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Thanks for the Crepes

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  1. Fruit

    I haven't gotten anything really interesting or exotic in a while since it's so hard for me to shop, but I did have access to Cottle Farms strawberries at my local Food Lion recently. It's about 70 miles from here, and man, were they good! I also thought to share this video on stupidly expensive grapes from Buzz Feed. They have been discussed, or at least brought up here before, but I found it interesting to see someone eating them. I also found it interesting that no one in the video tried in any way to justify the expense of $57 for a single grape out of the bunch. I kind of like Buzz Feed food videos because it allows me to share vicariously in ridiculously expensive food experiences while being mostly home bound and broke. I also dislike it for the mean Caucasian guy that I want to smack an average of a couple times per video because of his upstaging of Stephen (sp?) the Asian (Malaysian/Chinese, I think). I guess this is probably planned and plays well to the young folks. It makes me mad, though, but I keep watching to get to see the food experiences I will never have. I can't see anywhere near the value of the price of these Japanese grapes even after watching the video. Granted they are lovely-looking fruit, but come on ...
  2. Campbells Bean with Bacon is always in my pantry for an easy and quick dinner. It's extra good when I have homemade cornbread wedges in the freezer to wrap in foil and reheat in the CSO. Then slathered with butter. Really good and almost no work. I also admit to making that canned tamale casserole with chili, onions and cheese baked together occasionally.
  3. Dinner 2018 (Part 1)

