gulfporter

IF Starbucks had decaf in bottles (it doesn't) it'd be in the 15 mg range which is doable for my FIL. I found data on Realbeanz at a review site, that says there is zero caffeine in its decaf product, but can't vouch for its accuracy. I have sent an email to Realbeanz re: actual caffeine in it. Also, some Whole Foods carries Realbeanz, unfortunately none in the area near my FIL. I have sent the local Whole Foods and email asking about the product and whether it could be ordered for their store.

Realbeanz looks promising; I'll see if I can find in stores and avoid the embedded shipping costs. Thanks!!

Single serving bottles/cans is what we need. The caregiver leaves my FIL at the house between lunch and dinner, with a small cooler at his chairside (he has one of those lift chairs/recliners)....with bottled water, fruit, yogurt, juiceboxes, Ensure...stuff like that. My FIL is ambulatory but relies heavily on his walker and the less steps, the better. I was hoping to add a new drink to his supply, for something different. I make him iced coffees in the blender when I'm there, using his decaf brew. I really find it hard to believe that with all the bottled coffee drinks out there (even Krispy Kreme has joined the ranks), none are decaf. I will contact Trader Joes and Whole Foods and see if they stock iced coffees sans caffeine.

Like I said, we don't want to put any extra burden on the caregiver. She is in her 60s as is her husband who does the home maintenance/repairs, transports my FIL (wheel chair and walker) to appointments, also the lawn care, snow shoveling). They are trustworthy and dedicated to my FIL (long story short: my late MIL sponsored this couple from Central America to the US in the 1970s). We fear their retirement will put an end to my FIL's ability to stay in his own home as finding affordable and trustworthy in-home care in DC Metro may not be feasible. So, no new burdens on the caregiver/spouse that aren't critical to his care. I was just looking for a treat that I know he'd enjoy that I could stock in the fridge. Nothing powdered at the Starbucks website and again, nothing DECAF at Starbucks website in bottles. It's not like it's just the aged that have to limit caffeine, but evidently the bottled iced coffees are part of the "energy drink" market, hence the caffeine.

I have not seen DECAF in any of the coffee drinks in our local groceries (Central Florida), including the Starbucks' offerings. I googled DECAF for Starbucks and looks like they don't bottle any (I find that hard to believe, but their website doesn't show DECAF in bottles). My 91 y/o FIL loves iced coffee, the sweeter the better, but cannot have caffeine. His foreign-born caregiver doesn't really understand iced coffees and we hate to burden her with another chore. I was hoping to buy a case of prepared DECAF coffee drinks for his fridge (we visit every 6 weeks or so). He is in DC-Metro so I'm wondering if there are some items that may be carried there (often better selection in DC/VA stores than here in FL). Anyone know of any DECAF bottled iced coffees (mocha, frappaciino...that sort of thing)?

Thanks BKEats; we posted simultaneously. I like the peas idea; so instead of aspargus, maybe a pea salad with some mint. Lamb will be on our table for Easter (up north with family) which is just around the corner (4/5).

Thanks for all the suggestions and links. Going with smoked salmon on Irish soda bread: http://www.foodnetwork.com/recipes/smoked-salmon-on-irish-soda-bread-with-chive-butter-recipe.html mainly because I sampled some Irish soda bread at a local bakery and it was quite good. We'll have a platter of chilled asparagus on the side. Not sure if asparagus is "Irish" but it is green For dessert, my DH opted for Irish Coffee with Jamesons and fresh whipped cream.

Dang, wish I'd thought of crawfish pie, too. Let's see. Pizza: round, has a crust.....yes it's a pie. Though growing up in NE PA, the pizzas were always rectangular and were called 'trays.'

Sadly, we've yet to find decent corned beef locally. Grasshopper pie?? It's green but is it Irish

The traditional boiled corned beef dinner or a steak & Guinness Pie will be too heavy for us this year as we're in Central Florida with highs in the 80s. I have access to excellent smoked salmon from a local fish-only smokehouse; also have access to fresh salmon at local markets. Is there any particular Irish fashion to serve smoked salmon as a meal; i.e., with soda bread (??) and other specific condiments?? Or any interesting but light meal with fresh salmon that's an Irish tradition? How about a light(ish) Irish dessert idea?

ElaineA....you can get a similar effect with the top crust:

The mathematical expression of Pi is celebrated on 3.14 every year, so it's next Saturday. I'm planning to make two Pi's....one savory (a samosa pie topped with puff pastry) and one sweet (fresh strawberries over a lime curd). What are you making for Pi Day? PS: Our local airport in St. Petersburg has the FAA airport code of PIE and on Pi Day they give away hand pies to passengers in the terminal.

I was skeptical but it worked perfectly! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1056102

DH went with the Black & Decker Rapid Toaster....the name says it all. Has good reviews at Amazon.

