purplewiz
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Posts posted by purplewiz
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Pancakes.
I love soft waffles more, but half the time they're those awful thin, crunchy waffles and the risk is often too high.
And while I like French toast, I don't get cravings for it like I do for Pancakes.
I just had the leftovers from the Oreo pancakes I had for breakfast. They were wonderful.
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Garbanzo for Mediterranean fast food (he compares it to the Chipotle chain)
Very comparable, very "middle of the road", but I've eaten there a couple of times and enjoyed the food, especially the tomato cucumber salad.
Marcia.
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Green chile cheese souffle. I can't make enough of these this time of year.
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Randi, I'm glad you received some compliments for that meal - it looks wonderful. I am going to have to check out that salad myself - it looks like a great way to use cherry tomatoes (which I'm probably going to be inundated with in a month or so!).
And I wanted to say that I always look forward to reading your postings. I just wish I could make the people you're working for appreciate you as much!
Marcia.
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Today's newspaper.
Coupons for restaurants we might use. Same with some home services.
The current issue of Cuisine at Home, opened to some random page.
The packaging material for the bark ender that arrived Friday.
A box of tissues
A calculator.
Stamps.
Return Address labels.
A pewter mug full of pens.
Junk mail.
Two bank statements that need opening.
The last two issues of Locus magazine.
A scientific toy consisting of a copper tube and a magnet (don't ask)
My husband's Ipod.
The milk sheet (we put it out for our milk delivery if we don't want the standard order)
A paperback book.
A box that once contained my husband's good pen
There's more, but I'm not digging down any deeper. We basically have enough clear space to put down two plates, two salad bowls, and two glasses. That's it.
I gave up trying to keep the table clear years ago. It's a sisyphean task. It gets cleaned off when we have company who need to eat there with us and the rest of the time I don't worry about it.
Marcia.
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Many of the restaurants are extending their Denver Restaurant Week menus for another week, through March 6. It may be a little late to get a reservation for tomorrow (Saturday night), but it does provide another week of some great bargains (and has royally fouled up my birthday dinner plans, but that's a rant for another space).
We went to Mizuna tonight (one of the restaurants not extending their specials) and had a lovely meal. The bacon emulsion served with the roast pork tenderloin and wild mushrooms was simply outstanding - I had to eat the whole dish slowly to enjoy all the flavors. And I can't complain one bit about the Chocolate Brownie Bread pudding with walnut ice cream - not only was it a chocolate bread pudding, one of my favorites, but Chef Frank Bonnano himself brought them to our table. It was a terrific dinner and a true bargain at $52.80 for two.
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If it's only one or the other, I'd have to go with my knife, mostly because even though I KNOW it's a piece of crap compared to the newer knives out there, it's MY knife. It's still the most comfortable knife I own, and that's why I haven't bothered to replace it. I'm very big on comfort. We've been through a lot together.
My pots are just pots. Some are better (Le Creuset), some aren't, but when I have to replace them, I don't worry too much about it.
But honestly, both would be WAY down on the "save in a fire" list. I think the outdoor gas grill would be higher than either. (My gas grills and I form a relationship. After we work together awhile, I KNOW what it's going to do and where are the hot spots and how to position the food precisely for the results I want. Replacing them is traumatic.)
Marcia.
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It's 3 degrees out, so for dinner I made Beef Barely Soup.
No, that's not a typo. It was supposed to be Beef Barley Soup, but I had barely any barley (oops, it's on the list), so it was dubbed Beef Barely Soup. Beef, carrots, onions, celery, garlic, thyme, beef stock, sherry, and the little barley I had. It was delicious.
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My pie crusts are not as good as my mother's. And never will be, because I don't like pie enough to do anything about it.
I also leave deep-fried anything to the experts. I think I last tried to deep-fry something myself about 21 years ago.
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The menus are posted on the site above. I may cancel my reservation because the menu does not thrill me. And make a new one somewhere else
Marcia.
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Cheese-Stuffed Chicken Cutlets With Mustard Sauce from the Feb. 2009 Food and Wine. Rich, delicious, easier than I expected.
Your link didn't work. (Love the cat.)
Oops, had an extra punctuation mark in the link. I edited my original post and the quote above to work.
That's my cat Oreo, who mostly just gets in the way
.Marcia.
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Cheese-Stuffed Chicken Cutlets With Mustard Sauce from the Feb. 2009 Food and Wine. Rich, delicious, easier than I expected.
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Thanks for posting the list. I'm of two minds about Restaurant Week... On the one hand, for a relatively low investment, I get to try a place that I've never been to. On the other hand, I've been to a couple of places that were so completely overwhelmed by the volume of diners that they performed incredibly poorly and I never went back (as the experience left, ahem, a bad taste in my mouth). What to do, what to do...
I've wanted to try Mizuna for a long time, but at their price point, I really want the lower risk trial. So I grabbed a reservation for Friday night - Saturday was already almost completely booked. We're waiting for menus to be posted to decide if we can swing another restaurant sometime that week.
I know it's a risk for places that bite off more than they can chew, but this is the kind of adventure I like. Worse comes to worse, I can always grab a burrito at Chipotle if they fail utterly.