    I had Mexican el Cinco de tres y cuatro, from Torero's. My sister and her eldest who happens to be a daughter took me out to dinner for my birthday AND took me grocery shopping, which is quite a chore when dealing with a person in a wheelchair. Best birthday present EVER! And bonus, both sister and niece genuinely enjoyed the restaurant and the food they ordered. I was so happy and relieved. Don't you hate recommending a restaurant to people and then they have a bad experience? I should have known. I've been going there about twenty years. I ordered the Carne Asada, Sister ordered the Chicken Fajitas Quesadilla and Niece got the Fajita Sampler, a large plate with chicken, beef and shrimp. I'd read a couple Yelp reviews on the fajita sampler, but never ordered it. Once I discovered the deliciousness of the real skirt steak in the carne asada, I have a hard time deviating to anything else. The fajita sampler reviews stressed the amazing shrimp component, and so did the niece. She said they were "perfectly cooked and seasoned". So yah! Sis enjoyed her chix quesadilla with black beans and rice. She doesn't like frijoles refritos, and a long list of other stuff including coffee and eggs, so I was holding my breath for her reaction, but it was all good. They even remarked on the salsa at first bite, both of them, favorably. I said, "You must like cilantro." Turns out both of them do, which surprised me, especially about picky Sis. The chips are really good here too, thin, crispy, and they come out hot. I cut off pieces of my skirt steak for both of them to try. Niece said she already had beef, but I kind of insisted it wasn't the same. Got groans of enjoyment out of both of them. I am serious, Torero's skirt steak is awesome! We all got to go boxes and there was hardly a crumb of food left on the table in the comfortable booth. I had a recycled produce bag in my backpack and a twist tie, so I even took the leftovers from the second basket of chips. On the way to bring me home from the restaurant, the niece, who was driving, veered pretty sharply off the road into what I later realized was a Rite Aid Pharmacy. It doesn't take much to "veer" in her F350 Ford diesel pickup we were riding in. She has it to haul horse trailers. Big gooseneck horse trailers. She had remembered that I needed generic style aspirin after encountering the cheapest aspirin at the Food Lion in 50 tablet packages for over $5. I was used to paying $1 for 150 tablets at Dollar General. I was going to buy them, but Sis and Niece assured me we'd stop at a Dollar Store later. After the great meal, I'd forgotten all about it, but Niece was still on top of things. I remarked I was surprised she'd remembered, and my sister, still in the vehicle, said, "Yep, that's why we keep the young people around ... to help us remember things." So the next day, I ate my leftovers, supplemented with freshly slice lettuce and tomato and they were really good, but for Cinco de Mayo proper, I wanted a change. I'd bought the first fresh corn on the cob I've seen this year, so cooked up an ear of that. It was so good that I decided to celebrate first corn of the season by cooking up a second ear also dripping with butter and kosher salt. Then I grilled some Italian bread slices in the skillet I was going to cook a burger in. After they were a little past golden going to char, I removed the bread and added the burger to the skillet with thinly sliced white onion to cook along in the beef fat. I had bought American cheese food product slices because I thought it would last longer being individually wrapped slices. It was okay on the burger, but made me remember why I never buy "cheese food". Real American cheese good/cheese food bad. Still a good burger though with lettuce, sliced grape tomatoes, Dukes mayo and yellow mustard. Juicy, messy (two large napkins before I dared touch my wheelchair to get to the sink to wash my hands) and very satisfying. I used the grape tomatoes because that's the only thing Food Lion has this time of year that remotely tastes like a real tomato. Had some fun chasing them around the plate as they dropped out of the sandwich. Y'all are not going to believe this, but I had strawberry shortcake on a freshly cooked sweet biscuit style base with whipped cream a couple hours later. That was really good too, but much more than I usually eat and I was very tempted to take a food coma nap afterwards. It was so good to see my family and have fresh food and supplies in the house again. Life is good at Chez TftC.
  4. I like Rice A Roni. Especially the chicken flavor. I tried the cheese flavor, and was pleasantly surprised that is was pretty good too. I could not read the minuscule black print on a dark red background, but found the ingredients online in a legible format. Unlike Kraft Mac and Cheese, the cheese version of Rice A Roni actually has real cheese in it. Not a whole lot of it, judging by taste, but at least they are trying. Still, I prefer the chicken version. I had forgotten all about it and hadn't had it in years until it started showing up on the Dinner thread recently. I've been a month without grocery shopping, so things are running fairly low at Chez TftC. I could survive months on what I have left, but all the fresh stuff is gone, and it certainly would not be any fun. I will be going shopping on Thursday. Yah! Tonight I made homemade Rice A Roni with fideos and long grain white rice, Knorr Caldo de Pollo bouillon, garlic and onion powder and lots of dried parsley and a little paprika. I browned the pasta and rice in butter as usual and then added the rest with water. It was good and I have three more servings for the freezer. I have to say that I like the boxed Rice A Roni better than mine. It probably has more salt and MSG. I love MSG. Curiously, my long grain white rice from Food Lion took on more golden color than what Rice A Roni supplies in their boxes. Their rice becomes translucent, but does not brown at all, even if you get the pasta toasted quite dark. I also prefer the texture of boxed cake mixes to what I make from scratch. I made a quiche before I ran out of milk and still have some in the freezer. I did not have a frozen ready made pie crust, so made one with the flour and butter I did have. I have to tell you that an all butter pie crust, while I'm sure it's healthier than the trans fat ready made was cloying to me. I won't do it again. Don't get me wrong. I adore butter, but this was just too much with the rich spinach and bacon custard. I'll try again with maybe half butter and some oil, but I just don't prefer an all butter pie crust. It was flaky and the texture was tender and good, though. I used to like Stouffer's lasagna and mac and cheese better than what I could make for the effort involved. Since Nestle's food scientists and bean counters have been given free rein to degrade what was once an excellent product line, I make my own now. I still occasionally buy the spinach "souffle". It's not a souffle, but it's still good for what it is. Give the corporate bots time, though. They will ruin that too. I make pancakes from scratch. It's cheaper and I have a good recipe. I had a couple from the freezer I made when I still had milk with big old blueberries in them for dessert. This time of year, the blueberries I used were frozen, but I find them to be very fine in pancakes or muffins or coffee cake (which I do make from scratch). I get up to some ambitious cooking every once in a while. It's usually a project like spanakopita, empanadas, egg rolls, samosas or something like that where I can freeze it and then have a ready to bake treat anytime I want. I'm not a fancy cook though, and never will be. The motivation just isn't there to make things more complicated than they need to be. I look at some of the "fine dining" restaurant dishes shown on here and shake my head. I don't get it, but I don't need to. I'm glad it's there for those who enjoy it, but give me the cachete tacos at Esmeralda Grill any day.
  5. eG Down the Rabbit Hole

