mhadam

We had a late night at work last night, so dinner was from Culver's -- we each had a butter bacon burger with cheese curds. And we shared a order of cheesefries.

mixed berry smoothie and some raspberry/cranberry juice

Enchiladas made from Saturday's left over pot roast meat. They were soooooooo good. before baking: after baking:

What about ground-up windmill cookies. You know...the cookies shaped as windmills that have the almond slivers. They have a nice ginger bite without being a gingersnap, and they have the almond taste without being an almond cookie. I use them as my cheesecake crust sometimes.

Saturday -- eggs, homemade biscuts, sausage patties, and tomato slices Sunday -- pasta carbonara (wheat pasta and lots of bacon) Monday -- bannon and cherry smoothie

Friday -- 2 hot pockets, a bowl of chile/lime pistachoes (from TJ) and ice cream Saturday -- pot roast with all the trimmings (mushrooms, carrots, onions, potatoes, etc). I've given up on summer and welcomed fall. Wish the weather would cooperate though. Sunday -- Donna Hay's thai chicken soup -- with some variations -- shrimp instead of chicken, 3 jalepeno peppers instead of the 2 red chilis, and the additional of 1/2 a julienned red pepper Tonight -- homemade enchilada's with the leftover pot roast meat. I made them last night and they are beautiful.

Do what we do: eat half your dish, then switch plates! ← I love your license plate!!!!!

After reading Pan's blog this morning it occured to me what my favorite Mom dish is: tripe soup, with grated cheese on top and freshly baked bread to dunk in the soup. When I saw the picture Pam posted of the soup it brought tears to my eyes. Oh how I miss that flavor, that aroma, those days.

ooooohhhhh. that sounds like fun, but that mean's sharing Thanks for the tip

A very light meal last night: mushroom soup made with porcini, white button, and cremini and a basic tomato bisque that was garnished with sour cream. To accompany, a wheat baguette.

The last thing either of us would want is to be so stuffed we get sick or don't enjoy the experience. Is there an option to sample some cheese, at the end, without doing a full cheese course? I love cheese and at MK's I over-indulged in the cheese course.

Thanks!

I'm not sure if we should order the Prix Fixe or one of the Collections. Thoughts? advice? Husband said we can do whatever I want. And driving home isn't an issue as we will be at the Drake. So excited, nervous, scared, eager and it's 3 months away!!!!!!

I hope -- and suspect -- that you'll have a wonderful time. Please let us know all about it . . . the countdown begins now =R= ← Sorry, i didn't think about adding my note to this thread. I'm so excited!!! I was giggling on the phone when making the reservation

I have to brag and have no one to brag to, so I thought Egullet would be the place. In 3 months and 19 days, to celebrate our 5th anniversary, hubby is taking me to Tru. *swoon*

Dinner Recap: Friday -- Cannot remember though I do recall eating some chile/lime pistachios from Trader Joes. Saturday -- the Wild West burger at Game Works Sunday -- Grilled: * Pork loin chops that were dry rubbed (Coppola's merlot and herb dry rub) * Cubanelle peppers, green peppers, daikon rounds, onion wedges, and eggplant of which 3 slices had crumbled feta and 3 slices had this fantastic cheese that we bought at the Green City market on Saturday and I cannot remember what it's called now * Stovetop roasted jalapenos * A slice of foccacia (again from the Green City Market) Dessert was a mix of Bristol Cherries and Sour Cherries

We will be going to the Chef Pierre's Creperie, in Crystal Lake, for dinner as we have for the last four years.

What a beautiful meal. I'm quite jealous and hungry now. Happy Birthday.

We had a closed sandwich on ciabatta with the the leftover chicken from Wednesday's dinner. It was a lovely sweet, spicy, cool sandwich. From the bottom up: goat cheese, shredded romaine, the sliced chicken breast, thin slices of tomato and the sauce (that the chicken was originally served with) that gelled nicely overnight. On the side I served bowls of sweet bread/butter pickles, green-pimento stuffed jarred olives, and HOT giardinara. For dessert, halfsies of a maple pecan bar and a dream bar from Corner Bakery. The beverage of choice: Half a gallon of oberweiss whole milk.

Alrighty, I will over come my fear and post my first dinner pictures. I apologize for the poor pictures, they were taken with my Samsung e315 phone. Last night we had: * sauteed zucchini and corn with butter and green goddess herbs (from Penzy's) and a few red pepper flakes * brown rice with scallions (please don't beat me, as husband likes them) * boneless, skineless chicken breasts. It sat in a marinade of OJ, soy, grated ginger and garlic. After marinating I reduced the liquid to a sauce and added some brown sugar, mirin and finished with the juice of half a lime. The chicken was quite moist as I quickly seared them on each side and then gently baked them to 155 degrees and then let them rest before slicing. Maggie

When this happens to me, I turn to the deep freeze for a Trader Joe's strombolli or greek pizza that I supplement with an effortless salad. Or if I'm sad (ontop of the culinary ennui) I pull out some frozen tempura shrimp and makeup some miso broth.

I apologize if someone already mentioned this, but with so many posts to read and having this great tip I MUST bypass the messages and reply: the Sushi House at the riverwalk in Naperville. It's fabulous!!!! here's a link to the website: http://www.mysushihouse.com/index.asp Yes they are a chain, but an amazing chain. My husband and I eat there one a week. Ok rant done.

For those who were not able to watch 60 Minutes last night, the website has a recap: http://www.cbsnews.com/stories/2005/06/22/...ain703506.shtml

Just an FYI: from the CBS website: "Correspondent Lara Logan talks to American chef Thomas Keller, who has caused a sensation in the culinary world. And Correspondent Charlie Rose talks to acclaimed pianist Leon Fleisher" http://www.cbsnews.com/stories/1999/05/24/...main48284.shtml

two that i can think of.... 1. mac and cheese or carbonara topped with grated cheese after plating (mac and cheese is never baked.) 2. candied almonds to my club salad (adds a great sweetness and extra crunch)