knees. I also have bad ankles.
I just can't quite figure out why the fat is melting away visibly and quickly, but my weight is unchanged, as I haven't really started working out and haven't noticed any gains in muscle mass...
Type 1 and Type 2 diabetes are actually two different diseases. Type 1 diabetes is an autoimmune disease. Your body attacks and destroys the insulin-producing beta cells in your pancreas. There is nothing one can do to avoid or prevent Type 1 diabetes. Type 2 diabetes is caused by insulin resistance. As we age, our insulin resistance goes up and our insulin production capacity goes down. If we were to live long enough, we would all get Type 2 diabetes eventually. There are lots of things you can do to prevent and delay the progression of Type 2 diabetes. An old Type 1 diabetic can develop insulin resistance and effectively have both diseases. An advanced Type 2 can so badly strain their beta cells as to cause them to cease producing insulin, and effectively look like a Type 1. However, there is hope of regaining some insulin production by controlling the disease and giving the beta cells a rest. A true Type 1 never regains insulin production.
These are becoming two of Bride's newest favorites. She even fries kale to make a crunchy snack-like item!
I'm not so enthused - kale seems like dry-land seaweed, quinoa pales beside brown rice expertly cooked.
I love kale. When cooked right, it is delicious. I sautee several cloves of garlic in a little olive oil, add the kale and half a cup of vegetable broth, cover and let it cook for 7 minutes. Then, I remove the lid and continue cooking until the kale is wilted and most of the liquid is absorbed. Then, toss in a handful of pine nuts, sprinkle with sea salt and pepper and splash with a little red wine or balsamic vinegar. Not dry or seaweed-like at all.
And personally, I think quinoa has more flavor than brown rice. When I do make rice, I prefer brown basmati rice.
NGB's metabolizm is slowing, so she wanted to cut 15 pounds. I'll miss watching her walk away a little... but, if she's happy with herself, I'll be happier with her.
If you talk like this all the time, I can tell she's a lucky girl.
I sautee several cloves of garlic in a little olive oil, add the kale and half a cup of vegetable broth, cover and let it cook for 7 minutes. Then, I remove the lid and continue cooking until the kale is wilted and most of the liquid is absorbed. Then, toss in a handful of pine nuts, sprinkle with sea salt and pepper and splash with a little red wine or balsamic vinegar...
(Pause....)
...and then pick out all the seaweed and enjoy the rest of the dish!
I sautee several cloves of garlic in a little olive oil, add the kale and half a cup of vegetable broth, cover and let it cook for 7 minutes. Then, I remove the lid and continue cooking until the kale is wilted and most of the liquid is absorbed. Then, toss in a handful of pine nuts, sprinkle with sea salt and pepper and splash with a little red wine or balsamic vinegar...
(Pause....)
...and then pick out all the seaweed and enjoy the rest of the dish!
I'll be laughing on all of your graves when I'm 80 and still climbing mountains.
Salmon tonight, and it's embarrassingly easy: Pick out 1- 1/4 lbs. of good-looking sockeye salmon. Assemble the following ingredients:
1/3 C. grated parmesan 1/2 t. worcestershire 3 T. horseradish (not the creamy kind) 1/3 C. mayo 1/2 C. Panko bread crumbs
Preheat oven to 450 degrees. Mix the first four ingredients into a paste and spread over the top of the salmon. Sprinkle the bread crumbs over the salmon. Bake 10 minutes per inch. (Use a cast iron pan if you have one.)
I got this recipe from a couple of 'beach neighbors' in Myrtle Beach last month, whose son has a cooking show on YouTube. I initially balked at the idea of mayo and horseradish as a mix, but the two ingredients complement each other well.
Very yummy, and it's good hot or cold - try it and enjoy!
Modified Greek salad - Broccoli, Zucchini, Grape Tomatoes (picked these out, as enough tomato in the main dish), Sliced Peppers with a drizzle of Italian dressing.
So, O'Brien hurried to McShea's house when he heard the bad news, and found his lifelong friend clearly facing his final struggle. McShea beckoned him over and placed in O'Brien's hands a miniature wooden barrel.