    This is one of my favorite's about @snowangel's family's Cabin. Many others have weighed in that they liked it well too.
  6. Tacos--Cook-Off 39

    @JoNorvelleWalkerI think you will have solved your own problem with a moister dough. Since there's no leavening, the puff comes from the steam, and if you don't have enough water in the dough it makes it too stiff for the steam that's trying to escape to puff it. I do it by feel and eye now with Maseca. The more hydrated the dough is, though, the more it tends to stick and the harder it is to lay it on your griddle/comal without creasing or tearing. The trick is to lay it on, not flip it on. I did not get this part until I watched some YouTube videos. Also yours looked a bit thick. Maybe you like them that way, but I like them a little thinner, and this will be easier to achieve with a more hydrated dough.
  7. Cooking while Primitive Camping

    Yes, it's extreme, but unfortunately the tales @blbst36are not exaggerated at all. In the 80's and I was an avid tent camper and then a boat camper in NC in the 90's. I spent a lot of time at the State Park run campgrounds at Jordan Lake and have seen the confiscation of alcohol many times. They usually would not make arrests or even write tickets back then ... usually. All you need to do to draw the attention of the officers is speak in over a very quiet voice, or God forbid, laugh! Had a friend who RV camped at the same time and they kept the alcohol inside the vehicle and never had a problem. One time when eight or ten others at my campsite had their coolers that were sitting around the campsite gone through and their alcohol stolen, my beer was safe because it was locked in the cooler in the trunk of my car. And yet another time, I had already walked out of the campsite because I had to work the next day and hitchhiked home. My friends had started drinking before breakfast (a habit I never picked up, thankfully) and were getting on even my nerves by lunchtime, which for them was more beer. I wasn't there when it happened late that afternoon, but someone must have mouthed off, because they were all taken to jail in Pittsboro. So ... yes, be careful. We started going up to Kerr Lake which is a larger, cleaner, less-crowded lake. More of a drive, but worth it. Especially since the Fun Police are much friendlier up there too. We only had one hassle and that was just checking a friend's fishing license at the campsite. I found that I liked to make up stuff like potato or macaroni salad at home in my kitchen and then keep it on ice all weekend. Eggs and bacon or sausage was cooked for breakfast. I have one of those Coleman propane stoves and a camp toaster contraption that folds flat and pops up to toast four slices of bread at a time right on the Coleman stove. It does one side at a time, so you have to flip the toast over, but it works well. There's nothing better than a rib eye cooked over an open fire after a day of swimming and boating. Potatoes don't need cooler space. Wrap in foil and cook directly in coals or cut up and season and make foil packets for the grill.I like grilled zucchini, eggplant and peppers and those do okay for a few days without refrigeration too. Never forget foil, paper towels or salt and pepper.
  8. Omnivores, what are your favorite vegan dishes?

    Assorted vegetable pakoras or bhajis are always popular.
  9. Soft Shell Crab

    I only had fried soft shells once at Sanitary Fish Market in Morehead City, NC. There is a big charter boat fishing business there, and that's why I was there. It's right on the water, and has been there since 1938. You see out the windows at dusk the fishing boats coming into port with the charters having all the catch hung up for people to see. The commercial boats keep the catch chilled, as it should be, but this is a big charter fishing port, so you get a big parade of boats showing off the catch in our hot and humid air, so as to get more charter customers. When I tried the Sanitary, it was in the late 80's and it was better than it is now. I just ordered the wrong thing. I was curious and didn't understand the season for live soft shells. I'm sure I would not have agreed to go out on a charter fishing boat in April or even May. It had to be further into summer. My one example must have been frozen and it seemed to have spent too much time regrowing its shell. It made me very sad I ordered it, because my dining companions' food looked good. They did bring in a spiny lobster that night from one of the fishing boats that sold it to the restaurant and they have an aquarium for such purchases. This thing was as long as my whole arm! It had no claws like the Maine kind, but I still wish I'd ordered that instead of soft shells. Who knows how much it would've cost, though. A question for those who have had good soft shells: Do they typically not have a chitinous shell to try to deal with/chew through?
  10. First Steps in Cooking

