patti
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Posts posted by patti
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I had to find a way to use the over salted boiled crawfish, so I made a quinoa salad. Mixed in enough things that it balanced out the seasoning pretty well.
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@ShelbyDoesn’t make me feel faint at all. If I lived away from here, I’d pay that!
We paid $60 for ten pounds of boiled crawfish and didn’t love them. You can bet I will still be using the leftovers, though! Right now, live crawfish are $3.00 a pound. A sack usually runs between 30 and 35 pounds. I hope we get a sack soon.
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57 minutes ago, KennethT said:
I am dying for a good crawfish boil right around now....
Me too!
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I was so looking forward to boiled crawfish. These were picked up at a drive through crawfish joint that we’ve ordered from any number of times and enjoyed, but it’s been awhile. They’ve changed their seasoning blend and I didn’t love it. Not only that, but they’re too salty. I’ll be glad when we buy a sack and boil them ourselves. And by “boil them ourselves” I mean my husband does all the work. 😉
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1 hour ago, Margaret Pilgrim said:
It is indeed Spring!
So much for health food. Now on to frites and prawns (mayo, cocktail sauce, lemon)
That is one gorgeous salad! Frites and prawns aren’t too shabby, either. 😉
Tonight, quesadilla, guacamole, and bacon wrapped jalapeño poppers.
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37 minutes ago, FauxPas said:
Please do! I bet it looks just as lovely! You did so much work but wow, you had such wonderful results. Anything you would have done differently? It helps to have lived in a house for a bit before planning renos, doesn't it?
And obviously you are happy with many other details of your home and location, given that you have stayed there for almost 30 years. Is your plan to stay there as long as possible?
We love our location but we couldn't really make this house exactly what we wanted, so we keep thinking of moving. I suspect any new place we buy will probably need its own kitchen renos, arggghh! 😮 😄
Thanks for your interest and your kind words! I will post more recent pics, but it might be a few days. When I do, I will answer your other questions. I need time to think if I would do anything differently. We do plan to live here as long as possible.
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@ShelbyOh, that I could limit myself to four fries!
I reread your fabulous first eGullet food blog yesterday. I knew I’d read it before, but I didn’t think I was still posting here in 2011. My comments were evidence that I was. It’s still a great read.
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3 hours ago, Captain said:
Steamed pork buns for dinner along with some fried rice. All leftovers.
Pulled pork from the weekend taco's. Just add some Soy and Oyster sauce. Yum.
Your fried rice reminded me that I had leftover rice and leftover smoked pork sausage in the fridge, so ... fried rice for supper! Thanks for the inspiration.
I realize smoked sausage might not be a typical ingredient, but it’s what we had and I’d use it again.
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6 hours ago, blue_dolphin said:
And in a small fraction of the time!
😆🤣😂
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7 hours ago, gfweb said:
Wow!
Beautiful job. Just like on one of those TV shows where they'd get this done for half of what it costs in real life.
Thank you! If only we could’ve gotten it done for half of what it costs in real life!
I will say that I had some guilt about spending a lot of money, particularly because some of it was for aesthetic reasons. Did I deserve to have such a nice kitchen when many people have so little? Would having a pretty kitchen actually improve the quality of life? We’d managed with less, why did I think I needed more?
As you can see, I stifled the guilt and went ahead with it. I currently have no regrets. The pleasure in cooking in a kitchen with hugely improved functionality, while also being easy on the eyes, is tremendous! I appreciate all of the drawers, the counter space, and the storage. We use the heck out of the island. I had a plan to have it paid for relatively quickly and we succeeded.
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We bought our home in 1992. The kitchen counters were orange Formica. I don’t recall much about the vinyl floors, except that they were ugly. The first update we did was just a facelift. Replaced vinyl with prettier vinyl and orange Formica with less ugly Formica. Painted the cabinets white and changed the hardware.