"Jemmy," said the dying man, "this is whisky that has been aging in this oak for the fifty years since me wedding - it must be as smooth as angels' wings! When I'm gone, I want you to pour every drop over me grave, so I'll enjoy it on my journey to Paradise. Would you do me that personal service?"
O'Brien, tearing up and barely able to speak, replied, "Tim, it would be an honor to send you off that way. But could I suggest that to make it even more personal, you allow me to strain this fine whisky through me kidneys first?"
I'll be laughing on all of your graves when I'm 80...
Kiddo, given the 20-year difference in our ages, you have my express permission to laugh on my (recently dug) grave when you're 80! (Just leave out the part involving the whisky....)
So, O'Brien hurried to McShea's house when he heard the bad news, and found his lifelong friend clearly facing his final struggle. McShea beckoned him over and placed in O'Brien's hands a miniature wooden barrel.
"Jemmy," said the dying man, "this is whisky that has been aging in this oak for the fifty years since me wedding - it must be as smooth as angels' wings! When I'm gone, I want you to pour every drop over me grave, so I'll enjoy it on my journey to Paradise. Would you do me that personal service?"
O'Brien, tearing up and barely able to speak, replied, "Tim, it would be an honor to send you off that way. But could I suggest that to make it even more personal, you allow me to strain this fine whisky through me kidneys first?"
I'll be laughing on all of your graves when I'm 80...
Kiddo, given the 20-year difference in our ages, you have my express permission to laugh on my (recently dug) grave when you're 80! (Just leave out the part involving the whisky....)
But isn't the whole thing about the whiskey?
I can appreciate the story though, since I'm Scottish. We take our whiskey very seriously where I come from.
Breakfast: Homemade cheese on fresh figs, drizzled w/honey, fresh oregano. Toasted sourdough whole grain bread. It's great to live in the land of abundance!
Pollock poached under baby spinach and thinly sliced red onion Quinioa
Hey, I thought you didn't like quinoa.
Date day today. We went out to lunch and had Indian food. Vegetable samosas, vegetable curry, paneer masala, basmati rice, lentils, and garlic naan. Yum!
3 fried eggs and 2 slices of bacon - breakfast...BBQ ribs, cole slaw, 2 deviled eggs, and green beans - late lunch...picked okra, slice of cheese - evening snack WHAT?? No evening eggs?
Seriously, how large IS your stipend from the American Egg Board?
Breakfast - 3 large eggs, scrambled. 1 Fiber One English muffin. Atkins Blueberry Almond Breakfast bar. 2 scoops chocolate peanut butter whey protein in unsweetened almond milk.
Are those real spicy? I just read my olive container and it says they are in "canola" oil? grrrr, that is a disappointment. I thought they must be in olive oil. I think I will drop into my local organic foo-foo food place this week and check out their olives. I bet they have a good selection!
Are those real spicy? I just read my olive container and it says they are in "canola" oil? grrrr, that is a disappointment. I thought they must be in olive oil. I think I will drop into my local organic foo-foo food place this week and check out their olives. I bet they have a good selection!
This sounds interesting. H says, however, that we could make a car payment instead having pine nuts. And if you skip the raspberries, we could include our mortgage.
This sounds interesting. H says, however, that we could make a car payment instead having pine nuts. And if you skip the raspberries, we could include our mortgage.
Yesterday, I picked up a large package of raspberries for $4.99 and a 6 ounce bag of pine nuts (which lasts forever, since you only use a small amount) for $7.99 at Trader Joe's. I love TJ's.
Today was:
Breakfast: whole grain waffle with almond butter and tea.
Lunch: raspberries, half a banana, nuts, crackers, and chocolate cheddar cheese (if you haven't tried it, you really should!).
Dinner: cabbage leaves stuffed with wild rice, carrots, and celery; and a side of hummus and pita bread.
Fiance is a whiz at making weird combinations taste good.
First, he made up some ramen, and added some lipton noodles. Then he heated up two of those frozen chicken patties, diced them up, and threw them in with the noodles. Finally he put a slice of cheese in.
We are celebrating with traditional turkey, mashed potato and gravy, fruit salad, brussel sprouts, dinner rolls and of course pumpkin pie.
The children and I won a fresh turkey yesterday. We did not make it to the food pantry before it closed so we could not donate our win. I put in the freezer and we take it down monday so they can use it for Christmas, or donate to a family in need.
