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  1. Dinner 2018 (Part 1)

    We flew to New Orleans yesterday, for a cruise that departs on Saturday. We hit The Blind Pelican for happy hour and dinner. We each had a dozen chargrilled oysters for starters which were good, but took a while because of the large crowd of St. Patty's day Irish parade participants. They were worth the wait. I followed up with a dozen raw ones, which were wonderful. Hard to believe during happy hour, a dozen raw oysters are $3. Pretty hard to beat. We were up at 2 am so we were pretty beat and called it a night. I think under other circumstances, I would have had another dozen and some boiled crawfish. We will stay another three days after we return from the cruise, and have plans for those days that will more oysters and crawfish.. HC
  2. Methode Rotuts

    I am interested in carbonating wine, but like the idea of using a 5 LB CO2 bottle, regulator and hose system. It looks like you could put one together using parts from Amazon or eBay for about $100. Anyone tried it? It seems like you could do thousands of bottles from 1 tank and the cost about $20 to refill. HC https://www.youtube.com/watch?v=BLFvw4CVKgY
  3. Lunch! What'd ya have? (2018)

    small salami, provolone cheese, tomatoes and shredded cabbage sandwich. The cabbage is mixed with S & P, a little good olive oil and a splash of red wine vinegar. HC
  4. Breakfast! 2018

    Canadian bacon, egg, American cheese on a English muffin with a side of home fries and a bit of fresh salsa. Can you tell I like salsa? HC
  5. Lunch! What'd ya have? (2018)

    Seasoned panko, pork tenderloin schnitzel and leftover Greek salad sandwich. In light of the weather and terrible road conditions, an adult beverage seemed appropriate. HC
  6. Dinner 2018 (Part 1)

    That is a very unusual looking steak. The only ones I have ever seen with that kind of size have been in Italy and come from the Chinana breed. It is not unusual for the strip portion to fill the plate on its own and the fillet portion to be just about as big. The meat also has little apparent marbling, yet is quite tender. I wonder what breed of cattle your steak is from. HC
  7. Dinner 2018 (Part 1)

    Looks like a small sacrifice. Just saying.
  8. Dinner 2018 (Part 1)

    Had this thing about making Shepard's pie. Yesterday, I finally did it with a small Greek salad. At the last minute, I chose to use shaved potatoes instead of mashed, so shoot me. It turned out pretty good and Deb liked it, so it was a win. HC
  9. Breakfast! 2018

    Toasted English muffin, over easy egg, American cheese, scrapple and fresh salsa HC
  10. Since Deb still works, I can live in both worlds, being free to innovate during the day, but cook to please her, on nights and weekends. It works for us. HC
  11. Dinner 2018 (Part 1)

    Pork tenderloin schnitzel, baked potatoes and peas. HC
  12. Dinner 2018 (Part 1)

    The filling starts with a 15 oz. container (by weight), of part skim milk ricotta, 2 eggs (beaten), 1/4 cup each of freshly grated Romano, mozzarella, and Swiss (just because I had some), 1 tsp. garlic powder, S & P to taste and a mixture of dried and chopped fresh basil. This is all blended well. Cook the jumbo shells just until they are flexible. This makes stuffing much easier than if they are fully cooked. For that size container of cheese, I will cook up about 16 shells (allowing for some breakage). I have thought about making a meat stuffing and will probably give it a try. As far as lasagna goes, I like to do up a good sized pan, have a meal when it comes out of the oven, then cool the rest. Once it's cool, I cut it up into single servings and freeze them on a sheet pan. Wrap each serving in aluminum foil and bag them up and keep them in the freezer. They do well in the microwave. HC
  13. Dinner 2018 (Part 1)

    Stuffed shells with a quick and easy salad made with Campari tomatoes and some perfect looking pickling cukes. I used to struggle trying to get the shells to line up and level off for a decent presentation, and discovered, quite by accident, that a little spray of olive oil, in the bottom of the dish, and a tip of the dish (having one end propped up to allow a bit of gravity assist) helps getting them to behave. The sauce is thinned out with a bit of water and added in, in stages as the shells are added. HC
  14. Dinner 2018 (Part 1)

    Fried haddock Fillet-O-Fish sandwiches HC
  15. Lunch! What'd ya have? (2018)

    Some moderately good, take out sushi and some sesame oil pan seared ahi tuna from Aldi. All washed down with a cold Dogs & Boats DIPA. HC