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suzilightning

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Everything posted by suzilightning

  1. i tend to plan in half week increments. this morning my scratchings looked like this: Thursday: lunch - leftover venison stew dinner - leftover soup Friday: lunch - (turkey) bacon blue cheesburgers, salad dinner - pizza and salad Saturday: for johnnybird and his friend mike late lunch- ziti with turkey sausage and meatballs to take to the concert in the city- turkey sandwiches, ham and cheese sandwiches for me lunch - leftover soup dinner - ziti with turkey sausage and meatballs, salad Sunday: breakfast for johnnybird and mike - whatever they want to make; i'm going to the gym lunch - sandwiches for hiking dinner - macaroni cheese and salad Monday: lunch - raid the freezer dinner - raid the freezer it should be noted that both thursday and monday both dinner and lunch are eaten at work for both john and i since we both work until 8 or 9. i'm also working till 5 on sunday. saturday night i'll sit down with the supermarket flyers and see what is on sale that i use, create my list, pull my coupons and work on the menu from tuesday(my day off) through thursday. i already know tuesday lunch is taken care of as we are going to a retirement party for john's secretary. we are also trying to eat meatless at least 2 time per week and i am having fun trying to cook things that john will enjoy.
  2. maggie- another 9 for me that i uncovered while cleaning and decided to keep
  3. we have two new ones to add to our lists here in nw nj. made a sweet potato stew with red beans - sweet potatoes, red beans, onions, cumin, fresh grated ginger, tomatoes, vegetable stock, shallots and finished with peanut butter dissolved in the broth. the second was a stew made with venison shoulder, wine, beef stock, onions, garlic, shallots, mushrooms, cumin and allspice. served with garlic mashed potatoes to take some of the gravy.
  4. suzilightning

    Dinner! 2004

    last night was a venison stew with shallots and crimini mushrooms. with garlic mashed potatoes. wine was a st. helenas ranch cabernet. only thing i would have done differently is add carrots and peas to the stew. but the venison was the best i have ever had - a shoulder piece from a place up in pleasant valley, ny and cut with your fork tender. john keeps threatening to buy a digital camera. guess i'm going to have to learn how to do this stuff because this meal was worth a photo.
  5. suzilightning

    Girls weekend

    susan(damn that is a fine name - especially for someone probably born in the mid to late 1950's ) wow i am in awe of you and your friends. so cool you have kept those ties up which is soooooo important especially for the home working moms. i envy you can i have some leftovers? or come cook your bacon for you? party on garth....
  6. suzilightning

    Dinner! 2004

    hawkwatch is officially over for another year so i can do a bit more cooking. johnnybird's first course was a few olives, a half piece of homemade rye bread with prosciutto san danele and a half piece with some key lime chutney. with a half glass of pinot noir dinner was an african sweet potato stew with red beans, a green salad and some more of the rye bread. this is definitely a keeper, even if i forgot to add the peanut butter at the end. tonight will be duck breasts with a kumquat conserve, lemon rice and whatever green veg i can find at the market that appeals to me....asparagus, broccoli, if johnnybird had his druthers it would be wax beans...again.
  7. suzilightning