Today is pancake day in Britain. Kitchens across the UK will have adventurously flipped pancakes on the walls, ceilings and floors. Pancake day races will be held (I was supposed to take part in one but it was rained off - how British is that!). I know this sounds very strange to transatlantic cousins who have pancakes whenever they feel like flippin them! However I am going to eschew the traditional lemon and sugar or strawberry jam on tonight's pancakes and make them more international. With this in mind: what's the best pancake topper in your mind?
(Be aware though that I may not have any idea what it is you are suggesting. It took many, many posts for you all to describe to me what a) smores were, then b) graham crackers. And I am still not sure I understood).
Today is pancake day in Britain. Kitchens across the UK will have adventurously flipped pancakes on the walls, ceilings and floors. Pancake day races will be held (I was supposed to take part in one but it was rained off - how British is that!). I know this sounds very strange to transatlantic cousins who have pancakes whenever they feel like flippin them! However I am going to eschew the traditional lemon and sugar or strawberry jam on tonight's pancakes and make them more international. With this in mind: what's the best pancake topper in your mind?
(Be aware though that I may not have any idea what it is you are suggesting. It took many, many posts for you all to describe to me what a) smores were, then b) graham crackers. And I am still not sure I understood).
Well, it's hard to figure out the BEST, but we love:
real maple syrup; it has to be the REAL stuff for us or fuhgetaboutit!
We love enjoy lightly sweetened stewed apples or peaches or cherries.
Those are OUR favorites, but I'm sure others will give you theirs.
Sugarcane, we Americans are busy doing private, secret things today that can't be divulged to foreign devils. But I can tell you that we will be having turkey, stuffing, potatoes, pumpkin pies, and cranberry sauce!
Deep Fried Cajun Turkey Glazed Ham Homemade Cranberry Sauce Sweet Potatoes with Pecans and Cranberries Broccoli Rice Casserole Mashed Potatoes with Brown Gravy Root Veggies Rolls with choice of Cranberry Butter, Raspberry Butter, or Roasted Red Pepper Butter Cheesecake Pumpkin Pie
yum! That sounds delish! I made something new this year that I just loved and it was Mashed Butternut squash. I made it with sugar free maple syrup, though. It was fabulous!!
Butternut Squash Puree Prep Time: 10 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 12 /recipe-header Print Recipe Ingredients 2 whole Butternut Squash, Halved And Seeded 6 Tablespoons Butter, cut into pieces 1/4 cup Pure Maple Syrup [used sugar free] Dash Of Salt Ground Cinnamon, For Sprinkling Preparation Instructions Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender. Scoop out the innards into a bowl and add butter, syrup, and salt. Mash with a potato masher OR puree with a food processor. Spread into a small casserole dish and sprinkle with cinnamon. Keep warm in the oven until serving, then serve by the spoonful! here
Ahhhh, maple flavor. Once we started making our own maple syrup, we stopped using any other kinds. We thought about making birch syrup, but once we tasted some made by the local college's wilderness program, we decided to stay with maple.
Ahhhh, maple flavor. Once we started making our own maple syrup, we stopped using any other kinds. We thought about making birch syrup, but once we tasted some made by the local college's wilderness program, we decided to stay with maple.
AM
We only ever use real maple syrup. If I end up in a place where I can't get the real stuff, I eat the pancake plain or with jam. Picky, picky, picky, but the real stuff is so good. It's also rather expensive, so we are forced to ration it a bit, which saves not only a bit of money but also reduces our caloric intake.
yum! That sounds delish! I made something new this year that I just loved and it was Mashed Butternut squash. I made it with sugar free maple syrup, though. It was fabulous!!
Butternut Squash Puree Prep Time: 10 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 12 /recipe-header Print Recipe Ingredients 2 whole Butternut Squash, Halved And Seeded 6 Tablespoons Butter, cut into pieces 1/4 cup Pure Maple Syrup [used sugar free] Dash Of Salt Ground Cinnamon, For Sprinkling Preparation Instructions Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender. Scoop out the innards into a bowl and add butter, syrup, and salt. Mash with a potato masher OR puree with a food processor. Spread into a small casserole dish and sprinkle with cinnamon. Keep warm in the oven until serving, then serve by the spoonful! here
Yum! My recipe has orange juice instead of Maple syrup so I need to try this.