In my kitchen fantasies, I imagined knocking down a wall and expanding the kitchen. Many hours were spent thinking about my imaginary kitchen. Finally, in March of 2015, the dream started becoming reality.First, the old kitchen, after intermediate facelift. No pics with the orange Formica.
The rarely used breakfast nook.
On the other side of the kitchen, a den that eventually became very depressing, with an oversized fireplace. (We’d started ripping out carpet when this pic was taken.) So much disrepair. I didn’t want to spend money on repairs because I wanted to spend it on the remodel.
I tried to include pics of the empty space after demo, for perspective, but they wouldn’t show right side up. Tearing out the fireplace was a bigger job than anticipated!
The new (in 2015) kitchen and den. (Not including pics of the laundry room and powder room, which were part of the remodel.)
The pics were staged right after remodel was complete. It looks more lived in now and has things on the walls, and things on the counters. 😀 Might post some of those later.
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Comfort food like Mama used to make, except I don’t cook the broccoli to death. (Sorry, Mom.)
Trying to show that the meatloaf isn’t burnt.
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Tonight’s dinner was leftovers from last night’s beef pot pie.
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2 minutes ago, Shelby said:
I think you're safe if you don't make banh mi pizza 🤣
I was impressed by how evenly you sauced the pizza! I’m always afraid to make a squiggly mess, so I never try it. 😁
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Damn. If Shelby got an eye roll and a WTF, I’m afraid to know the reaction some of my posts engender!
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7 hours ago, TicTac said:
Did you dance in front of the oven and stream it online while you baked the pasta?
I did not, although the smell emanating from the oven as it baked was dance worthy!
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TikTok baked feta pasta. 🤪
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@ShelbyThe restaurant we ordered from has been a little inconsistent with the ceviche. It was always great when I had it dining in, but delivered, occasionally not up to par. They hit it right tonight, though, and I’m happy. I hope you get your whitefish ceviche soon!
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5 minutes ago, Shelby said:
Welcome! Not lame
Breakfast for dinner is my go to when I'm just done lol.
I agree, not lame! Welcome, @MaryIsobel!
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Didn’t want to cook and didn’t want to eat things we have that are cooked, so we had food delivered. My husband’s burrito not shown.
Shrimp and scallop ceviche, with a bit of crab meat, and bacon wrapped grilled shrimp, chips and salsa.
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Boiled shrimp with potatoes and sausage that were in the boil and dipping sauce made of mayo, sriracha, horseradish sauce, ketchup and Worcestershire.
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50 minutes ago, heidih said:
Nice. looks like you got the "crust break back thing" right.
Thanks. The recipe I used didn’t call for multiple crust breaking, just did one. Not sure I’m up to making one of the really complex versions.
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9 hours ago, mgaretz said:
Our kitchen is a mess due to a water leak upstairs requiring the adjacent breakfast and family room ceilings to be removed, floorboards dried out then ceiling replaced, so we have been surviving on takeout for a few days. But last night I cleared enough counter space to make pizza. Crust, sauce, mozzarella, mushrooms, spinach and chicken Italian sausage:
Wow. So sorry y’all are dealing with such an ordeal. No fun!
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10 hours ago, Shelby said:
Ronnie smoked a chicken yesterday
Even though it was cold out, I wanted potato salad
And a new revelation for us--braised fennel! OH this was good.
Baked beans and pickled watermelon radish also
@Shelby- It all looks good, but the braised fennel really caught my eye. What was your braising liquid? Looks delicious!
My first attempt at a take on cassoulet. I realize it’s not the most authentic, but it did turn out delicious! The recipe is from Bon Appetit. Confit Chicken with Andouille Sausage Cassoulet.
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Fish Fry dinners during Lent
in Food Traditions & Culture
Posted
I’ve only eaten at two of the restaurants on that list, Pêche and Toup’s Meatery. I’ve heard raves about Blue Oak BBQ. I hope someday I’ll be hitting up NOLA restaurants again. With regard to your question, I don’t even know anything about current Lenten specials! Shame on me.