Kim Shook

We are eating in our car so often that I'm starting the remember fondly those Detroit behemoths with the giant glove compartments that dropped down to put things on. They were almost as big as the trays on airplanes!

Yep. That's all cheese - no slaw. And definitely avocado. But they don't mention any mayo or dressing of any kind. I don't think that even fresh Oaxaca cheese is that creamy? Not sure about that.

@shain – great color on that corn! @robirdstx– dern! I need to make that cheese. I even went out and got the right cheese sticks. On Wednesday we picked up lunch at a local deli. Mr. Kim had the “club”: It was honestly a little stodgy. It needed more bacon or some ham – there was just way too much dry turkey. And the tomatoes were almost non-existent – unforgivable in VA in summer. I had the ham, roast beef, salami, muenster sandwich with Russian dressing: The meats were delicious and plentiful and the bread, as always fantastic, but it needed more cheese and dressing. We shared this enormous “side salad”: It was in one of those square sandwich clamshells, but when fluffed out into a bowl, it was more than enough for both of us. They need to bottle and sell their 1000 Island dressing. Lunch on Thursday was weird. I started with this marked down Ukrops’ (local food manufacturer – used to be a grocery store) single serving sausage quiche: It tasted very good, but the sausage had a really unpleasant texture. It was almost as if a very thin, crunchy plastic had been put into the sausage. I don’t know what it could have been, but it was very off-putting, so I tossed it and got out some crackers and “crab” dip: MUCH better! I had a couple of days of not feeling so great, but woke up yesterday feeling much better, and we decided to pick Jessica up and drive over to Charlottesville to get lunch at Al Carbon. This is a central American place and our official family restaurant, perhaps our favorite food destination on the planet. We’ve introduced everyone we can to Al Carbon. We just order everything we like and take home what we can’t finish. We found a cool, shady, secluded place in a city park and had a picnic. Chicken: Beef Milanese cemita: With avocado, fresh Oaxaca cheese, red onions, and a slice of ham. Chicken cemita: Chicken tamale: Street corn: Fried plantains: Beans: Sweet potato:

@shain – your breakfast on Wednesday was just beautiful. I am not a oatmeal fan, but I would eat that just to get those amazing fruits and nuts. @robirdstx – seeing your BOLT sent me off to Costco with “regular bacon” on my list. As much as I love my special Benton’s bacon, it just doesn’t work for me for BLTs. The texture is too heavy and the smoke overwhelms everything else. @Anna N – those are some amazingly fresh looking bean sprouts in your chop suey! @blue_dolphin – I would have a seriously hard time choosing between shrimp & grits and BBQ shrimp. Two of my very favorite shrimp dishes. On Thursday, I had to get some blood drawn in the morning and picked up breakfast from our favorite bagel place: ET with cream cheese and bacon. I was not feeling great on Friday afternoon and all night. Mr. Kim pampered me on Saturday by bringing me breakfast on couch (😊😞 Gently fried egg and Edward’s country ham. It ended up pretty much being my food for the day. This morning: Some lovely pears we’ve been getting and toasted and buttered leftover dinner rolls.

Welcome, Alexander! Many, many fans of authentic Mexican foods here. What area in Mexico do you concentrate on?

Just finished reading her food blog. I didn't want it to end. It was truly "in her voice". At the end of it, when she expresses what eG members have meant to her and how they changed her, I was so touched and shared those feelings of appreciation. I will miss her a lot.

Reheating rice is one of those things that the CSO really shines at. I was never satisfied with the microwave doing this.

I used the CSO yesterday to reheat some steamed crabs that we had been given. I did them on Super Steam at 350 for about 6 minutes - just long enough to loosen them up and make them easier to pick. I also used it to reheat the crabmeat itself for dinner last night. A pie tin full at 350 on Super Steam again for about 4 minutes. I couldn't see that the meat suffered any for being reheated (twice !).

@RWood - thank you. Is this the recipe you use? I found another one, but it contains mushrooms, which I detest. And congratulations on your potstickers – they look wonderful. @CantCookStillTry – If you ever do make it to my area, I’d love to meet you all and make recommendations. I have had nothing but good luck meeting eG folks. Yesterday, a friend of Jessica said they had too many crabs to eat (????), so they asked Jessica if she wanted them: I picked crabs half the day: That’s a quart bag. Dinner started with tomatoes and marinated cucumbers (as most dinners will while summer tomatoes are here): The building blocks – cornbread, succotash, Edward’s country ham, and crabmeat: The dish, drizzled with butter: Many years ago, when we went to the Outer Banks every year for our anniversary and had our celebratory dinner at Ocean Blvd., we had a similar dish. I bought the cookbook and made this a few times. It is such a perfect combination. The original recipe calls for jalapeno cream to drizzle over the top, but in order to make it so that it isn’t too hot for me, I have to roast and skin the pepper and I just wasn’t up for bothering with all that. It was delicious. Dinner tonight was just a pile of saltines, cocktail sauce and the last of the crabmeat!

A funny thing: I never noticed or looked at this thread before. Then last night my daughter introduced me to Li's videos. I was charmed and came here this morning to pass it on and what do I find but an older thread that has just been bumped up in the last day! Great minds!

