suzilightning

If I can pin Johnnybird down in the next week I will be making res like crazy. Will pm you .........we are doing the Avalon staying in St. John's for a few days... to Gros Morne and then up to the Viking area..

last night I made a bison burger with a side salad for myself. Right now there are 4 chicken thighs that were seared off and are in the oven with some shallot, garlic, leek, carrot and parsnips. The skin that I removed will be finished off in the oven so it is totally crispy(John HATES any kind of fat or skin so I spare him that agony). I'm going to also make some Hollandaise sauce to add to some cooked asparagus. Also going to make sure there is some gluten free pasta for himself.

ohhhhhh......like that. I have a small spice rack above the baking area of the kitchen for the spices I usually use - cinnamon, vanilla beans, vanilla extract, cloves, nutmegs with a grater among others as well as some other things like baking powder and baking soda. I also have a pull out rack between the oven and fridge that has my usual suspects there..... my dried mushrooms are in similar containers in the cupboards right above my small prep area.

Nice lists. I checked my black and white composition book labeled Gastronomy and Food History and have quite a few of them in there. I am especially looking forward to the Edna Lewis , Diana Henry and Edward Lee books. Just picked up The Immigrant Cookbook which seems very timely. Unfortunately it is adding more books to look at to my notebook..........

OOPPPPS!!!! Sorry, thought you guys were back to FL.......

Back on U.S. soil before flying home.....

Welcome home!!!! Where's the hot sauce?

More oral surgery for John yesterday. When the bleeding stopped he grazed..... some mashed potatoes with minced chicken and carrots in chicken gravy; thinned out sweet potato soup, So Delicious chocolate dipped vanilla bars........... IF we don't lose power his dinner will be a fresh salmon cakes.

John had more oral surgery yesterday so he needs something easy to eat for breakfast this morning. I just pulled baked oatmeal with blueberries out of the oven for him for when he gets up.* Will have leftovers to take to Poughkeepsie with him and I do believe he may use some to go with the vanilla coconut milk ice cream I got him yesterday. * @JoNorvelleWalker you would identify with him as his defacto bedtime is between 2am and 4 am.

I smell a travel blog .....

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

The Reporter's Kitchen by Jane Kramer. I had never heard of this woman but love her writing. My favorite was an essay of foraging when she interviewed several chefs who incorporate foraging into theirrestaurants. Also Hippie Food: How back to the landers, longhairs and revolutionaries changed the way we eat by Jonathan Kauffman. Not far in but intriguing especially as someone who grew up in that time frame.

Leftover hot and sour soup with extra rice wine vinegar.