suzilightning

I was taught that I had to marinate the chicken in a wine/veg/herb mixture for a day or so before cooking it. It's back to rain and cool here so some real comfort food for me (Johnnybird and his brother may - or may not - get home tomorrow night from Englad). Potatoes baked with olive oil and kosher salt, steamed broccoli and some Hollandaise that I thinned a bit with the steaming water from the broccoli. Also sautéed two small chicken breasts then finished with some tomato sauce leftover from making individual lasagnas. If I'm hungry later I may eat one - otherwise they go with pasta and a nice salad. No clue what tomorrow may hold ...or the next day ...or the next. Will take it one day at a time.

2 10 piece tot snack packs are in the oven right now. The leftover Velveeta and Ro-tel cheese sauce is heating up. Also have some chili sauce and ketchup on standby. Oh. yeah. romaine salad is ready too

if I bring more chops will you cook them for me.....

Mais oui OHHHHHHHHHHH...... I have some of the Velveeta and pico de gallo left and some coney sauce. I see a heart attack on a plate later in the week....after I have a bunch of salads and finish the fruit I have.

I want the lime!!! Actually I am always in search of a mouth puckering dill pickle flavor.

Just finished The Dorito Effect by Mark Schatzker. Wow...good research and writing about something we should all be aware of. Many times I will be talking with a friend and she will say "What are natural flavors?". Now I can tell her. Also have two of Amy Stewart's books - The Drunken Botanist: the plants that create the world's great drinks and Wicked Plants:the weed that killed Lincoln's mother and other botanical atrocities. Fun stuff I can pick up and put down when the cats need attention ... or the sugo I'm making for assembling the lasagna I'm making. Two of Diana Kennedy's Mexican cookbooks for fun. Also rereading a bunch of romance novels by Betty Neels to decide do I donate, get rid of or keep.

I just bought a bag of McCain's version and repacked them into the freezer in packs of 20 for personal use.

yupper......... actually I should have headed out your way for pie and WALLEYE and some really great migrating hawks!!!!! I love these things called Cabot Premiums which are great but DO NOT try to melt them ... eat on a cracker.

Johnnybird just left for 2 weeks in England and environs so I am solo .... made a list of either restaurants or food I wanted to eat and just fulfilled the first one NACHOS made with lime tortilla chips, velvetta and pica de gallo . Made the mistake of adding some shredded Cabot fancy cheddar and it made everything grainy.....

I want one......................Johnnybird??????

Dope in the case of toast dope comes from John's brother who worked in NYC back in the day and it meant good.

limas are a pale green.....could they be Coronas?

Just finished making a bunch of whole wheat blueberry pancakes that can be heated up easily by Johnnybird in the microwave then maple syrup while I am out and about...

OOPS.... forgot that I had thawed some boneless pork chops so ... bashed them about a bit, topped with sage leaves and wrapped with prosciutto for saltimbocca. Served with noodles and peas and carrots as per husbands request. Now to go start that chili

HELL NO!! Especially if you live in New Jersey. That being said the last few dinners have been: homemade pasta with pesto and shrimp pizza with that homemade pesto and thin slices of Mortgage Lifter tomatoes chicken quesadillas with guacamole instead of cheese as a binding agent I have been CRAVING nachos so pulled some ground bison out of the freezer to make a thick chili, Ro-tel tomatoes to make queso (have to get some Velveeta to make that right), black olives and some black beans.

Continuing the "Things on Toast" theme: whole wheat bread with truffled goat cheese and Mr. Stripey tomato slices potato bread with some peanut butter and Cape May wildflower honey

Grew up with Miracle Whip - though how a girl from the east end of Long Island did we will never know. About 3 years ago my sil made some macaroni salad - cooked macaroni and Cain's mayonnaise - for a picnic(hey never said she could cook - she was never allowed to growing up). Well the taste blew me away. More vinegary and citrusy than Hellaman's that, when I had tasted it, just felt like fat coating my mouth. Unfortunately Cain's is not available in my part of the area - I have to get up to at least the mid to upper Hudson Valley of New York to be able to buy it.

NORM - Johnnybird adores shrimp with pasta - either cold with some lovely veg and an Asian spin or with pesto and extra olive oil. Fresh tomatoes and a great salad of potatoes and green beans. Protein is some chicken saltimbocca.

Toasted white bread, CAIN'S mayonnaise, Rutgers tomatoes, iceberg lettuce and some zesty bread and butter pickles. Finally finished the tomato pie.

Ohhhhhh peach coffeecake and peach cream pie look to die for!! With the good peaches coming in right now it has been peach and blueberry clafoutis, peach and raspberry clafoutis, and well.......peach clafoutis. I'm thinking of making a Boston cream pie for myself for my birthday next week...I do love that taste of pastry cream, ganache and sponge.

Me three... I actually like Oscar Mayer precooked (the husband doesn't like the aeserolized stuff that might get on his clothes and attract bears in the woods) and now, with the tomatoes coming in it is heaven around here....... Johnnybird is currently on a food kick: breakfast is French toast or pancakes - with blueberries if he isn't going out anywhere. I want some fruit and either yoghurt or cottage cheese.

Johnnybird is on one of his limited food kicks for right now: for dinner he wants pasta, pasta and more pasta ......or bison burgers. The pasta may be tossed with basil walnut pesto; mixed with sautéed onion and red peppers, sautéed bison and tomatoes; shrimp and an Asian dressing with fresh tomatoes are good too. I've been sneaking in meatballs (since it has now cooled down a bit). There is also vege pizza in the fridge for snacking between those first and second dinners.

Uh.....sure spider #3 wasn't a HE???? Many females spiders consume the male after mating ... some even before.

I remember a news piece on cooking with Watson some time last year....probably on CBS's Sunday Morning show.

Maybe because this year we had a lot less rain than we did last year. And the blasted chipmunks have been eating almost anything in sight...