Jessica arrived with a bag of these last night. A gift from a friend of hers who bought "too many" (how does that ever apply to blue crab?): They are on a half sheet pan, BTW. I am slightly steaming them in the CSO and picking them all today. Hope to do something interesting for dinner tonight.

Do you snore?

@mgaretz – Hope things went well and that you are already starting to feel a little better. @Paul Bacino – delicious looking sandwich. I need to put mortadella on my shopping list! @RWood – arancini is one of my favorite things to eat! I am not confident I could make it and there aren’t any restaurants in my area that make it that I know of. @Norm Matthews – what a beautiful, professional looking meringue you got on your pie! Bravo! @Shelby – thanks for posting the link for the Fattoush – I will be trying that. Your post reminds me that I need to make corn cob broth. I’ve got a bag full of them in the freezer. @liuzhou – Wow! What a dramatic fall. I’m very glad you weren’t hurt worse than you were and hope you are feeling fitter soon. Glad you had your lovely little shrimp to comfort you! @robirdstx – re: your fajita steak – what is your marinade like and how hot do you think your grill is? I want something that looks like THAT!!! @CantCookStillTry – I would be happy to sit down to that lovely stir-fry. Please serve me along with your son – I don’t like spicy either.😁 On Wednesday Mr. Kim requested pancakes for dinner. I did the Crema/Yogurt ones. Such thick batter: Go withs: Pears, grapefruit, grapes, syrup, and Bourbon Peach butter that a friend of Jessica’s made for Mr. Kim. Pancakes with Benton’s bacon and some ham from the freezer: Such light, fluffy pancakes: Friday night started with Hanover (local county) tomatoes and marinated cucumbers: Cheeseburgers on brioche buns, sweet potato fries (frozen), and tomatoes my way – peeled and Duke’d. Produce stand corn: Mr. Kim nicely went to TWO restaurants to pick up dinner for us. He and Jessica got Thai and I got Yen Ching. Jessica got her regular – Masamun curry and Summer rolls (which are basically the same thing as fresh Spring rolls in Vietnamese restaurants – NORMALLY). The curry: And these odd things that were mostly lettuce with “peanut sauce” that was pure hoisin: This place has been Jessica’s favorite Thai place for years. When she goes in, the matriarch of the place recognizes her and makes sure she gets her special order (just extra sauce) correct. Sadly, she hasn’t seen this lady in months and the quality of the food has suffered. The curry was just ok. Mike got the Red Curry (no picture, it looked just like Jessica’s). I got fried pork dumplings and Five Taste Shrimp: I’d never had this shrimp dish before and liked it very much. They have always been agreeable about lowering the heat on my dishes, so I can get anything on the menu. I’ve been craving roast chicken and gravy, so yesterday I made some gravy from the stock I had in the freezer: Made in my beloved, never-fail cast aluminum Dutch oven that my grandmother gave me when she “upgraded” to non-stick Silverstone. This pan is one of those things that I would grab before running out of the house if we were on fire. CSO roasted legs and thighs, pan roasted potatoes, Ina Garten’s shredded, sautéed Brussel sprouts, and Stove Top dressing. Without: And with: And more carbs to mop up that good gravy: 😉

Toasted bread machine “Milky Bread”, leftover roasted potatoes, and a fried egg:

Freeze the puree. Then when you want to use it, make this soup.

Used my new bread machine to make what the machine’s booklet calls “Milky Bread”: I’m awfully glad I only made a 1 1/2 lb. loaf. Towards the end of the bake, it rose up so high that it actually TOUCHED the top of the machine. The loaf has a slight dent (which you can see in the next picture) in the top! But it is a lovely, soft, pillowy loaf: It will be the perfect loaf for open faced turkey and roast beef sandwiches with gravy.

That's why I'm going to wait until it is very quiet tonight.

When I saw this on FB last night, I was just devastated. She was so funny and kind and fierce. We shared so much - food, Monet, Chihuly, animals. She never did convince me to love baseball, though! I will miss her so much and am planning to settle in later tonight and re-read her food blog.

If you will tell us who/where to write, I'm betting ALL of eGullet will pen a note begging for at least both volume measures and weights! 😁

You need to come back to Richmond, my dear. At our store, you just place your order online and they put it in a basket outside the door for you! Same day service every time I've ordered.

How about arugula? I just saw them make an arugula pesto on ATK with almonds, anchovy, and some other stuff. I nabbed the recipe and will be trying it soon (I hope) with some roasted salmon.

Lunch yesterday was a piece of some fresh blackberry cake that I made:

Dinner last night was pretty much all leftovers and of the pick-up variety since the two of us got hungry at different times: Questionable slaw, pimento cheese on pumpernickel, and mac and cheese.

I am selfishly glad that they didn't shelve my favorite Crunchwrap Supreme.

@rotuts - that Dinty Moore reminds me of my mother and stepdad❤️. They always kept a supply of Dinty Moore onboard their sailboat for when the fish didn't bite! They both liked it enough that when they moved to Chicago from Annapolis (and didn't have a boat anymore) they took the Dinty Moore with them! I actually like canned hash - both corned beef and roast beef - quite a lot. Like @gfweb says, crust is KEY!