    My mom died when I was 8, but before then, I "helped" in the kitchen. The first thing I really remember "helping" with was a fruit cocktail cake where you dump a can of fruit cocktail into probably a cake mix. Sneer all you like, but we considered this very good. I remember aspiring to assist in washing dishes since I was a tiny ignorant thing. My mom was a registered nurse, and very wary of pathogens and wanted the dishes washed properly. I was so proud the first time I was allowed to assist! Man, did that get old quickly. The first thing I remember cooking completely on my own was an herbed Italian chicken dish. After the death of my mom and stepmom shortly after, we were three children living with my single dad who did not deign to enter the kitchen other than to give commands. I had learned to cook simple things like baked potatoes, bacon and eggs and Dad would grill steaks outside over charcoal. We had an elderly Italian couple, the Politos, across the dirt road we lived on in VT. Leah, the wife, was apparently barren and has always wanted children. Joe, the husband always ran us off if we were hanging around when he got home from work. Leah was our missing mother or maybe grandmother. We helped her with yard work. She taught me a lot of things about cooking and preserving. I remember canning her garden tomatoes in her basement canning kitchen. I remember Leah bringing our family some baked chicken with parsley, basil and oregano she'd grown in her garden. (Us kids helped the old woman with garden chores, too.) The whole family loved this chicken, and I tried to recreate it later. It seemed browned and done, but when we cut into it, it was bloody, so back into the oven it went. It finally came out done and edible, but I remember crying over my initial failure. I also remember even my usually cruel father being tolerant and appreciate of my efforts for a change. I was about ten here. Another memory is when I lived with my grandparents when I was thirteen. I'd left home by then, and my paternal grandparents took me in. By this time, I'd been cooking for my dad and two siblings for a while and when he married my second step mom who came with a son, then I was cooking for six. I got sick of the abusive situation and landed on Grandma's doorstep for a while. I was her favorite. At first, Grandpa did all the cooking because, Grandma, who was the cook in the family, was the victim of a stroke and bedridden. One day, after the big chicken butchering where all the extended family cooperated to slaughter and process about 200 chickens grown on the property, I decided I wanted some good fried chicken. First thing I did was scrub out the kitchen sinks where Grandpa had been spitting his snuff. Well, he immediately started back up fouling the sinks, and I kept scrubbing them out, and gently pointed out the coffee cans, he could use for this purpose. One of my cousins asked why I didn't just forbid him to spit in the sinks. I figured that wasn't my place. I persisted scrubbing and he persisted spitting. I'm not sure if someone else spoke to him, but finally, he quit spitting disgusting brown snuff residue into the sinks. That day, I got a free range chicken out of the deep freeze to thaw. When it came dinner time, I took it upon myself to put some flour, salt and pepper into a plastic bag to shake and coat the chicken. Grandpa was adamant that it wasn't enough flour and that I would fail. It's only because Grandma intervened that I continued on and dropped the coated chicken pieces into a couple of ancient cast iron skillets full of hot oil. Grandpa was amazed, and said I was right, that it was plenty of flour and that more was just a waste. I was the cook and Grandma in Grandpa's kitchen after that day with not much more interest except requests for certain things.
  11. Mail-Order Virginia Country Hams