Marcia.
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It's been a long, long time since I've posted in this thread, but I made the recipe for Cheese-Stuffed Chicken Cutlets With Mustard Sauce from the most recent Food and Wine which arrived acouple of days ago. It was remarkably easy and very, very good. Not to mention I had all the ingredients on hand already. (Ok, so I substituted dried thyme for fresh (1/3 the amount). It was still very good.)
Sauteed green beans with dill and lemon on the side.
Marcia.
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Sales, sales, coupons, and sales. Especially when it comes to produce. I read those Wednesday flyers and plan my route. Yes, it uses a little more gas but even when gas was $4.00/gallon I figured that the amount I saved on cucumbers alone (3/$1.00 vs. $1.69 each) paid for the drive there. I rarely know what produce I'm going to buy until I see the flyers or the in store specials.
The coupons I clip pay for the newspaper and then some.
Know your prices. I know that Safeway charges twice what King Sooper does for some items.
I agree with the ethnic markets. It's a great way to get some variety in your diet when everywhere else has sales on the same things. But again, know your local prices. The meat at our local HMart is more expensive than the regular grocery stores.
Shop the "scratch and dent" section of the meat department. I've gotten some amazing bargains on meat that's about to "expire". And if it's just going in the freezer, who cares?
Keep a little set aside for buying in bulk when there is a special deal. I have a lot of $0.99/lb ground beef in the freezer, and some $0.79/lb sirloin pork cutlets.
Store brands can be a great money saver. I've found that most store brand canned tomatoes taste just as good as the name brands, and cost half as much.
I love my crockpot. Country style pork ribs or pork arm roasts come out so amazingly wonderful - and these cuts of meat are often on sale.
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The list of participating restaurants for Denver Restaurant Week 2009 has been posted. No menus yet.
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In 2009,
I will eat foods I like. I have no room for foods I know I dislike. There is no single source for any nutrient my body needs, so I am not required to eat anything.
I will make one new recipe a month, and eat at one new restaurant a month. I've had this resolution for about 5 years now, and it works really well for me to keep me out of ruts.
I will find more foods I like. That's what all those new recipes above are about.
I will learn not to go to trendy restaurants on Saturday night without a reservation. When I do anyway, I will learn not to be surprised that there is a 2.5 hour wait. I will learn to be grateful we always have a fallback plan because I have never in my life eaten at a restaurant whose food was worth a 2.5 hour wait.
I will teach my husband to make something other than stir fry.
I will read my foodie magazines within a month from when they arrive, and drop any subscriptions for those from which I haven't cooked or even wanted to cook anything for six months.
And as long as we're adding an "I will not..."
I will not feel guilty because my food habits and practices do not live up to the expectations of others. That was never one of my goals.
Marcia.
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spam and green chile cheese souffle.
Marcia.
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A salad that's gone over well with guys I know is sliced pear/dried cranberries/pecans or walnuts/blue cheese over greens with a sweeter vinaigrette dressing. There seems to be something about the heartiness or chewiness of the nuts and dried fruits that makes it more appealing. Or maybe because it's sweet punctuated by the pungent blue cheese. But folks who aren't much for tossed salad seem to like this one.
Or how about spinach salad with hard boiled egg and bacon and mushrooms? Again, it's a salad with a somewhat more substantial texture.
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They're still simple and comforting to me
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Grilled cheese and ham sandwich.
Peanut butter foldover.
Marcia.
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For bread, the heels.
For lasagna, the edges.
For turkey, the cap of stuffing that gets all browned and crunchy at the back opening. (And then the gooey insides. I love stuffing.)
But for brownies, the center.
Marcia.
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We turned leftover green curry paste into a quick sorta-Thai meal: green curry with chicken, mushrooms, and Thai basil; stir-fried gai lan with garlic and oyster sauce; eternal cucumbers; and jasmine rice.
That looks so wonderful, especially the gai lan...and I'm thinking is there anything that garlic and oyster sauce doesn't make better? (I have a real weakness for Asian greens!)
Marcia.
Resolutions for 2010
in Food Traditions & Culture
Posted
Almost a slam dunk. The only one I get only half credit for is teaching my husband to cook something other than stir fry. He did figure out how to pan fry a veggie burger and plop a fried egg on top himself, though. But I dumped one cooking magazine that stopped publishing anything I wanted to cook and kept up with the rest. And thank goodness for backup restaurant plans
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So moving on to this year....
In 2010,
I will eat and I will remove as much guilt as is humanly possible from the process. I need to eat to live.
I will make one recipe a month and eat at one new restaurant a month. I'm not changing this one. It works too well.
I will find some new recipes for greens because, you know, I LIKE greens, and doing them the same way all the time is boring.
I will learn how much zucchini to plant now that we've moved and no longer have neighbors who will joyously accept any excess production.
I will teach my husband where a few more dishes are stored so when he "does the dishes" they actually get put away in the cupboards after removal from the dishwasher, not left out for me to do the final step.
I will read through some of my less used cookbooks and determine if they're still worth the shelf space. If not, they will be donated and hopefully someone else will enjoy them.