We only ever use real maple syrup. If I end up in a place where I can't get the real stuff, I eat the pancake plain or with jam. Picky, picky, picky, but the real stuff is so good. It's also rather expensive, so we are forced to ration it a bit, which saves not only a bit of money but also reduces our caloric intake.
I didn't know until now it was fake maple syrup, hahahaha. But that is all I can eat because I have to watch my weight and blood sugar levels. This maple "syrup" doesn't elevate my blood sugar.
You know, every time, the portal helps me out https://how-to-boil.com/how-to-boil-shrimp/ It is, with the help of it, I know how to cook shrimp. I am sure that such knowledge will be useful to you.
Let's see.... last night was steak and snow crab legs (for me & DS, DH doesn't care for crab). It was a rare splurge, coming off of a week of Chicken bog leftovers. Tonight, back to the budget stretcher - and DS's 2nd favorite: Goulash, our house style. Very simple - Ground beef, egg noodles, canned diced tomatoes, season to taste. If too dull or dry, add cream of celery soup for flavor & moisture. Cook ground beef, add drippings to water to cook noodles. Combine with tomatoes & soup, cook in 350 oven about 20 minutes for seasonings to blend. Serve. Can be small casserole or large to feed lots. In our house, large casserole so it feeds for days.
How we make dinner into an EN event:
Day before weekly grocery shopping: DH & I come together and try to enthusiastically agree what will be for dinner. All needed ingredients go on shopping list. Some choices lead to conversations. Then, we discuss alternatives, because DH does nearly all the cooking. Sometimes, he's inspired to follow the list, sometimes, he just ain't feelin' it. Regardless of what he cooks, DS and I offer respect and admiration for DH's cooking skills. Unless it's just awful, in which case, we offer sympathy and understanding.
Each day after dinner, DH or I do dishes (not together - sad face). When I offer, DH reads that as 'helps' and is grateful.
And he makes the best risotto while I chat his ear off ...
Good thing he won't spring for the expensive lettuce, huh?? 
![[Linked Image from freerecipes.org]](http://www.freerecipes.org/wp-content/uploads/2009/07/pesto-pasta.jpg)
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It'll keep your clothes tidy when you're working on those particularly messy sauces. ![[Linked Image from 3.bp.blogspot.com]](http://3.bp.blogspot.com/-KljuTcXd7NU/TlDsBUkly_I/AAAAAAAAAmA/xJlHiO5iHms/s1600/files_troll_2.jpg)
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I had reason to think of the gun-toting Lanes today. As I wandered through our local odd-lot discount store, searching out post-Christmas bargains, it was brought home to me that spotting Blitzen flying through the night sky well enough to squeeze off a round is likely immeasurably aided by Santa's garish red-and-white outfit. Because there, in the Christmas decorations section, was the answer to THAT particular exposure issue - a CAMOUFLAGE Santa hat!
![[Linked Image from yapclub.com]](http://www.yapclub.com/images/mg2.jpg)
![[Linked Image from planetsmilies.net]](http://planetsmilies.net/person-smiley-1069.gif)
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CP,![[Linked Image from examiner.com]](http://www.examiner.com/images/blog/EXID14998/images/100428182755resized_Le_Rouquet_hot_dog.JPG)
![[Linked Image from planetsmilies.com]](http://www.planetsmilies.com/smilies/character/character0025.gif)
parmesan, or some Midwest ![[Linked Image from planetsmilies.com]](http://www.planetsmilies.com/smilies/character/character0176.gif)
concoction that is sold in a spray can?
![[Linked Image from planetsmilies.com]](http://www.planetsmilies.com/smilies/happy/happy0158.gif)
![[Linked Image from planetsmilies.com]](http://www.planetsmilies.com/smilies/animal/animal0028.gif)
Tuna? I was a coho salmon, dammit! It figures, though, coming from an 
![[Linked Image from planetsmilies.com]](http://www.planetsmilies.com/smilies/character/character0076.gif)
Bonjour, mes amis!
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tma, here is the entire recipe.![[Linked Image from planetsmilies.com]](http://www.planetsmilies.com/smilies/animal/animal0031.gif)
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