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Annie_H

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Everything posted by Annie_H

  1. I just ordered from ButcherBox without doing much research. I have a good friend that liked it but switched to the local HudsonValley farm share we have now. The quality seems good. I could select what I want rather than a share that sends what they want depending on availability. They are offering a free turkey right now with a first order. Solves holiday issues if we visit my parents. I'll have a good bird rather than Moms usual Butterball. My parents need turkey for Thanksgiving as a tradition. I could go off script and any direction if home alone. Love a couple rotisserie ducks like we did one year. Nice to have the turkey option if need be. I selected a pork shoulder, bacon, boneless chicken thighs, cubed stew meat for chili. A free turkey snagged the deal. Cannot find a turkey local pasture raised frozen or a listed pre-order for fresh close to the holiday. Done deal, phew. I like turkey once a year. Co-workers, 8 out of ten, hate it. Every year the same scenario. So proud to diss it. Beef Wellington, rack of lamb...I plan to please my parents as always. Will be nice to have a good turkey in the freezer this year. No stress. If we visit my parents as planned,---Mom, in early-mid demetia, will not have an episode of holiday confusion and cooking. Adorable tiny thing and loves watching me cook for them.
  2. I just ordered ButcherBox. Solved the holiday stress. We usually could care less about a turkey until the day before---I like turkey until I cannot get one. Co-workers hate turkey and plan other choices like duck and meat like beef roasts. I like a turkey once a year. Good stock. Excellent next day mini biscuit sandwiches with stuffing and cranberry/horseradish slaw. A nice post holiday soup, or two. A free turkey with a new order, no strings attached.... I don't have a link but a friend sent me one...this might work, HERE Free turkey until supplies last.
  3. I photo everything coming in the door. Quick cell phone pic. I can glance my photo file and see what I might miss and no digging through the crisper or freezer. Good box today. So fresh.
  4. I told the story somewhere about my kleptomaniac neighbor. When we moved a dozen years ago a stainless cart had three wine boxes packed with our glasses. All sizes of Picardie. 4 ounce for expresso up to 12 ounce. I used the 5.5 for black coffee. That was a prime unload from the Russian movers to go straight to the kitchen. Most boxes sat for months un-boxed, but my Picardie did not make the trip. I just put a half dozen in my Amazon cart but had not thought about them in years. Might be a trigger. 😂 A classic glass that goes back to my years in NewOrleans.
  5. I pinched similar from my parents home a dozen years ago. We left two behind to use when we visit. They would have put them out on the curb for town-wide free cycle day no doubt.----once a month in the summers. The globe mugs are what my grandmother served warm sweet tea when I was a wee one. Nestle, so maybe a freebie promotion. The expensive twin wall are way too delicate. I had eight and now down to one. Love the insulation but so tippy for early mornings.
  6. Annie_H

    Dinner 2021

    Shopping the crisper drawer is daily now. It is stuffed after a lull. Garden produce is dealt with finally. Should have postponed the next veg delivery box but so many things I don't grow have been missed. Might have to blanch a pile of shredded greens and freeze for winter soups. Made a fennel/cucumber salad. Grain. Hijiki. Shrimp stock and a nice white miso/ginger broth with a bit of marinara.
  7. My parents upgraded their appliances about 5 yrs ago. After 60 years of electric coil type low end stoves. We have visited twice a year forever and I have managed fine.---I cook for them when visiting as a treat and manage to fill their freezer. Same with houses we rent when traveling. They purchased the Fridgidare they consider fancy compared to previous stoves. They eat really well but very basic. Food is fuel to them. Mostly steam and boil, simmer. The 1,000 to 1,500 range is quite a bit better than the apartment/builder grade coil stoves. This had dials for temp. Just a clock and timer electronic. BTU's are up there. The front left simmer needs an iron 'topper' disc I keep forgetting to pick up for them. Mom has been burning things. This one... It seems fine and others similar get decent reviews. I tried to talk them out of it and to consider induction but they are in their 90's now and could not understand the concept. Definitely get the 5 year extended warranty on any stove and make sure it can be repaired locally in a timely manor. (yeah right). We purchased the first gallery series 20 yrs ago that was a lemon. Moved from that loft but it was replaced twice---the entire stove. Within 24 hours. The electronic control panel would burn out and so many did the same they didn't bother repairing since the part was so backed up at that time. That major flaw seems to be fixed now. Personally I don't have high end appliances. I just needed to replace the old when we bought this place. Better than basic but not SubZero or BlueStar. Never once a service needed in ten years. (knock on forehead). Expensive repair visits would piss me off. So I understand taking a break from an endless repair issue and looking at a mid-priced new appliance might be attractive right now.
  8. Annie_H

