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Post by jspnrvr on Jun 8, 2011 18:23:58 GMT -5
As I returned the bottle to its shelf, I noticed that it was Amontillado sherry, not Marsala. Amontillado? You know Amontillado? I think I have some down in my basement but I'm not sure.....could, could you possibly...would you like to taste it, and tell me.......
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Post by joew on Jun 8, 2011 19:32:32 GMT -5
As I returned the bottle to its shelf, I noticed that it was Amontillado sherry, not Marsala. Amontillado? You know Amontillado? I think I have some down in my basement but I'm not sure.....could, could you possibly...would you like to taste it, and tell me....... Sorry, I'm not going down to your basement to take a taste from your cask of Amontillado. LOL
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Post by rogesgallery on Jul 15, 2011 15:32:51 GMT -5
Luncheon today was fresh caught Bass stuffed with Basil, 1/2 of a baby key lime— squeezed, and a tablespoon of I can't believe it's butter. Served on rolled oats, lightly cooked— tossed and sauced with shredded romaine, Basil, a dollop of Kraft Olive oil w/cracked pepper mayo and a dash or two of spicy brown mustard. Garnished of course with the other half of the baby key lime.
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Post by joew on Jul 15, 2011 21:34:43 GMT -5
Here's one I haven't tested yet.
I got into conversation with a nice couple from Pennsylvania in a restaurant last Monday evening. The lady recommended that, instead of sauteeing shrimp, I oil them and bake them for about five minutes in a 350° oven. I was telling her about a shrimp pseudo-scampi that I do. SO what I'll try next time is sauteeing all the other stuff (onions, garlic, and if my brother isn't here, peppers and onions) and then remove from heat, mix in the shrimp and pop it in the oven.
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Post by BoatBabe on Jul 15, 2011 22:58:25 GMT -5
Luncheon today was fresh caught Bass stuffed with Basil, 1/2 of a baby key lime— squeezed, and a tablespoon of I can't believe it's butter. Served on rolled oats, lightly cooked— tossed and sauced with shredded romaine, Basil, a dollop of Kraft Olive oil w/cracked pepper mayo and a dash or two of spicy brown mustard. Garnished of course with the other half of the baby key lime. I'm thinking that you caught that bass, and made that luncheon yourself, roges. You could have invited me . . . ;D
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Post by rogesgallery on Jul 16, 2011 1:37:01 GMT -5
Here's one I haven't tested yet. I got into conversation with a nice couple from Pennsylvania in a restaurant last Monday evening. The lady recommended that, instead of sauteeing shrimp, I oil them and bake them for about five minutes in a 350° oven. I was telling her about a shrimp pseudo-scampi that I do. SO what I'll try next time is sauteeing all the other stuff (onions, garlic, and if my brother isn't here, peppers and onions) and then remove from heat, mix in the shrimp and pop it in the oven. I'm not sure if baking is going to alter the flavor much Joe, but it will surely alter your carbon footprint. I did and I did. I sent the invite by Dungeness express... you didn't hear him tapping on the fore starboard hull? Hmm musta got stuck on the bridge.
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Post by gailkate on Jul 16, 2011 7:46:36 GMT -5
I sent the invite by Dungeness express... you didn't hear him tapping on the fore starboard hull?
I don't think he got stuck, i think he just got crabby.
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Post by BoatBabe on Jul 16, 2011 11:35:11 GMT -5
I sent the invite by Dungeness express... you didn't hear him tapping on the fore starboard hull?
I don't think he got stuck, i think he just got crabby. ;D Oh! I'll bet that was the tapping that I mistook for a sea otter looking for place to squat. Sheesh! Next time I won't be so quick to pull out my wand and "clear the area."
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Post by BoatBabe on Jul 16, 2011 11:44:16 GMT -5
Here's one I haven't tested yet. I got into conversation with a nice couple from Pennsylvania in a restaurant last Monday evening. The lady recommended that, instead of sauteeing shrimp, I oil them and bake them for about five minutes in a 350° oven. I was telling her about a shrimp pseudo-scampi that I do. SO what I'll try next time is sauteeing all the other stuff (onions, garlic, and if my brother isn't here, peppers and onions) and then remove from heat, mix in the shrimp and pop it in the oven. I have never baked shrimp, Joe, and it sounds interesting. My Dahhlink likes to lightly saute Spot Prawns in garlic-infused olive oil with Old Bay seasoning. That and garlic bread is an entire dinner. I wonder how the Spots would turn out baked? Say, on a baking sheet, sprinkled with olive oil and Old Bay.