    @MetsFan5, if you don't want to make your own biscuits, buy some frozen ones at your local grocery. Or buy some from a restaurant around you. Salty country ham really comes into its own on a creamy, flaky biscuit. It's a thing that was designed to go a long way to get through a long winter, originally. You can also attempt to wash/rinse the salt out of it, but you will also rinse a lot of the other flavors going on there out too. Perhaps country ham really isn't for you, but if you use it like it was intended, it will serve very well. It started out as poor folk farmer's food, so maybe not for you. It's for me for sure!
  12. Ideas for Cornish hens

    I would make this recipe from my old Betty Crocker Cookbook. I made the rice and pineapple stuffing once, but it sucked. You definitely want to make the glaze with soy, ground ginger and sugar that's basted on at the end. I always double the recipe for the glaze, because it's that good. It's pretty easy too, but wow is it good! I use the MSG called for, cuz I'm not skeered. P.S. About an hour at 350F is plenty to cook through a small chicken instead of the recommended time in the recipe. The glaze sounds stupid simple, but it is stupid good too.
  13. Dinner 2018 (Part 1)

    I decided to celebrate the spring weather we've been having with strawberries for dinner. Okay, they were from Mexico, but that did not diminish my enjoyment. I started with a green leaf lettuce and sliced strawberry salad dressed with oil, vinegar, soy sauce and pomegranate molasses. I ate this while chicken wings seasoned with chicken salt roasted up crispy in the CSO. Then to top it all off was strawberry shortcake on a hot-from-the-oven, slightly sweet biscuit-style shortcake. Whipped cream, of course. Ah, spring!
  14. Do you eat dessert in a restaurant?

    Normally, I won't order dessert out. There's a mom and pop pizza joint where the owner's mom makes good tiramisu when she feels like it. If she has felt like it, I order the tiramisu. Mmmm .... Better yet, this place delivers, so I have had tiramisu brought to my doorstep. Can't beat it.
  15. Best Fast Food Burger

    Yup, but cold fries are worse. Followed by soggy, limp ones, even if they're hot. I'm sort of strict on what constitutes a hot fry too. If I don't burn my mouth on the first few, the order will be too cold to enjoy by the end. Five Guys could usually deliver on both very decent burgers and fries that came out fresh and hot, but tragically, the only outlet in Cary has closed. Must have been its location at the very back corner of a mall behind Barnes and Noble. It sure wasn't the food or service from the last time I was there.
  16. Gator tenders

    I also really enjoyed the alligator tail my husband's construction crew accidentally ran over coming back from a Florida job. They kept it on ice the whole way back and I prepared and cooked it carefully. I don't really know if this was legal, but the deed was done, and it certainly seemed better than letting the meat go to waste. His crew knew I loved to cook because they were the occasional beneficiaries of some of my creations. I've had it twice at a couple different restaurants, though, and didn't like it at all. Farmed alligators? Indifferent preparation? I dunno, but I wouldn't order it again out. As far as I know, from our culture, we only eat the tail. @liuzhou, I can see the butcher going to work to perhaps harvest other meat from the carcass. Do they eat it all in China? Maybe that's another explanation for my dislike of the alligator "nuggets" I ordered in restaurants. Maybe they were not from the preferred tail. Neither was a high end restaurant, and who knows what processing the "nuggets" were subjected to before they arrived on my plate.
  17. Gardening: (2016 – 2017)

    Yes, I live in the woods, with deciduous trees that put on quite the canopy in summer, when basil would thrive with plenty of sunshine. Even on the deck, basil can't get enough sun here at my home to really develop much flavor. Five hours is too little. The leaves also curl under and don't look right without enough sun. They may be still green, but they just don't look right or taste right. That said, they are still better than dried, because all that lovely basil flavor is lost upon drying.
  18. Refrigerator Magnets

    Yah! Yours is even funner than my fridges, and I always look on the photos and magnets stuck on mine as a source of fun. I also consider the power outage magnet the most important in coping with life though. I used to have a printer color photo of my red-headed niece, now 19, dangling the keys to her first car out the window and grinning like crazy. I've put it up somewhere because it was "too important". Like the images of my late and beloved cat, I have no idea where I have hidden these treasures that used to live on my fridges. Hanging important stuff on the fridge is very important to defining my home to me. As old as I am, I'm not ever going to take another thing off my fridge because it's "too important". I want to see it and know where it is. I want to enjoy it every day.
  19. Food In The Military

