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Everything posted by Susan in FL
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Welcome to eG, Pinkpau! Coffee, always. Beyond that, I usually don't eat breakfast during the week, especially days that I work. (My job is part time. I am "semi-retired" ) Sometimes I eat something small at 10 or 11:00, fruit or a bagel if I'm on the road and a light brunch or lunch if I'm home. That's when the left-overs come in for me. On weekends, we usually fix eggs, a breakfast meat and/or potatoes, sliced tomatoes, and OJ. On Sunday, often a more special brunch with drinks... either bubbly, stout, mimosas, or bloody marys. Today was not a usual weekday. I made a discovery that crabcakes are really good with eggs. I was on call and had to go out early this morning, and when I got home I had the last of our leftover crabcakes for brunch. From now on, when I make crabcakes, I will be sure to make enough for even more leftovers.
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Rachel, here is one recipe to inspire you. I was looking for a recipe I've used calling for fried eggs, but I couldn't find it. I'm sure this is similar. I too love many salads, from simple tossed salads to more complex meal salads. Some of my favorites are chopped salads, antipasto salads, cucumbers & onions, white bean & tuna, Cobb, Nicoise, ...yep, I too could go on and on! Oh, and an old favorite standby is romaine, tomato, onion, blue cheese and pine nuts, with a little olive oil and balsamic vinegar.
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Thanks so much, Yetty. eG has helped me with plating and presentation!
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Tonight was Soy-Kaffir Lime Chicken with Glazed Cauliflower. I would like to have found boneless chicken breasts with skin on, but I had only boneless and skinless. Still, it was a good meal. With it we had baked beets, baked potato-style -- no photo of that... it wasn't much to look at, but it tasted good.
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I think it's a great idea! My new photo is the first actual food photo I've hung. I want to do more, and Helena and all here have inspired me to improve my food photographing skills and try to get one of my own good enough. I like your idea of a changing display. I have more wall space in this house than in any place I've lived. I am really enjoying chosing the wall hangings. Here's another one in another section of our kitchen, which is food related. It is the cover of the 03/15/1991 Wine Spectator which I had framed shortly after it came out. Thomas Jefferson is one of my favorite people of all time and I couldn't resist. Please let us know what you decide about your photos in your new house!
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Thank you, Dana! I really enjoy reading and posting on this thread. Is your vacation centered around food or dinners at certain restaurants?
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I just happily discovered some additional posts on this thread. I'm not getting all the email notifications for posts on topics that I'm tracking, so some have been slipping past me. Thanks, folks, for sharing recipes! I was hoping for that. It's getting real close to time for a shrimp creole or etouffee!
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Tonight's batch of bruschetta turned out especially good... once again, quality of ingredients... Then crab cakes inspired by the recipe of -- yes as much as I hate to say it, but I like to give credit where credit is due -- Martha Stewart, from her Hors D'Oeuvres Handbook. I like this recipe when the crab meat is not the finest premium jumbo lump. This crab meat was some "special" that was on sale, and so the multitude of ingredients helped. They are quite tasty, actually. Main course was grilled quail with a cantaloupe/ thyme/ red onion/ and etc. reduction sauce, steamed potatoes, and sauteed broccoli and cauliflower.
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I have a recipe for grilled Cornish hens with raspberries that I love, and some others for main courses, but this weekend this is what I did with berries.
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Nice. My brother just today emailed me about his recent vacation at "Baa-ha-ba," with photos. They look much like yours, with some amazing shots of fog at Acadia. He said it was the first time he watched fireworks on the 4th of July with a jacket on and fog in the sky. Of course he spoke about the food, too, including their first experience with lobster rolls. Sound like a great place to go!
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That is awesome!
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I am especially grateful for this thread... Besides getting the useful tips for photographing food, I got a new photo to hang on our kitchen wall! When I expressed an interest in Helena's greens photo, she was kind enough to send me the file and permit me to get a print made! I framed a 16x20 and we're thrilled with it. P.S. I am not asking for my photos of the photo to be critiqued! Thank you, Helena!
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That is remarkable. I just can't imagine it. It surely makes a difference to me. At times I've needed to cut back on salt, and have, but I would do without pasta before I would not add any to the water. Once I forgot to salt it, and to me it was inedible... I didn't eat it.
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Chilled Thai-Spiced Watermelon Soup with Crabmeat 2003 Noble-Rand Riesling, Monterey Grilled Sea Bass with Miso-Mustard Sauce Spinach sauteed in olive oil and garlic, drizzled with balsamic vinegar Soba noodles with cucumber and green onions 2003 Leese Riesling, San Luis Obispo
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Thank you, as well!
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Yes! How could I have forgotten that came from The Frug... I say that to myself almost every time I cook stove top.
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I always tip when getting take-out at a full service restaurant, and a generous one when I have a glass of wine while I'm waiting. However, I do not tip when I get take-out from a fast food type place or a take-out only place. How about those chain restaurants like Chili's which have a special door to the take-out counter and special parking places?
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Glad you reported back on what you made. Sounds good! I appreciated getting the ideas from this thread. About yellow squash and how good or bad it is on its own, often I agree that it's flavorless, but what is good with a delicious buttery flavor is homegrown, picked when they are babies, maybe about three or four inches long... immediately after picking, sliced and cooked in a little salted water for a very short time, and with a little added butter. It's just a simple sidedish that tastes like summer to me.
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At home, after going out for happy hour drinks, king crab legs with lots of melted butter and cheap bubbly. Followed by the new sci-fi season opener.
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Tough call... I think it depends on what you're comparing it to, and what your expectations are. I've been there and wouldn't go back for an entire dinner, or a special occasion, but I would go back for drinks, a snack, appetizers, or something like that. From what I've heard, and I haven't been there, I would pick Artist Point, at Wilderness -- right where you're staying! However, it's not primarily seafood as it sounds like you're looking for... I like your description of "pierside crabshacks and seafood restaurants." Sounds like you're not looking for "fine dining." I have heard that the cedar plank salmon is good at Artist Point. Fulton Crab house IS where I had my first taste of Florida Stone Crab Claws. They were good for a taste, but a feast would not have been affordable for me at the time. I thought everything was overpriced and touristy. I am very willing to pay whatever the cost for a dinner that's worth it, as evidenced by our recent dinner at Victoria & Albert's, but this restaurant is definitely not in that category. I hope this helps, at least a little.
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I plan to go. I've attended two of the past three years. Thanks for the dates!
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I am sad to learn of this, and ditto the praise given here. I did not know about a sex scandal or accusations about whatever you all are referring to. I, too, hope he is at peace.
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Welcome, Diana! Where in the heat of FL are you?
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Any news of what's to come August 13th?