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Post by joew on Jul 22, 2011 9:00:22 GMT -5
Here's one I haven't tested yet. I got into conversation with a nice couple from Pennsylvania in a restaurant last Monday evening. The lady recommended that, instead of sauteeing shrimp, I oil them and bake them for about five minutes in a 350° oven. I was telling her about a shrimp pseudo-scampi that I do. SO what I'll try next time is sauteeing all the other stuff (onions, garlic, and if my brother isn't here, peppers and onions) and then remove from heat, mix in the shrimp and pop it in the oven. I have never baked shrimp, Joe, and it sounds interesting. My Dahhlink likes to lightly saute Spot Prawns in garlic-infused olive oil with Old Bay seasoning. That and garlic bread is an entire dinner. I wonder how the Spots would turn out baked? Say, on a baking sheet, sprinkled with olive oil and Old Bay. If you get him to try it, let us know how it turns out. BTW, rereading my original entry, I see a glaring omission: when my brother isn't here, I always include mushrooms too — crimini, or "baby bella" as they've taken to calling them in a clever marketing ploy. I prefer the older name in principle because it's the "real" name, not a gimmick, but also because it's fun to think of "crimini" as being pronounced "CRY-mih-nee."
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Post by BoatBabe on Jul 24, 2011 11:15:59 GMT -5
I have never baked shrimp, Joe, and it sounds interesting. My Dahhlink likes to lightly saute Spot Prawns in garlic-infused olive oil with Old Bay seasoning. That and garlic bread is an entire dinner. I wonder how the Spots would turn out baked? Say, on a baking sheet, sprinkled with olive oil and Old Bay. If you get him to try it, let us know how it turns out. BTW, rereading my original entry, I see a glaring omission: when my brother isn't here, I always include mushrooms too — crimini, or "baby bella" as they've taken to calling them in a clever marketing ploy. I prefer the older name in principle because it's the "real" name, not a gimmick, but also because it's fun to think of "crimini" as being pronounced "CRY-mih-nee." I'll go by the fish store and watch for Spot Prawn season. The criminis sound like a good addition. And that is a serious spelling problem I have with "cry-mih-NET-ly," one of my favorite Not-Really-Swearing words.
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Post by BoatBabe on Dec 10, 2014 21:03:45 GMT -5
There might be some Christmas recipes in here.
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Post by Gracie on Dec 18, 2017 18:19:46 GMT -5
Booklady posted this and having just read the entire thread again (and loved every post, except for the one where I promised not to leave again and THEN I DID, but I didn't mean to) I am honoring her wishes: Would one of you or somebody else please post something here, if only a "bump," to remind me to look at this again later when I can write it all down? Thanks. I mean, after all, the holidays are hot upon us and it's fun to talk about what we're cooking or eating or buying and eating and experimenting and all that.
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Post by BoatBabe on Dec 19, 2017 9:47:42 GMT -5
Oh, this is a lovely one to dredge up, Gracie! I'll have to go back to the very beginning, a Very good place to start, after work tonight.
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Post by Gracie on Dec 20, 2017 10:57:27 GMT -5
I had SO much fun reading this again. Even copied down some recipes I'd meant to copy before, like cranberry honey. This thread always reminded me of what it feels like at the holidays when women are in the kitchen baking and peeling and all that. I love those kind of times. Now when we go to the farm to be with my mother-in-law I make her sit at the table and boss me around while I do the cooking. She loves that! Now that she's widowed I make extra things here at home and freeze them for her, so she has more variety in her meals and all she has to do is defrost and reheat.
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Post by BoatBabe on Dec 21, 2017 9:35:14 GMT -5
You make such a lovely family, Gracie!
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Post by Gracie on Dec 22, 2017 11:53:00 GMT -5
Awwww, thank you. Family is everything to me. The one I was born to, the one I married into, the one I created with Gerald, and the one I created by choice. Because that's what my friends are--brothers and sisters by choice.
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Post by BoatBabe on Dec 23, 2017 10:16:31 GMT -5
What lovely sentiments, and a lovely way to stroll along through life, Gracie, with others.
Today is my cooking day. We have Christmas on Christmas Eve, so the kids can have Christmas with their other grandparents on the day. This year, we will be at daughter, Jamie's home, with 4-month old Stella, 6-month old Amelia, 5-year old Xander (he'll be 6 in two weeks,) and 13-year old Duncan rounds out the grandchittlin list. We do allow their parents to come to the party, too! We are nice like that.