    Okay, I was told something extremely disturbing to me by my nephew who is stationed with the USS Abraham Lincoln during its refit and testing at Norfolk VA. At lunch in a restaurant last weekend, he mentioned that he had witnessed boxes of food labeled "Fit Only for Prisoner or Military Consumption". I think so many people, if they knew about this travesty, would conclude that this is not what people in service of the defense of our nation deserve. Not even close! It's sort of on the downlow because retaliation for whistleblowers is horrific in the military, but I found a few links that confirm it. I believe my nephew. He's so honest he hurts himself in today's world. A nursing home resident came forward to say he'd lent a book to my husband who subsequently lent it to my brother, and he wanted it back. Well you know, dealing with a death, cleaning out the residence often leads to donating many things. A lot of work and expense. Nephew said he'd try to track this book down, but if unable to, he'd buy the lender another book. Do you realize how many details this kid has dealt with and still has pending plus the expense, and he's concerned about a lent book? I do not think he lied about the labels on this Navy food! What do you think? Is this the level of food we should be feeding our captive audience of folks serving our country?
  20. Happy Pi Day!!

    Marie Callender's frozen pies and cobblers are available at the mainstream grocery stores here, and they are GOOD!. I like the cherry pie and the blackberry cobblers, the best I think, but I haven't had a bad one. Peach is great too *drool*. A lot of places had special offers for Pi Day around here, including Your Pie. I would definitely have walked up there for a $3.14 pizza if I could have. Amazing deal, because you didn't even have to buy anything else. They did this on their opening day too while I was in the nursing home. I had been eagerly awaiting their opening since this past summer when it was announced they intended it to be then. It's in the same plaza as the liquor store and across the street from Harris Teeter and Primo Pizza where I was walking to regularly. I haven't been to Your Pie yet, but it's on my agenda as soon as I'm free of this wheelchair. I had a Pepperidge Farm apple turnover for dessert tonight. It's a hand pie, right? Happy Pi Day, y'all!
  21. Dinner 2018 (Part 1)

    It must have been a turkey kind of night. Yesterday I roasted a couple small turkey wings in the CSO. I ate the first one with leftover scalloped potatoes and fried okra hash from "Deep Run Roots". The wings were a tad dry and I am just not a fan of commodity turkey from the supermarket, but decided to get these after freaking out at the price of chicken wings. I decided to take the meat off the bones of the remaining turkey wing tonight and mince it. I mixed it with Duke's mayo, minced onion, salt and pepper. I wished I had some celery, but it made a very good turkey salad sandwich as it was. I piled on red leaf lettuce and some sliced cocktail tomato. I ate the last of the scalloped potatoes too. These seemed to get better and better as they aged. I love scalloped potatoes.
  22. Lunch! What'd ya have? (2018)

    I got the lunch shrimp plate that comes with very lightly breaded small shrimp. Just like I like: a dusting of seasoned flour and a quick fry. The size of the shrimp varies depending on catch, and these today were quite small, but fresh, delicious and perfectly cooked. The plates come with hush puppies, lightly flavored with onion, fried potato wedges and coleslaw. I'm picky about coleslaw, and this was good, not too much mayo. Everything is served in styro takeout containers, even dine in. There are a bunch of sauces on each table. Homemade tartar, ketchup, and Texas Pete hot sauce are the ones I remember, but there were at least four more. They are all in big squeeze bottles. A plate is always more than one can eat. It's been over a decade since I darkened their doors, but I was treated to takeout by a kindly visitor to a fellow resident when I was confined in the nursing home. This was the highlight of my stay there. I always enjoy NC Seafood, but it seems from the ratings, some people don't get the concept. That's OK, but I have always loved this place. Everything is made to order and comes out quickly and so hot you will burn your mouth if you're not careful. Nothing fancy, just perfectly cooked NC seafood. Right up my alley. They also offer broiled, but I guess the whiners on Yelp about all the fried stuff failed to read the menu that far. They also had crayfish today, which was tempting, but in the end I decided to go with tried and true shrimp plate. They drain the fried stuff well, so it doesn't come off as greasy to me. The restaurant grew out of the State Farmers Market seafood distribution center. And, yes, I was Queen for the Weekend, thanks especially to my amazing nephew, but also to other members of the family.
  23. Lunch! What'd ya have? (2018)