    Dinner! 2004

    *** Makes 3 1/2 cups Bill Neal learned how to make this silken, old-fashioned pate from Judith Olney, Richard Olney's sister-in-law and herself a cooking teacher. Later, it became a staple at the Neals' Chapel Hill -area bistro, La Residence. A small tureen of the creamy mousse was delivered to every table, accompanied by crunchy French Bread. 1 cup chopped onion or shallots [We used shallots] 1 1/2 cups butter, softened to room temperature 1 lb. chicken livers 2 tbsp. Dijon mustard 3 tbsp. brandy or cognac [We had neither in the house and used about half that amount red wine] Pinch of nutmeg [We used a couple gratings of fresh] Salt and pepper to taste Chopped parsley French bread or crackers 1. Saute the onions in 1/4 cup of the butter over medium heat until translucent. Add chicken livers to the onions and saute until they are cooked through but not overdone, about 5-8 minutes. Remove from heat and cool to room temperature. 2. Put into a food processor the onions, livers, mustard, brandy, and seasonings. Process the mixture until thoroughly pureed. Add the remaining 1 1/4 cups softened butter in fourths, pulsing briefly after each addition. Spoon the mousse into an attractive small tureen or into ramekins and chill until solid (at least an hour) before serving. Sprinkle with chopped parsley if desired and serve with sliced French bread or crackers. oh, my gawd. the original recipe was the one taught me back in 1977-8 when i was cooking in restaurants. only difference was that we didn't have food processors so it was food mill and beat, beat, beat with the wooden spoon. served in the crocks with crackers, wafer thin sliced red onion and hard boiled eggs i made and served this for our wedding reception 22 1/2 years ago. edited to say i want those turkeys
  8. well, the edit function seems to have disappeared on my screen so.... all the books have new homes EXCEPT the cooking with rosie
  9. i want to know how parker's puppy compares to shaw's momo in that regard can't wait till either makes it to the hinterlands of nw nj and i don't care what the theatre is like
  10. just down there this last march/april 915 duval is very good for upscale dining. we had some beers at an irish bar near there where johnnybird DIDN'T realize it was a gay bar and he was being hit on by the guy he was talking to(a bit too many mojitos at el mason de pepe). we really liked kelly's for the food and beer(it was a late lunch). el mason de pepe is someplace i would like to eat at next time. i do like good cuban food. if you're going towards the mid of the month there is supposed to be some kind of festival centered here... will try to dredge it up from the back of the mind... if you like good, basic food the restaurant just before 7 mile bridge is quite good. there is another we ate at twice i will try to find and edit into this post. we hit it on the way down to key west and then the next day when we were birding. good lightly battered fried fish, stone crab claws and some of the best coleslaw(my particular benchmark)... sorry, will edit.
  11. oops. Add one for me from Suzielightning and 1 for Vancouver Cooks. ←
  12. with a few days of rain i have been able to copy out the recipes i want to keep from a few more cookbooks so if anyone wants one or more of the following please pm me... Bon Appetit Tastes of the World The Chili Cookbook by Norman Kolpas Cooking Secrets of the CIA(in paper) Grill by the Book: Weekday Meals In the Kitchen with Rosie by Rosie Dailey edited to say the bon appetit and grilling book are gone already now cooking secrets of the cia is gone as well
  13. i'm almost done weeding the collection so the total of the ones i am keeping is 47 including 3 on wine and 2 bartenders books hopefully the people i have sent my extras to have been reporting the numbers here...
  14. suzilightning

    Dinner! 2004

    sent johnnybird north to poughkeepsie with portugese sweet bread, banana cake, cinnamon raisin streusel coffeecake, key lime bars, green and yellow bean casserole, turkey two ways(most in gravy and some thin sliced for sandwiches later), leftover butternut squash, pignoli, noodle and arugula and leftover chicken caccatora. that should hold them for today and most of friday and saturday(especially since my bil aka "cookie monster" is there). i am sitting here enjoying a plate of stuffed shells, a winter greens salad and a glass of chianti classico while typing and listening to the game. enjoy all and a safe and peaceful holiday to all
  15. the portugese sweet bread is set for it's rise. will do the oatmeal later this afternoon and bake it off tomorrow morning. the turkey breasts are defrosting in the fridge. tomorrow night i will bake off a strusel cake and a cranberry nut loaf. thursday am - green bean casserole and turkey breasts. pack all this up and ship it off with johnnybird to poughkeepsie. i'm thinking of lasagna for myself with a winter green salad and a chianti classico.
  16. tuesdays and fridays for johnnybird and me - well, at least me though john is supposed to be off... aag - from the new bar menu? or the steak sarnies? doesn't matter, everything is good... would love to try saffronnj(trying to get there with my friend from england who appreciates good indian food) but the same restrictions apply - i work 3 nights a week.
  17. rained out of the hawkwatch on friday so we went to run errands and hit up whole foods. DAMN YOU JASON!! had glanced at this thread the night before and bought cascadian farms spud puppies (they have a K in a box - does this mean kosher?) ate them for dinner last night and finished them tonight. baked them twice as long as instructed and they were hot, crispy-crunchy on the outside and still like riced potatoes inside. AAAAARRRRRRRGGGGGGGHHHHHHHH... a new addiction to find a program for
  18. suzilightning

