suzilightning

Don't know about anywhere else but the one long term German restaurant here has meh food. Yeah you can get beer OOOOOOOOOHHHHHHHHHHH can we say DWI? My husband and his buddies used to go and he would bring me some "leftovers" ..... one of his friends likes to order tons of appetizers to "share". I finally told him please don't bother to bring home the leftover spaetzel( stodge without salt), gravy (what , no ginger taste?!!) or sauerbraten ( no sauer in that braten!!!!) the only thing worth eating was the red cabbage and then they didn't bother including applesauce.

I so second this!!! This is one place I really, really want to visit. Any paradors on the horizon? Or a visit to the ice cream shops?

@ElsieD.......sorry. I haven't scrolled down so much in a while. We are making final plans but it looks like we will be up that way from about June 20 to about July 10. We are driving up as I have a problem flying. Showed Johnnybird the blog that I had read when you were up there last year and his only comment was ....why are there so many pictures of food? I want to see what the place looks like. Philistine. Any suggestions as to seafood would be appreciated. We are going to do quite a bit of birding/driving near the peninsula then up to the Viking area with a stop at Gander as my uncle was there and it means a lot to me and then back home. I want to see Campobello as I am a history person and see any kind of crafts/quilts .

thank you sooooo much. I use a lactose free cream cheese on occasion but looking at the recipe it won't work in that recipe. I am going to think about it and maybe be able to modify it a bit. There are a few gf items that do work and I am still working with some of the recipes I tested for the gf cookbook for America's Test Kitchen.

Thanks Anna.....not do able with the cream cheese since Johnnybird is also lactose intolerant.

how did you like buns? I have to cook gluten free for John and would like to know....

@Shelby remember I'M the person who NEVER has leftover pickle juice because I drink it!!! This is a new thing according to the article. Unlike @kayb I'm not a big kosher dill person but more a spicy bread and butter person.

Getting out of my Hotmail account just now one of the side bars was that this summer Sonic is going to offer pickle juice slushies. OH BE STILL MY HEART!!!!!! Now I just have to FIND a Sonic near me.

Stove Top savory herbs with sage sausage, cooked diced onion and apples. Long cooked green beans. Mashed potatoes and gravy....... I think I know what I am having for dinner tonight, Minus the meatloaf.

Tuna salad open faced sandwich on some bread heels. I never knew that tuna came in cans until I went to college * ... now I buy it in retort packs and every once in a while I crave it. Minced scallion, a little bit of chive, celery salt, minced spicy bread and butter pickles, Cain's mayo and a drizzle of slaw dressing. Mix well and taste. * growing up where I did it was called fish salad and was whatever fish was left over the next day. The best were blowfish or porgies IMHO.

Kim I was going to say chili mac or was it the salads Feel better soon!!!!

corned beef hash.......and I have to get a better pan to get a better crust ...... oh, well. I will survive

I use bison, turkey, ground chicken, 93% ground beef or any combination thereof. The only thing Johnnybird will NOT stand is veal. I also grate my onion into the panade which can be either oatmeal or gluten free breadcrumbs(I grew up with the oatmeal), some beef broth and worcestershire sauce. I mentioned somewhere (dinner thread?) I had tried Sunny Anderson's meatloaf in a bundt pan that also had some pesto mixed into the loaf along with an egg. It was par baked in the pan, depanned after about 25 minutes onto a baking sheet then draped with thinly sliced potatoes, brushed with butter and finished baking in the oven. I t was really quite good!! Here's her recipe link: https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-meat-and-potatoes-bundt-loaf-4624975

Leftover hot and sour soup with extra rice wine vinegar.

I so, So, SO want an apple pie from here: https://www.google.com/search?q=clinton conover farms cape may county nj&ie=&oe=&npsic=0&rflfq=1&rlha=0&rllag=39087638,-74814841,6438&tbm=lcl&rldimm=11560280036523858655&ved=0ahUKEwif-Jyi7uvZAhVCbK0KHctfC-UQvS4IVTAC&rldoc=1&tbs=lrf:!2m1!1e2!2m1!1e3!3sIAE,lf:1,lf_ui:10#rlfi=hd:;si:5041352460458798536;mv:!1m3!1d52258.95417476991!2d-74.81484115!3d39.087638049999995!2m3!1f0!2f0!3f0!3m2!1i272!2i405!4f13.1 (sorry don't know how to embed the shortened form) I call ahead whenever we are down the shore and get one on the way down and one to come home with. They come out of the oven and the smell is AMAZING! The stand about 8" high and are filled with apples. That and a nice aged cheddar make me soooooooooo happy.