    Dinner 2021

    I use dried. A pound lasts a couple years I keep in the freezer. Probably not necessary but all my bulk spices are in the freezer door. I do soak mine overnight. A Tbsp of spirit and 4 or 5 tBsp of good filtered water to cover. I have a bottle of vodka in the pantry I use for a homemade bug/tick/mosquito spray. Some recent pasta sauces. I think it depends on brand for any jarred products. I did stock up on pantry olives and misc 2020. Capers can be void of flavor and heavy in vinegar. Olives are all over the place from watery to pure intense. Anchovies as well. I ordered a two pound tin of salted anchovies---the best ever. Lasted forever in the fridge---soak them yada-yada. BC, (before covid), I had, pre-BC, a trusted market/grocery shopping of pantries/fridge misc of olives, etc.
  9. Annie_H

    Dinner 2021

    I was channeling you a couple weeks ago making a green peppercorn sauce. It looked just like yours---until it didn't. Not sure what went wrong. It went dark and ugly but still good. Google image search had even uglier sauces so that was comforting. (looking the next day) A master of sauces I am not. Not even close. Probably because I wing-it. A casual rush at the stove I suppose. I also prefer green peppercorns even though I stock capers but for tapenade type toppings.
  10. Annie_H

    Lunch 2021

    👍 ditto on that Rice and beans. Screaming for a fried egg but did not think of it at the time.
  11. Annie_H

    Dinner 2021

    This began as a hot smoked salmon white miso soup and side salad. But have been wanting to try the Sfoglini pasta. Fortunately I only cooked about 2-3 ounces. The box says 7-8 minutes but should have checked at 5 minutes. I set the alarm for 6 min. A bit overdone but excellent pasta. I would order direct today but they are sold out of many like a basic spaghetti that I prefer over many odd shaped offerings. This trumpet shape will be used sparingly in winter soups.
  12. Annie_H

    Dinner 2021

    I don't have issues with leftovers being usually planned for lunches or a protein becomes a completely different dish. But the fettuccini and meatballs were so good we had it again Saturday afternoon for an early dinner. Made a fresh chopped salad that should last a couple days. Sunday smoked short ribs, a brisket, and a couple salmon filets and some merguez lamb sausage. Short ribs last night smoked then braised. RG DomingoRojo beans and rice. Ribs had the nice tug, then fell off the bone clean at the table.
  13. Annie_H

    Dinner 2021

    Pasta night here as well. We were looking forward to a nice brothy veg, white bean and porcini meatball soup but the fear of the meatballs disintegrating in the oven braising would have been odd in a soup. Last time that happened I had to quick save dinner by cooking pasta and opening an emergency jar of Rao's.
  14. Haha. I checked this morning and did not see a PennyShop. It is random I suppose. I'm deciding if I want to order for Mom and Pop this week. Or wait closer to my sisters visit with them end of month. She is a vegan food shopaholic. She is capable of spending hours the first couple days of a visit driving around for her diet. I did notice they have the bacon ends again at a good price. Great for using a small thick chunk diced fine for chowders and hearty soup garnish. The penny ginger/lemon/tumeric is good. Just a bit of maple syrup. I still am cutting it with plain seltzer. I just make fresh with some added grapefruit in ice cube trays so no need for anything purchased and expensive at regular price. The use-by date is just a couple weeks away so I'm guessing many stores won't take it.
  15. Annie_H