    Dinner! 2004

    Tonight's dinner was for me much more fun to cook than to eat. It is the recipe for November that is on the Food and Wine Calendar stuck to our fridge, Acorn Squash and White Beans with Autum Pistou. Russ likes squash more than I, and he liked this more than I. We had rolls, butter, roasted red peppers, & anchovies and Montepulciano D'Abruzzi with it. Still to come, which I definitely have room for, is homemade ice cream! ok- russ owes you for that one. sometimes when you are happily married you have to compromise. squash is good especially in soup but...that was it? (course i shouldn't talk since i had organic tater tots for dinner - hey had a full complement of protein and veg for breakfast/lunch...
  19. will ask my boss wednesday and get back to you.... edit to say i'm pretty sure they don't have to log in because otherwise i would be hounded by people asking for the password(they do this just to sign on to our 9 terminals though the instructions are right above the screen) and pretty sure it is secure since we run a lot of things off the network. course i'm the semi-luddite of the department so......it's possible i'm wrong.
  20. at the hawkwatch lately i have been eating open face pb&j sandwiches on toast. earlier in the season it was ham & swiss with miracle whip and before that jersey tomatoes with miracle whip. growing up for sunday supper many times it was tea and toast soldiers. many times it will be a blt with soup egg salad tuna salad johnnybird also likes to have a breakfast of egg sammich on the weekend and of course: http://forums.egullet.org/index.php?showto...&hl=toast++dope course i know SOMEONE who needs to make some more since we're almost out
  21. In those places where it's free, is it a secure connection where you don't have to register or log in? In those places that have a secure connection, does it bother you to have to register and log in even if it's free? glenn, can't speak to the cafe situation but in the library we work in we have free wifi access. it is a secure connection and we have no login. we do it as a service for our patrons. also remember that depending on your wifi network and where the boxes are placed it's possible for people NOT EVEN IN your building to access your network. we have one or two die hard patrons who sit in their cars outside the library when we are closed to use the network access. i think places like mickey d's suck up the cost like we do - a draw/service. good luck whatever you decide...
  22. Is that the 'yellow lable'? while in Spain I would have grand marnier after dinner and they would ask if I wanted red or yellow lable. ←
  23. suzilightning

    Dinner! 2004

    single tonight and home early since i had to work an 830-330 shift and TRY to get 3 classes of 5th graders to have fun researching native american tribes... not really hungry butam having a small dish of Cascadian Farm Spud Puppies damn you jason perlow and the tater tot thread!!!!!! oh yes - accompanied by a nv Segura Viudas Brut Reserva
  24. not byo, lou. we could open the bottles back in our jacuzzi
  25. we celebrated john's 50th birthday here last saturday and were reminded why we love the place. wonderful food, a good wine list with some interesting wines by the glass and 1/2 bottles and soon a great view. the amuse that came out was a chicken salad on small rusk as always john started with a whiskey sour which he loved(not too sweet). i had printed off the menu earlier at work so he knew what he wanted - lobster and avacado salad with tropical fruit salsa and grilled salmon with provencal vegetables, black olive puree, garlic mashed potatoes and red wine sauce. i ordered a 1/2 bottle of pouilly fousse(sorry i didn't take good notes on the wines). there were several specials recited at the table(without prices so i asked) and while i had been planning on the free-range chicken breast the magic word "venison" popped up so i had to order that. a venison chop that came frenched but must have weighed in at about 6 oz served with haricot verts, asparagus and sweet potatoes. i added a glass of merlot and was a freakin' happy camper dessert was back at the house - 100 year old bottle of grand marnier and truffles john is supposed to be off teh last two weeks of december we already are making plans to have at least one bistro lunch here... anyone care to join us?
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