I'll find time to post some new recipes I found this year. The Christmas morning make-in-advance Bird's Nest Eggs should be great. Just break whole eggs into the nests ( par-baked and shredded yams and potatoes stuffed into muffin tins) and bake and serve.
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Post by Jane on Dec 30, 2017 19:26:38 GMT -5
Wow, I remember when Duncan was born! Have fun with all the babies. Pictures please?
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Post by BoatBabe on Dec 31, 2017 13:28:41 GMT -5
I'm trying with the pictures. My "old" cell phone is no longer talking to my computer for down-loading. And this week, my phone has stopped ringing when people are calling. It's a conundrum.
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Post by doctork on Dec 31, 2017 17:07:49 GMT -5
Fear not, here's a solution!
I find the phone ringing to be very annoying so I usually keep it on "Do not disturb," but it still vibrates. If it is close to me or in my pocket, I will notice when it vibrates. If it is somewhere else (charging in the kitchen or bathroom) I check it when I feel like it. Good enough for me - I spent decades being on call 24/7/365 so I no longer feel I must be available.
PS. Howard is inseparable from his phone, so most people that I might want to talk to rather than miss their call, will just call Howard and ask him to get me to the phone!
Now the phone and computer not talking, mine is the same. So I email pictures from my phone to my AOL address and then store them on my computer.
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Post by BoatBabe on Jan 1, 2018 15:01:16 GMT -5
Excellent old-school remedies to counteract problems with "new" technology. Thanks, Doc!
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Post by Gracie on Jan 14, 2018 12:34:14 GMT -5
What do you cook for your loved ones that you won't eat, yourself?
Case in point:
"Honey, what would you like for breakfast?" (it was late enough to be brunch, so really I'd have made any request.) "I don't care, surprise me." (comes downstairs, later) "What smells so good? (spots the pan on the stove and the dough I am just lifting from the mixer) "But it can't be!" "But it is!" "But you don't like it!" "But YOU do!"
(Sausage gravy and biscuits. There's lots left. Come grab a plate!)
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Post by doctork on Jan 14, 2018 19:01:37 GMT -5
My husband doe most of the cooking, once I have brought home the Dream Dinners.
He will question me about every aspect: Do I want the chicken of the flank steak? Baked potatoes or mashed, or French fries? Vegetables or salad? Garlic bread? I think to myself, hey I am tired as I worked hard all day and if you will fix it, I will eat it, so never mind with the questions. But that is petty and since he is cooking, I do not have to forage for food, for which I am grateful. So I just answer the questions.
Sometimes I do cook, but never stuff that I wouldn't eat. I do not eat fish, so I will bring home a salmon or shrimp Dream Dinner but then Howard has to cook it if he wants it, and I eat something else.
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Post by Gracie on Jan 15, 2018 16:57:27 GMT -5
What is a Dream Dinner? I would eat fish every night of my life. My mom says when I was an infant she wasn't happy about the quality of nor the cost of baby food meats--very dry and pasty, I guess--so her dad used to bring her bluegill every week (he had a cottage on the lake.) They were packed in water in cardboard milk cartons, then frozen (he did that all his life, I remember those cartons) and showed her how to steam the fish (she was all of 17, married but pretty much in it alone, and Grandpa taught her to cook) and then rub it through her fingers to be sure there were NO bones in the resulting mush. She said that was my first protein, and a very good one it was, too. If Grandpa were still living I'd tell him how he was feeding my bipolar brain properly before we even knew I had it! I think he'd be tickled to know I still love fish.
My BP is still raging all over the place so I've been reading about the DASH diet all day and I just finished prepping some good-for-me things. One is a salad I created during my Diet Center days and had forgotten--finely chopped cabbage, grated carrot, diced cucumber, diced chicken and homemade honey mustard dressing. Very low carb and low sodium too. And YUM!
Honey just came downstairs to tell me that the YMCA membership cost has gone up again. I was on the verge of telling him to let it go, I'd manage to do some kind of workout here at home through the winter and then bike, hike, and so on the rest of the year. But not now. This girl is getting her behind to the gym.