First dinner for John is going to be a bowl of Pam Reiss' sweet potato soup as soon as he finishes a bit more shoveling. Second dinner is leftover lasagna with extra noodles probably around 10 pm.

BORED...BORED...BORED repeater for Johnybird as he has a delicate digestive system. I love the ideas of cooking but ..........

I don't give a rat's patootie but just invite me to share it WHENEVER!!!!!!! I adore tasso and can't find a good place to get it up here.

So last night was the last of the pad thai we have been living on for the last week. Do NOT get me wrong ... I am humbled and grateful for having access to this hot food for the week we were without power but I am overwhelmed and happy to at last cook again. Thank you to the crews who have been working so hard to restore our power up here in the snowy NE!!!! After culling the herd, so to speak, I was able to determine what DIDN'T have to be disposed of and now am back in business a bit. Had a package of 93% fat free ground beef so have sautéed it off and am splitting it in two to make some lasagna for me and also some stuffed shells with meat sauce to put up in the newly cleaned freezer. I say they are for me as they use non-gluten free noodles and real ricotta as opposed to lactaid cottage cheese that John can eat. John should be home tomorrow night and OF COURSE he will want shrimp and pasta in some sort of iteration. I have to get shrimp since the rest of the frozen I had went south.............. I'm thinking that after a week of shrimp pad thai perhaps to go into the Mediterranean.

macaroni and cheese, sautéed burger with (sorry I am soooooooo late to the party) a sauce of Cain's mayo, Lactaid sour cream and some Bermuda onion jam I picked up in (surprise) Bermuda along with some red cabbage and some smashed cucumbers. First thing I have actually cooked from scratch for myself in over a week. Thank you electric workers from MI who reconnected us to power after a week.

Well, creating a list of foods I need to replace. Because my downstairs freezer was well packed and it was averaging 44 F down there I didn't lose too much. So far my list looks like this: eggs ground bison IQF shrimp chopped spinach coconut milk ice cream (this is a standard, weekly purchase) potstickers

We do the same thing for the same reason. What can I say great minds..... The least I have tipped recently was 10% as the waiter bungled just about every stage of service INCLUDING delivering the check then picking it up for payment. Sitting at a table for a little over half an hour to get and then pay the check when there were only about half of the tables filled seemed..........a bit much, especially as we could see the waiter standing around talking with other staff.

Not rude but do remember that before you checked into that room, even if only in transit, the room had to be totally cleaned and all linens had to be checked and changed. Dust, vacuum, wet mop the bathroom, clean the toilet and if a kitchen or kitchenette everything cleaned and an inventory checked. I used to be able to turn a room in about 20 minutes but a suite would take 2 of us about 30-45. If you stay only one night it all has to be done over again. When we travel we tip 5% of the bill to housekeeping. If we are staying several days in the same place we tip each day JUST in case the regular housekeeper has the day off. I think this has been addressed before, but I forget what all was said. What about picking up something to go at a restaurant? We were getting takeout from the same place while without power and tipped about 20% each time.

Thanks ...... didn't loose as much as I had feared. Cooked a "back up" meal for when Johnnybird is out of town - Marie Callendar's Delights of spinach, potatoes and turkey meatloaf. Not bad. Baked off the lasagna I made for him and he will take it up to Poughkeepsie to eat on. Have a pound and a half of 93% fat ground beef which I am going to finish thawing and make into taco meat tomorrow. I did loose ALL and I do mean ALL of the upstairs food. Well on the good side I am able to clean the appliance and then restock

Well if the power outage continues we won't be cooking with ANYTHING from the freezer....or fridge. Right now I'm trying to rescue some chicken breasts from the upstairs fridge freezer and saute them up to snack on during tomorrow's storm. IF we have to decamp to Pougheepsie I'm hoping to rescue some of the meats from the downstairs and farm them out to folks who have working ovens ...