I see some old friends here.
I cook most nights. But would give it up in a minute and cook ONE night a week.
Tonight I subdued some turkey tenderloins to 1/2 inch (gently,) dusted them with flour, sauteed them in oil, deglazed the pan with a bit of sherry, added juice of a lemon and some capers, a few T of butter, and served the cutlets with steamed broccoli seasoned with a bit of olive oil and some grated parmy.
Himself liked them a lot. I'm a veg so I ate the broc.
How the hell are you, Osso? Swimpy, it is many a moon since I've seen your name. Too long. Squinney, we still live a long stone's throw apart.
I'm just fine, Kara, and delighted to see you here...
I just noted your signature. LOL.
We feel the same way about tomatoes.
Gus, Farmerman, Setanta...all here.
This is the place to be.
Walter, did I see you here?
LittleK, Dag, ehBeth.
The best people always talk about food.
msolga, you are here, too.
I will now sit back and listen.
Sliced some chicken breasts thin...dredged them in flour, egg and crumbs
steamed some broccoli and had a caesars salad...hmmmm
Set has wonky gut today, so he got chickie noodle soup and crackers.
I pulled out last night's pork shoulder roast - took a layer of the fat I'd scraped off - put it on top - threw it back in the oven under the broiler. Ended up with a cheater version of Chinese resto crispy roast pork.
The cranberry/lemon juice marinade/baste that Set made up yesterday really worked.
~~~~~~~~
I finished up the asparagus/salmon chowder from the other night at lunch today. My office lunchmates were appropriately envious.
I'm slowly eating my way through a huge baking dish of lasagne, made last weekend.
2 more serves to go - but they're frozen now - so I can have a bit of a break!
veggie burger on wheat; store bought shoe-string fries, and OJ.
Simple and satisfying.
Kara! Where have you been hiding? It's good to see you.
Tonight I grazed. I little bit of this and a little bit of that. Not much of anything really.
Swimpy, it's been a long time. Good to hear your voice.
Margo? Another long time...Too long.
For my resident carnivore, I molded some chopped sirloin with added soy sauce and e.v. olive oil, chopped sweet onion, and scorched it in an iron skillet, topped it with sauteed 'shrooms and sauce reduced with sherry
As a side, I did some Brussels in a new way...you heat olive oil (quite a bit, in fact) in an iron skillet and lay in the halved sprouts singly and brown them, season the little buggers, then put in a 375 oven for 20 minutes, giving a whoosh of pan spray once during the cooking. They become almost a confection, if that is your sort of thing.
But, hey, this is not a foodie thread, is it? More of a food and humor chat, and I am being too serious.
Ah, but I don't know that, I slice them thin for salads...
<continuing>
Osso, very very thin, eh?
I had either a late lunch or an early dinner - eh, I'm on vacation. I bought a loaf of "ancient grain bread". It is multi-grain with quinoa and some large, dense grain. I could check the ingredients, but I'm lazy. I drizzled white truffle oil on hand sliced slabs and smeared goat cheese on top of that. Wow! That was tastey. Also had steamed asparagus.
Another quickly produced wok feed tonight: sliced beef, broccoli (lots! I'm really craving broccoli!), green beans, mushrooms & spring onions on steamed rice with golden toasted peanuts on top.
Hi Kara! Lovely to see you again!
I actually love brussel sprouts!
)
