suzilightning

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 ...

exactly

One can't make creamy mushroom sauce look attractive.....it will usually look like cat regurgitation. The sleet has gone over to heavy wet snow here. I'm contemplating making (another) pot of Pam Reiss' Sweet Potato soup for John who had oral surgery on Tuesday and is eating soft food for another few days. I also have some ground bison and it's a throw up between Cincinnati chili and taco filling....... Well power went out at 13:05 and still not back on. NOTHING got made. With any luck when I get back home from running errands hopefully it will have been restored ...but I'm not counting on it.

So Tuesday John had oral surgery.... Wednesday was a variation on Pam Reiss' Sweet Potato soup - variation because didn't add half and half at the end Thursday was Chicken Noodle. One thing I have found recently is when making some thing like the chicken noodle or vegetable beef I cut the protein into a very small dice, cook all the aromatics in the broth or water until very soft (the way John likes them) lower the heat to a simmer and add the protein for about 5 minutes. Cooks perfectly.

LOVE...LOVE... LOVE.....Smudge and Sinder are second row center.....

F the monkey dunkey bread .....give me the meatloaf - especially if made with ground bison mixed with some 93% beef

My husband, Johnybird, would agree with you in a way. He has expressed the same feelings as many times intestinal distress comes after eating food. It makes cooking interesting/sad/uninspiring.

Use up the stuff in the fridge last night.... chicken breasts in brown gravy, in-frozen baby peas, mashed potatoes - voila! Add some sautéed onion and you have a chicken shepherd's pie. Now I have to start planning for stuff to feed John after two extractions on Tuesday. Last time I had to do this when he had oral surgery the best pot roast I had ever made went into the blender......

me, too. love the beach view

really?! good on ya......

I just bought some pea, carrot, morning glory and forget-me-not seeds. Hopefully they won't die on me.......

With the kitchen freshening up we took ALL the stuff off the fridge so I could clean and move it. SOME of the magnets have gone back on; some have gone up to Poughkeepsie and some downstairs. Both Lord of the Rings magnet sets are back on the upstairs fridge along with some mouse ones from Current and a Keith Haring man magnet with my gift wish list along with the business card of our late, departed cat sitter that I can't make myself get rid of. There are some "free" frames with pictures of John's family and on the side is another Haring man with my CIA and Kliban (Love to eat them mousies...mousies what I loves to eat) aprons at the ready. The guitar magnets went downstairs..... We did get rid of many of the commercial ones

More to get rid of here in New Jersey. If you are interested in any/as many as you want please PM me and, as always, first come/first served. Thanks suzi Aidells, Bruce Real Beer and Good Easts Child, Julia The French Chef Cookbook Julia Child and Company Julia Child and More Company Davis, Deirdre A Fresh Look at Saucing Foods Flotilla 13-2 Cookbook. 11th Coast Guard District Auxiliary. Torrance, CA. Kimball, Christopher The Kitchen Detective The Melting Pot: A collection of recipes from Picatinny (Arsenal) employees. NJ MacNeil, Karen The Wine Bible The Official Peanut Butter Lover's Centennial Cookbook. Oliver, Jamie Cooking with Jamie (withdrawn from a library collection) Organic Gardening and Farming Stocking Up Orton, Mildred Cooking with Whole Grains Rodale's Basic Natural Foods Cookbook Somerville, Annie Fields of Greens Time Life The Cooking of Scandinavia edited to cross out those books that are claimed.

Grew up in a small community(2100 people or so) and Presbyterian. We were asked not to give something up but to take something (good) on. I am so old that EVERY Friday at school was meatless - fish sticks or cheese pizza or macaroni cheese. During Lent Wednesday was also meatless......

or as my hero, Yogi Berra, said when asked if he wanted his large pizza cut in 4 or 8 slices..... "Four. I don't think I can eat eight."