We have what was once rated as a fast toaster (T-Fal Avanti), but it's 15 years old and has slowed down with age. Is there a minimum wattage I should look for when purchasing a fast toaster....all we need is a 2 slicer that will handle bagels and English muffins and comes in either stainless or black. PS: We do not like toaster ovens.

We've lived in eight homes in the past 40+ years and we've had (and have) all the bells and whistles. But it's this kitchen with the 1927 Garland stove, painted wood floor and metal ceiling tiles for the counter, that always brings a smile to my face.

Tomorrow Feb. 19 begins the Chinese New Year of the Sheep. Anyone know of a Chinese lamb recipe that would suit this holiday??

Tri2Cook: Consistent hours....OK, that's a good and understandable answer in most markets. But....WHY is it always Monday Seriously. I just reviewed the hours for a dozen restaurants in my beach town. They are all within walking distance of each other (and my house). Here's the story: Of the 12: 6 Closed All Day Monday 1 Closes for lunch Monday, but opens for dinner 1 Closes Tuesday in season (Tues. and Wed. in off season) 4 Are Open 7 days (1 serves breakfast and lunch; the other 3 serve lunch and dinner) Because it's a beach town most of these places close for a week or two solid in the off season (though often this is for updating/maintenance and the owner is still around overseeing the work). PS: We walked over to get lunch this afternoon, ha! Lines at every place that was open! Will be the same tonight. Even when Monday is NOT a holiday, in high season it's difficult to get a table on Monday here. You'd think a few more of the Closed Monday places would pick another day as their closing day??? Just sayin'

The question was: would you consider opening on the Monday holiday and closing on the next day, not opening more. Same length of work week, just different days. It won't make sense for every eatery (those who count on business lunchers), but we've lived in 3 different tourist towns and I am amazed that owners aren't more flexible when 3 day holiday weekends occur. And some of these owners are the same ones who have complained to us that 'times are tough' and business is 'bad.' FYI: during my career in finance my work weeks during various times (certain days every month, certain months every year) were never standard 8 to 5 days. Worked late nights, weekends to keep our clients happy. We adjusted our hours to both satisfy our clientele and to maximize our profits.

gfron1: Here, even in 'high' season, Tuesdays are typically slow (compared to Thursdays through Sundays). Would you consider opening on every Monday holiday, and closing on that same (usually slow) followoing Tuesday instead? I'd venture most of the tourists have little idea of what's typically open or not open here. There are 5 Monday holidays a year...not a huge number, but in tight times why not make the adjustment (these holiday dates are set years in advance). You could put up signs in your window a week or two in advance. Based on past weeks with Monday holidays, every open eatery in our town will be mobbed today; tomorrow will be slow. BTW....when I bought this up to several waiters and waitresses the past week, they ALL said they'd rather be working on a busy Monday holiday crowd than stick with the 'closed every Monday' schedule. I talked to two owners about this and both said changing opening days once in awhile would throw the Earth off its axis and out of its orbit. Different perspectives for employers/owners v. employees v. patrons, I guess.

Tri2Cook: At least your restaurant is responding/reacting to today being a Monday holiday, by closing, which makes perfect sense if the eatery depends on the business lunch crowd, many of whom may be at home today. It's the restaurants that do not pay attention to Monday holidays at all that I don't understand. But it seems to be the norm as it occurred in the other two tourist towns we lived. As a retired financial analyst, it just drives me batty to see businesses miss out on business!

We eat out a lot, usually one meal per day. We are lucky to have a dozen+ non-chain restaurants within walking distance of our home. We live in a small beach town which is a restaurant destination for the greater Tampa area. Prior to our move here, we lived in a small lakefront village in Mexico which was a weekend destination for the greater Guadalajara area. Prior to that we lived in a small mountain town in AZ that was a weekend destination for the greater Tucson area. Today is a Monday, but it's also a Monday holiday (Presidents Weekend). However, the restaurants that usually close on Monday, remain closed today. This is HIGH season (winter....and today it will be 75 degrees) and there are plenty of tourists afoot. But 5 of the best eateries will be closed today! I understand re: scheduling, etc., but in a FL tourist town that is pretty dead from May until October, why don't restaurant owners that normally close on Mondays, open up on "holiday" Mondays?? It's not like these holidays appear out of the blue....they are (usually) Federal/State holidays that are designated a few years in advance.

Looks beautiful!

Thanks to all! I dried them well following rane008's advice. Seared in a very hot pan with olive oil, very quickly. I used the rather powerful side burner on my outdoor gas grill to avoid splatter indoors. They seared up wonderfully.

We splurged and bought some dry-pack scallops today. Have never cooked before (have attempted to sear 'cheaper' scallops, with little luck, understandably). My preference (as always) is to use my gas grill, on which I have a very good grill rack which gets very very hot. Or, I can cook indoors, if I must. I'd appreciate advice on getting the quickest best sear without overcooking the scallop which (for us) needs to be barely warmed inside). Oil the grill pan, oil the scallops??? Any dusting of flour??? TIA for any hints you have found effective.