suzilightning

Bon Appetit 5/19 has a page called Chefs on a Plane which shows the food Jon Shook and Vinny Dotolo are now making for Delta Airlines Business suite flights. Looks pretty good. Just tried to paste the article but was unsuccessful....sorry.

I miss grilling *SIGH* A new favorite around here chicken with carrots in sauce served with jasmine rice and peas. I'm craving meatballs so will make and serve with pasta and gravy. Leftovers for meatball subs.

congratulations!!! sending you salt, bread and a new broom. I am so envious of your space. can't wait to see the food that comes out of that space.

Not at all for me...I developed a problem with celery when I was about 30.

Yeah, saw that this morning. Didn't get to meet her but ate at Dookie Chases's by myself when we were down in Slidell in 1985 for John's work. I took a Gray Line tour bus into the city. They dropped me in front of the Superdome and I had 8 hours to do whatever I wanted until I had to meet up with the bus in the French Quarter near Café du Monde and the Moon walk. Audubon Zoo, lunch at Dookie Chase's, the streetcar ride with the dude in a pink tutu......

All I can think of is The Beatles song "I am the Walrus". Been hanging out with the Reeds waaaayyyyyy too much. That has two of the three things one of our guests at the Chequit Inn demanded for breakfast every morning... Crispy bacon Dark toast Hard eggs

OK...the 3 bean salad became a 4 bean with chickpeas). Pork tenderloin became shrimp tacos with home made mango salsa for John. I'm happy with the bean salad over red leaf and romaine with some ricotta salata.

my friend, Joyce, dries her oregano in a bunch, hanging it in her kitchen from a coat rack with other dried herbs. She pulls it down and rubs off what she needs until the sorry, thin stems are left nude. More importantly what are you going to do with the fig jam!!!! Crostini with goat cheese and jam?

@mariesdoats, all I can say is WOW!!! Beautiful produce to someone who has a black thumb. I'm waiting for the 4.99 basil bowl I bought to croak. ...and all I can think of is the song that my grandfather would sing to us … NO not "The men with the hairy ears"!

boiled baby potatoes, roasted asparagus (with hollandaise for John), sautéed flounder with tartar sauce. am working on a 3 bean salad (wax beans, green beans, kidney beans with red onion) for a pork tenderloin for tomorrow.

In the June 2019 Rachael Ray Every Day magazine there is an article called Good Eggs about various types of caviar, many of which have been discussed here.

Just finished a bowl of local (most likely greenhouse grown) strawberries with some aged balsamic. There is a small quiche Lorraine in the oven right now but it will probably end up as lunch.

Several of my friends went to a picnic on Sunday. Jenn made 3 lbs of macaroni cheese - I couldn't make it but as it was about 60F here today, made mac and cheese for Johnnybird(gluten free pasta for him)and me. He wanted a blue cheese bison burger and a small side salad. I just wanted a small side salad with the mac and cheese. I am happy.

I'll see your rye and raise you marbled rye with turkey, aged provolone, bacon and miracle whip with a cranberry relish(Dickinson's).

@Ann_T, dinner here is inspired by you. Chicken piccata, pasta and sautéed zucchini. John didn't make it home from Poughkeepsie yesterday so he has to eat what I want and I want chicken piccata. On the horizon are bison burgers, pasta and shrimp(for John) and some salads for me.

Read both of these and love, love, love the honesty in them. I have worked in restaurants and know quite a few restaurant professionals who deal with this issue.

Great responses from all...I can't add much as I do not have kids but I do remember my sister would never eat mashed potatoes as a kid - texture thing. Now...please don't get between her and a bowl of them!!! As a teen I would always make my grandfather his favorite liver every other month or so and try it....still can't eat it. While working in a kitchen I had to have my boss taste the country chicken liver as I could not choke it down. Tonight I am trying eggplant(again). I have never liked it but found a new recipe to try and maybe I will like it. If not - I have a vegetarian friend who will appreciate it . oh....and salmon. I have tried it canned, fresh in WA state, smoked. Uh, noooooooooo EDITED to say...uh, no go on the eggplant. The marinara and cheese were good, especially over bucatini with sautéed zucchini but the eggplant😜

I gave John a choice of two recipes culled from the book 100 Days of Real Food: On a Budget a) Easy Chinese Chicken (would have been my choice) b) Braised Chicken and Carrots with Rosemary Gravy (the one he chose) After all this is a keeper. I did make a few adjustments. I didn't have any boneless, skinless chicken thighs (which has now gone on the grocery list) but did have breasts. We do not use heavy cream but I subbed in lactose free sour cream. I can't stand rosemary so a mix of tarragon and flat leaf parsley. Cook floured chicken in some butter. Add carrots then chicken broth and cook until chicken is cooked through and carrots are soft. Cook uncovered until the sauce thickens somewhat then add in the heavy cream, herbs, salt and pepper. He's gone the weekend. I'm making the Easy Chinese Chicken.

On a whim, and desperate for something to read, I picked up Frances Mayes' book See you in the Piazza. Travelogue with recommendations for places to eat with a few recipes in out of the way places all over Italy. I don't want this to end.

@MetsFan5...you have just described why I do NOT let John go grocery shopping with me!!! The last time I did was just before he started Hep C treatment. He had the top part of the cart; I had the main part. His was over 75.00; mine about 40.00. Then he didn't eat most of it as the medications he was on changed his tastebuds...sometimes several times in one day. To all of you who are mothers I wish you great happiness with your families; for those of you who no longer have your moms with you I hope you will share stories with your loved ones. I still remember being about 4, standing in the kitchen of the house I grew up in confronting my mom and Nana who were standing opposite me. Mom at 5' nothing, Nana at 5'7" and me pointing first at my mom then at my grandmother and saying " Now, let me get this right. You're my mom and she's your mom?" She will be gone 29 years in September; mother-in-law #1 gone for 5, mother-in-law #2 gone for 21, now I'm going to go call mother-in-law #3.

John finished off the chicken noodle soup and didn't want me to make more of "that smelly stock since we can't open the windows" the other day(he is afraid the smell of any cooking will get onto his clothes and attract animals if he is in the woods - don't ask). Fine. Vegetable stock, star anise, cinnamon stick(half), smashed garlic clove, bay leaf, chopped lemongrass. Infuse for minutes or so, strain. Bring up to a high simmer. Add chopped shrimp and minced shallot. Turn off. Add precooked gluten free rice noodles, minced scallions, and a drizzle of sesame oil.

It is so much bigger than our fingernail brush......that cost .99 at the local CVS.

😛 @chromedome this is for you love ya buddy

Small chef's salad for dinner for me... soft scrambled eggs, some pierogis from Quaker Creek market in NY, the last of the chicken noodle soup for John. Turns out he has had the flu and now has residual bronchitis and is being monitored for any other residuals. Thawed out some shrimp and will use the gluten free noodles, minced shrimp, vegetable stock and various bits and pieces from the veg drawer to make brothy noodle bowls. Thanks all for the messages... NO ONE commented on the pickle juice shooter!?! Are we becoming jaded?😂

Hadn't thought of the apple though I use it in my dressing. How do you incorporate it into the soup?