    Had lunch today at NC Seafood Restaurant in Raleigh at the State Farmer's Market. My nephew, who lives in VA, and is stationed with the USS Abraham Lincoln, was kind enough to take me to my stepbrother's house, where he was staying, for dinner on Saturday. We all wound up having a really good time and a great dinner. I was invited to stay overnight and I slept in a real bed for the first time since I left the nursing home on December 5th of last year. I don't have to tell you how good it felt to be able to sprawl out. I slept like the proverbial log! On Sunday morning, dear nephew took me to visit my husband in the nursing home, where I stayed briefly and he's still confined. Nephew was nice enough to offer to take us both out for lunch. I asked him if he was sure he could fit both us cripples and two wheelchairs into his vehicle, and he said no problem. Actually, it was kind of a problem, and he had to get "creative" with stowing both chairs, but patient and persistent, as usual, he managed it. The restaurant gets mixed reviews. If you're expecting something fancy, best not to go there. It's fresh NC seafood, perfectly prepared, but you order at the counter and they call your order number over a loudspeaker. Service is friendly and fast. We had employees walk out into the long line and take our orders to bypass the bottleneck at the counter. Portions are generous and reasonably priced. My kind of place, though, YMMV. In thanking my nephew for getting us out of our confining environments, and just generally treating me like a queen this weekend, I told him about how nothing ever happens at the nursing home, and there's nothing to do really and the food is truly bad. Husband will be the talk of the nursing home for a week for having the opportunity to go out to lunch at NC Seafood. No joke. He brought back a container of all the leftovers, so will escape the nursing home's dinner offering too. I would have liked to take some of the other residents too, but we barely managed the two chairs as it was.
  24. Dinner 2018 (Part 1)

    Saturday night, my nephew was in town again to deal with more of the details in his role as executor of my brother, his dad's will. He was kind and patient enough to shepherd my crippled self over to my stepbrother's house where he was staying with his pregnant wife. We all had a dinner of rib eye steaks (my personal favorite), fast food thin store bought frozen fries, broccoli, and salad. It was so nice to get out of the house for a big change, and the steaks were so good! It has been decades since I've hung out or eaten with my stepbrother, and he was cooking the steaks on the gas grill. I made a query that I forced to be casual and offhand as he headed out the patio doors with the deck, "Hey K., your're not planning to incinerate those steaks or anything, are you?" He said med rare, and I said that sounds good. Heh, Heh. I needn't have worried. When my pregnant niece-in-law (is that even a thing?) said she couldn't eat her's like it was, that it needed to be cooked more, I could see him agonizing over ruining the steak. The final decision after discussion was to microwave her steak on a plate for 30 seconds, at which point, she was satisfied. During the microwaving, I said to K., "I needn't have worried about you ruining the steaks. This is killing you, isn't it?" He admitted it was, and we all has a good laugh out of it. Amazing how similar our tastes have turned out to be after decades of separation. Good company and good food is so welcome in my life right now and this was so very satisfying on every level. Absolutely priceless!
  25. Features that every cookbook should adopt

    A really good and extensive index can be helpful in this respect too. I mean one that references every significant ingredient in the index, helping one to find good uses for them. I have a few that fall into this category, and consult them often. It's also helpful to remember a recipe where I can't remember the author's name for the dish but do remember some ingredients.