Kim Shook

Doddie, who used to post here as @Domestic Goddess, introduced me to this recipe using surimi. She was from the Philippines and was living in South Korea and said that it was popular all over Asia.

@Tropicalsenior – thank you for the anniversary wishes! @gfweb – I love your whole chicken fried steak dinner! I would love to have that on my table tonight instead of cheese and crackers! Dinner last night was mainly Jessica’s offerings. She used Mr. Kim’s BBQ and I made slaw and tortilla chips, but everything else was her. Chips and guac (Lidl): Various toppings for her BBQ flautas/taquitos – jalapenos, her pickled shallots, sour cream: Cilantro, green onions, cotija cheese, her tangy lime/sour cream/mayo sauce, and limes: Sautéed onions, mushrooms, & bell peppers and sautéed onions – just for me ❤️: Plated: Dinner for me tonight was just some cheese and crackers: Cathedral City Vintage English Cheddar on the left and Murray’s Cambozola black label on the right. With some crackers and salted Honey Crisp apple slices:

Thanks to @Shelby, @MaryIsobel, and @MetsFan5 for the anniversary wishes. And, @MaryIsobel, I’m so sorry that your dad is having such issues! So worrying for you. @lindag – smart idea keeping the salad shrimp in the freezer! I love crab or shrimp Louie, but never want to bother cooking shrimp just for a lunch. Yesterday: ET bagel with cream cheese, surimi, and a fast and dirty cocktail sauce – half catsup and half horseradish! I’m a big fan of surimi, to be honest. I enjoy it hot or cold.

Mr. Kim would love to try that cheese. I think they really missed the opportunity to perfectly pair a cheese with Buffalo Chicken. I should have been bleu cheese, of course! LOL I would have bought a half dozen of those little enamel pans for $6 a piece! I'd never seen them until @CantCookStillTry started posting food in them and I fell in love. Mr. Kim and Jessica have gotten me a few. I use them as often as I can.

Sunday was our 40th wedding anniversary and we had dinner somewhere that I’ve wanted to eat at for years, but somehow never got around to. It was built in the 1700’s (pre-Revolution) and has been a manor house and run as a coach rest stop, inn, and restaurant ever since. The current owners have run it as a restaurant for 40 years. It’s a beautiful place and just exactly the kind of restaurant I love. Old fashioned menu – surf and turf, rack of lamb, onion soup, etc. We loved it and the food was wonderful. I started with the onion soup and Mr. Kim had the scampi: The bread service was house made yeast rolls and lovely little cinnamon rolls, an old addition to a breadbasket that I haven’t seen in years: I had the filet and crabcake: Mr. Kim had the special, which was rockfish w/ an oyster cream sauce:

Sunday was our 40th wedding anniversary. Since it was Sunday, we attended the same church that we'd gotten married in all those years ago rather than our current place. Jessica had let the rector know in advance and she and the whole congregation were so lovely and welcoming. After the service, we went to my favorite breakfast diner for brunch. Jessica and I had been craving Benedicts, so that's what we got: Mr. Kim chose the Rueben: This was yesterday's "fill the void" late lunch, early dinner: Deli ham and American cheese with yellow mustard on toast!

I forgot to post this one - Yesterday’s breakfast was a new recipe from an old magazine – Taste of Home 1999. They were called “Individual Quiches”, but they were more like a breakfast casserole with bread, sausage, eggs, milk, and cheese: They rose up like lovely soufflés. Inside peek: Very good. Fluffy and moist. Definitely making again.

He says 2 tablespoons. Thanks for letting me know. I'll correct it!

Jessica is very interested in finding/making these: She says that from what she can find they are either Chinese or Korean. Sometimes made with pumpkin and coated in a syrup. She also thinks they are an autumnal or winter treat. Can anyone at least give me a name so that she can do some more research? Thanks so much!

Welcome back, Alex! With your travel and experience, I'm truly looking forward to your contributions!

Welcome, Ray! I'm looking forward to seeing your contributions!

Here you go!

Deli roast beef and Swiss (with plenty of horseradish):

I can't speak for others, but mine (no matter what recipe/method I use) tends to make a really good base for Bolognese. It just refuses to hold together.

@Shelby - Thank you for being kind about my mostly purchased meal! 😁 @Margaret Pilgrim – I think if I had access to that store, Stouffers wouldn’t be selling me meatloaf any longer. Also, your cheese steak looks amazing. Jessica has suggested that we (I 😄) try at least one new recipe a week. I have hundreds of books and magazines around the house, and she suggested that we (I 😄) start working through them. Last night, I did our main course and dessert from an old Taste of Home magazine (December 1999). I was thinking of @David Ross the whole time I was cooking. He liked TOH and was so pleased when he was published in the magazine. Both recipes were successful! The main was a creamy seafood pasta dish that included shrimp, bay scallops, and surimi: It was really good and easy and definitely a keeper. Served with some roasted pencil thin asparagus that Mr. Kim and Jessica enjoyed very much: Dessert was a creamy layered chocolate thing: Quite good, too.

I forgot to add this (probably because I haven't eaten it), but Mr. Kim made some of his Creamy Garlic-Mushroom soup this week and he and Jess and his mom have been making lunches from it all week: They report it is delicious. 😄

Just a creamy chocolate layered thing: Taste of Home recipe from a December 1999 issue! Cooky crust, melted chocolate bar, marshmallow and whipped cream filling, and crumbled crust and toasted almond topping. When I was making the filling, I thought it needed a bit more of a chocolate punch, so I added a tablespoon of cocoa. Good decision, but it probably should have gone into the whipped cream rather than the warm melted marshmallows and chocolate. It kind of seized up and left some specks, as you can see. A keeper, though.

I thought at first it was a chocolate bar.

Between @Margaret Pilgrim and @liamsaunt, I am ready for some battered fried seafood tonight. Well, I’m always ready for that😊. @liamsaunt – thank you for the recipe link. That sounds like something we’ll like a LOT! And, by the way, what a beautiful (and cohesive) coating on your chicken!!! @Ann_T – Oh, dear! Your beautiful halibut and crab meal is so delicious looking. @Shelby – The Lucky Charms puddings cracked me up! Last night, I am ashamed to say that the only thing I actually cooked on the plate was the Brussels sprouts: The meatloaf is Stouffers (they do a better job than I do), the mac and cheese is Bob Evans and the spoonbread upper right is Ukrops, a local once-grocery store, now-prepared food purveyor that I’ve talked about before. The sprouts were delicious, though. Really simple pan roasted recipe from America’s Test Kitchen (via The Splendid Table).

So grateful for Campari tomatoes:

Not mine, but my MIL. Yesterday she brought over the most delicious Key Lime Pie: Colored the most atrocious shade of Herman Munster green: 😳😄 She said something about how she couldn't resist making it greener to commemorate the day, but I've seen her Key Lime Pies before and they are always very green. She must think mine are so dull. 😁

Particularly ridiculous in the high end places since they all have restaurants that are open for business and presumably are turning out decent food.

@Norm Matthews- great looking meal! I've gone to your blog and grabbed the soda scones recipe. That sounds fantastic!

Looks and sounds fantastic! Do you use a commercial rub or one that you've devised? If yours, I'd love the recipe, if you would share. I'm thinking that Mr. Kim and I could cooperate on this.