    Dinner 2021

    Odd in a food pic, 😜. It is oven pliers. I have a side door wall oven and use them mostly for iron and aluminum bakeware. I use my oven broiler as my toaster so they make it easy to pull out the rack and hot pans, plates, soufflé' dish...LINK
  16. Annie_H

    Dinner 2021

    Last night was chicken pot pie. Nice gravy from the stock I made Tuesday. (I thought I posted this) apologies if a double post.
  17. Annie_H

    Dinner 2021

    Burger night
  18. I'm back in Misfits. I was once a month for a while. Only produce I don't grow myself. It is a-la-carte now. Prices visible. We can cross check local market prices. Always at least 30% less than WholeFoods organic. Good greens for a couple weeks of shredded salads. I've been sending a box once a month to my parents in their early 90's now. Mother gets a bit giddy opening the box with things they cannot get locally so it is a win-win gift for them. Very quick to respond if anything is less than fresh. The penny shop is cute. Things I would never purchase in store. But for a penny... LOL. Jerk. Thankfully we no longer live there.
  19. And what a gorgeous week as I can tell so far...NorthEast We took a nervous road trip a few months ago pre-delta but all vaccinated to visit my parents 93 and 92 yrs. Rented a beach house near them. (EasternShore) Delaware coast where I grew up. A few road trips since to the Catskills were equally pleasant.
  20. Vrimps and Vuna...reads like an Onion rag post. Gasp.... Eater post very funny....HERE
  21. Annie_H

    Dinner 2021

    Killer. I want that tonight but may come just itty-bitty close. If one of my three avocados is perfect....roasted corn in the freezer. Just a few tomatoes in the garden hanging on with a warm week here.
  22. That keeps happening to us on a monthly local beef farm share. I need to take over the account. DH forgets and it is on its way when we don't need it. They have the best price in the NYMetropolitan area on add-on bones for stock but he forgets it is out for delivery. Too late for add-ons. We have salmon once, sometimes twice a week. Fortunately we both love it. 90% of the time is cast iron seared crispy skin. Never flipped. Mostly a white miso glaze on top and into a low oven waiting to plate---hot plates. Goes into the cast iron straight from the fridge ice cold. Never over cooked. Sometimes a seed crust with a minute broiler time. (when I ran out of miso---so rare that happens) All our proteins sit icy cold uncovered for 4-6 hours in the fridge---steak, fish, shellfish, burger/mince, straight to the 'not' smoking cast iron....cold interior gives an easy to control rare-medium rare interior. Salmon goes into the smoker frozen at 180º for 45 minutes. ---at full smoke and heat. Thawed at room temp it would fall apart on the rack. I use the tail and collar cuts for smoking. I don't think quality is an issue. Though I have mentioned we have had the best shrimp in years recently. We stopped buying shrimp and scallops a few years ago. Not worth it and the price. $$$ I've never had dry salmon. If in the NYC area and a AmazonWhole Foods shopper---the WildGulfShrimp is fantastic right now. I ordered Atlantic Canada/US but was replaced with the gulf.
  23. Annie_H

    Dinner 2021

    Shredded lacinato kale, fennel, salad/slaw on the side. And anything else in the crisper. Usually a ginger, lemon, toasted sesame oil dressing or tahini, cilantro, lime. White miso/ginger. We can't get enough of it. I like it 2 hour-24. DH will have it day three. Loves it. With grains/beans/roasted seeds/nuts, avocado, and his recent obsession----ramen eggs. Makes nice quick-to-put-together lunches. I'm getting veg boxes every other weeks and still pulling from the garden. For me anyway, it is not that far from the classic American cabbage slaw. I just don't use mayo or sugar.
  24. Annie_H

    Dinner 2021

    A nice Holiday roast chicken. Sheet pan of roasted veg. I usually put the potatoes back in to double roast while the chicken rests---but they were so tender that lots of fresh lemon at the table was a better choice. Stock today, tacos tonight, pot pie tomorrow. (puff pastry in the freezer).
  25. Apologies not knowing where you want to go with your own personal photos....but we have a 'post production' at our fingertips. Depending on your computer-laptop of choice. You can bleed out the warm temp next day when looking at your photos. I am a hack but you can do it to your desire.
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