suzilightning

Just killing time here while listening to some "Linus and Lucy" and other songs waiting for my panade to reach a point when I can add my meat and make meatballs. Then they go into the fridge for an hour or so and into the marinara I made yesterday.

Any leftovers? Those potatoes are what are calling to me like you can not believe.... When is dinner tomorrow and what can I bring.........

What about Wild Ginger? Would they deliver to you?

Kim freshly poached tuna that has been flaked...,freshly cooked egg noodles...sautéed mushrooms... béchamel with a touch of nutmeg ....mix together and top with crushed potato chips........ OHHHHHHH KayB reminded me those frozen petit pois need to go in there

Don't do it!!!!

I can so..... understand where you are coming from @Chris Ward. I have worked BOH for a seasonal hotel restaurant. During the high season we served breakfast and dinner for the guests and walk-ins. Before high season and after - only dinner. I also worked in both Continental and Italian restaurants. The day we were closed was Monday in the Italian restaurant and Tuesday in the Continental. The reasoning for the second was that we served many of the folks who were off on Monday and then we went out on our day off. It was a small island and surrounding area and we were all quite congenial. I will also add that in a small restaurant you can NOT work staff 7 days a week with out fatigue, breakdowns in morale or otherwise a hot mess. You must have some time to rest your body and mind otherwise you will crack and it ain't pretty.

Love this discussion. Growing up I didn't realize tuna came in a can until I went to college. Our "fish salad" was whatever cold leftover meaty fish we had - poached tuna, blowfish, weakfish, sea robin - with a bit of finely grated onion, some drained pickle relish and just enough Miracle Whip to hold it together. OK......if I can get out today I need to get a nice piece of fish and poach it for fish salad.

Just pulled out of the oven...and letting cool a bit...eggs mixed with some minced ham, green onions and pesto in a pan. Rye toast to go with it.

Dinner for me last night was ham and egg on a bun. John had spaghetti with shrimp, capers and olive oil. Doing some recipe testing today - if the power holds - short rib ragu. Will serve it with some olive oil mashed potatoes I think. Carrots and peas with onions.

but only a week or so until pitchers and catchers,,,,,,,

@liamsaunt isn't that tarragon slow cooked tenderloin the best!!!

YES!!!!!!!!!! Where do you want to meet?

chris,,,,how fast can I get up there. I'm waiting for my BIL, a Jets turned Atlanta fan, to be a real a**hole ..... well maybe not since he will be too drunk to text. just did some pigs in a blanket I had frozen and some meatballs that I tossed in some good tomato sauce. Not a big seafood person(ate toooooo much when I was younger and growing up) but I want those wings.......but can I have the carrot sticks and blue cheese dipping sauce they serve at the Anchor?

I am now breaking the cookbooks I read into .... Reading Cookbooks Cooking Cookbooks I just finished Marcus Samuelsson's Red Rooster Cookbook. It was a fabulous read though I will never cook any of the recipes because a) there is too much dairy for our lifestyle b) too much spice for Johnnybird His writing is so wonderful and so evocative of the Harlem experience. When I finished I wanted to call, book a table for tomorrow and a car to take me there and back since I don't do cities,,,,,,,,,

I ADORE bucatini........ and even better with roasted cauliflower and brown butter braised broccoli........

And WHICH holiday are we celebrating???????? Shelby .... you can send me a small piece of ham bone for "Friend's Day" to make some soup and send you some back for "Returning from your Friend's Day"

OHHHHH is that bucatini?

Anyone in NW New Jersey want a visitor? My team is in but I am just not into making food since Johnnybird isn't around and I am suffering from a bad case of SAD. Maybe I'll dress Smudge and Sinder up in opposing kitty jerseys? Nahhhhhhhhh.... that's too cruel.

Hey ....do the smashed Chinese cucumbers....if you just use some kosher salt, white wine vinegar and some white pepper it's 0 points add some sugar it may take it up to 1 if that..... the excellent memory is from being a reference librarian for many years and knowing who I can reach out to for information,,,,,,,love to all Tell Mrs. C we are with her........

No chopped cucumber salad?!?

Sorry Anna.....I find the cheese tends to be too much for me and I sometimes tend to have a problem with bring able to eat it. I find that I like crispy things like croutons or crackers rather than soaked bread...another reason I don't care for panzanella or traditional gazpacho. Just me.

Does your library borrow books from other libraries - what we call Interlibrary Loan? If so ask them to see if they can borrow a copy for you..........

Remember I have been using hand written lists for years - for some reason people freaked out when I posted them back in 2007 on my foodblog. I have since added various sized bins that fit into my downstairs and upstairs freezers that help me even MORE than a list as I group everything in a category together - poultry parts, whole poultry, frozen fruit, frozen veg, breakfast products, venison and bison. etc. I have also learned to keep a short shelf for casseroles, stocks and soups in containers.

The onion soup I made yesterday with pumpernickel bread croutons. I am NOT a fan of the tons of cheese most restaurants top the soup with and NOT a fan of gloppy bread so I prefer croutons on top. This one came out really well...I like the background tarragon and thyme flavor. Guess I have to make some Green Goddess dressing before the tarragon goes south.

ALMOST the same thing last night but Sheboyga brats instead of kielbasa and added a small salad, too.