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Post by doctork on Jan 15, 2018 17:14:46 GMT -5
Gracie, here's the Dream Dinners website: dreamdinners.com/Technically it's a "commercial meal preparation kitchen," which means I look at the menu each month, order my 12 - 14 meals (each serving 3 or 6) and schedule a time to go pick them up, or prepare them myself. I bring them home and put them in the freezer so that we always have a variety of dinners to choose from. At the kitchen, they make it very easy. If I have ordered "orange sesame chicken" for 3 people, I get a plastic ziplock bag with 3 chicken breasts in it and add ingredients according to the recipe posted at that "station.' If the recipe calls for 2 tbsp of orange juice, there is a carton of OJ and a 2 tbsp measure right there. If it needs 1/4 cup chopped green onions, there is a small bin of freshly chopped green onions with a quarter-cup scoop in it. I can assemble 12 - 14 meals in an hour or so. Dream Dinners isn't aimed at good cooks like you. It's intended for fair - poor cooks like me, or those who don't really have time or energy to cook when they get home from work, who would otherwise order pizza delivery or pick up burgers & fries. It's a lifesaver for me - I have gone almost every month for over 10 years. Howard has even gotten pretty good and personalizing the Dream Dinners, but without it, we'd have mostly tacos, burgers, spaghetti, steak or take-out Chinese every night! The closest Dream Dinners place now is in a Seattle suburb, about 20 miles south of where I work. After a 10 hour work day, I am too tired to assemble the meals, so they assemble them for me (small extra fee) and I go pick them up, then head north to Bellingham, which is 60 miles north of work. No wonder I don't have much energy for assembly!
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Post by Gracie on Jan 15, 2018 20:28:25 GMT -5
I think that's a great idea for busy people, and surely it gives you better, healthier food than fast food! One of my friends used a similar service after her kids and grandkids moved out, so she and her husband could try fresh, 'grown up' meals.
Now, see, if we lived near each other I could make your dinners. And I would!
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Post by doctork on Jan 16, 2018 1:39:07 GMT -5
Gracie, that is how Dream Dinners got started. Two suburban moms employed outside their homes started preparing family meals ahead of time on weekends. Their friends and neighbors wanted them to make meals for their families too... Next thing you know they were franchised nation-wide!
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Post by slb2 on Jan 16, 2018 22:34:02 GMT -5
I have used Blue Apron, Hello Fresh, Sun Basket, and now a local Home Grown Cooking. I have freebies or discounts to give away for all but the local one if anyone would like to take advantage of the offer. I might get something for you ordering, I might not, don't know; it's not my motivation for offering it.
These companies are all food-meal delivery kits. They send you via UPS or FedEx entire meals for 2 or 4 people, you specify when you order. It's all inclusive and you assemble and cook at home. I very much like them, but am leaning toward switching to the local one and unsubscribing to the others. It can be hard to keep up with all of them, remembering to "Skip" a week when I don't want a delivery. Let me know if you'd like me to give you an offer.
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Post by BoatBabe on Feb 11, 2018 18:52:09 GMT -5
So, Pork. Here is my new favorite (faster) Pork Loin recipe:
Garlic Ginger Glazed Sticky Pork
Decide what you are going to serve these strips of glazed pork over (rice, noodles, etc.) and make it.
Whisk together in a bowl: 1/2 cup honey 2 Tbsp to 1/4 cup sriracha sauce, chili sauce, or your favorite hot sauce. I use about 4 Tbsp of Frank's Red Hot. 1 Tbsp rice vinegar
In another bowl: 5 cloves of garlic, peeled and minced 2-inch knob of peeled fresh ginger, grated
1-1/2 lb. boneless pork loin. Cut crosswise into 1/2 inch slabs, then cut again into 1/4 inch strips ( I use half that amt. of meat and make the same amt. of sauce for rice. Use what works for your family size.) 1 tsp kosher salt 1/2 tsp black pepper Toss meat in a bowl to distribute the spices evenly
Pour 1 Tbsp oil (I use sauteing olive oil) into a heavy-bottomed (Don't we like those the best?!?) skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. Carefully add pork to the pan, working in batches to avoid overcrowding. Let the first side brown, and flip to brown the other side. Add more oil for larger batches of pork. OR, you can just throw it all in like I do, and spatula it around until it is done. Transfer pork to a plate. You might want to turn down the heat now.
Add a pat of butter to the hot pan. Throw in garlic and ginger. Stir constantly until it is fragrant, about 30 seconds. No More. Pour in the sauce mixture and bring it to bubbles, stirring constantly, and somewhat thickened. Toss the pork back in and stir constantly to coat the pork. It can be served immediately over rice, noodles, as finger food, or can be cooled and eaten cold. It's pretty darn good.
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