November............ what's for dinner?

I made a pot of goulash yesterday, some for each of my sons/daughters-in-law, and a bit for me for tonight.

We had company after trick or treating and I had a chuck pot roast with the three packets in the slow cooker all day with some carrots, an onion and potato. We finished off the last of the French bread too.

Aw, man, Norm. That sounds SOOOOO good! Dane loves when I make a regular size chuck roast to have with potatoes, carrots & onions and then use the leftovers for Italian Beef Sandwiches where I shred the beef, add the juice and put it on toasted sub buns with melted mozzarella cheese. Next time I see a chuck roast on sale, that's what's on my menu!

There wasn't enough left over for sandwiches this time here.

Yeah, that's the problem with 'young' people. You make something, hoping to have some leftover for a super meal, and they end up eating it before you can stop them! Next time, make two roasts. LOL

I made chicken wings on the grill tonight. Dane wanted a spicy sauce on his (he gets the drummies, I prefer the flappers). So, I messed around with some Buffalo Sauce, Hot Garlic Chili Paste and Sweet Chili Sauce ~ finally got somthing he thought would be good on his wings. My wings just got rolled around in Sweet Baby Ray Original BBQ Sauce and then back on the grill for a quick caramalize. His drummies got taken off the grill and allowed to soak in the sauce.

It must have been good. He ate 10 wings. I ate 5....

I made an Asian slaw to go with the wings based on the dressing Norm made and posted on his blog for Korean Bean Sprouts. Knowing he wouldn't mind, I made a few changes along the way to suit our taste for a bit more heat. I wanted to use up the rest of the vegetables I bought when I made the stir fry and today was the last day to use 'em before I probably would have tossed them. I blanched some pea pods, bean sprouts & shredded carrots and cut the pea pods in thin strips. I added the cooled vegetables to the dressing and then thinly sliced the last half of the napa cabbage. I thought it was good (Thanks, Norm!). Dane must have liked it, too, because he had seconds....

(Oh, I sprinkled sesame seeds on mine ~ he doesn't like 'em so that's why it's just a last minute addition at the table.)

I almost ~ ALMOST ~ pulled a half rack of ribs out of the freezer. Then I saw the wings and, well, the rest is history. Your Brussel Sprouts look yummy. I usually just do bacon & shallot or onion, never tried pecans. Is there a sauce or just the cooking liquid?

Cut the grapes in half and toss them on a baking sheet w/ the sprouts.
Drizzle olive oil and sprinkle kosher salt over all. Bake /roast 20 minutes..


black seedless..

GRAPES and B-sprouts??? How ingenious! I've never seen anything like that!

I did really enjoy the grapes and sausage.....Mmmmm, good!

bethk wrote:GRAPES and B-sprouts???  How ingenious!  I've never seen anything like that!

I did really enjoy the grapes and sausage.....Mmmmm, good!

Love what grapes do to food.lol.

I loved tamales until Cassie's mom started giving us a bunch at Christmas. Her's are not good at all.

UNCLE JIMMY wrote:Today was the first I ever tasted a tamale. The filling tasted / felt like raw pizza dough in my mouth.

They do not taste like that lol must have been made wrong. if anything, they may taste like polenta.

I love tamales. They are big here at Christmas for the Hispanics. There are ads all over the place to place your Christmas order. I have made them a few times. Not a bad job.

Here it is November 1 and DH and Roomie are at the beach. It is clear and in the mid-eighties. They said tons of people were there getting their Christmas photos done. Only in California. We might get some rain later this week. Had some strong Santa Ana winds that took off some of my roof.

No dinner really. I just zapped some French onion soup for the beach goers.

When I was small, we lived in a tenement building. My bedroom was on the second floor and overlooked the street and the building on the corner across the street. The place over there was what mom called a beer joint. Another one on the other corner that we went to on Fridays for shrimp, she called a Tavern. Anyway there was a Tavern and three Beer Joints within a couple square blocks. There was a guy who apparently made a living wheeling a cart with tamales between all the bars and selling them to the people inside. Every night I'd hear him come to the one across the street calling HOTamales. Sometimes dad would go down and get a few for us.

I wanted to grow up to be a hot tamale man.

and instead you grew up to be an art teacher who loved tamales!

that's not all bad.....

Great story, hot Tamale man! Isn't it amazing how a flavour of our childhood becomes so important in our lives?

We were poor in Germany, or so I have realized as I grew older, I never felt poor. We left our town on April 12, 1955 heading for Canada. I was 10, it was Easter Monday, and my mother's 40th. birthday. Both my sisters and I had received several Easter baskets filled with sweets etc. from neighbours and family. Of course, we couldn't take everything and had to choose. There were no chocolate bunnies, instead there were bunnies that were bright red, a candy apple type of sweet.

As I became older, every year around Easter I had such a yen for one of those bunnies. Probably 20 years later on a trip to Germany I told a cousin of mine about wanting one of those bunnies. She just laughed and said that they were terrible. In my mind, they were the most wonderful flavour........................ Well, lo and behold, the next year just before Easter a package came from Germany, and it rattled. I opened it, and lo and behold there was a bunny, of course all in pieces. I was so excited, took a bite and said "Yuk, it's sugar and red food colouring." I don't want them any more! LOL

Great story, Lore! Amazing how our memory gets a bit muddled over time, or is it our taste?

************

With all the talk about tamales you guys got me thinking about something Mexican. Chicken Enchilads with assorted toppings: Extra green sauce, Cheese, Black olives, Enchilada Crema, Tomatoes, Avacado & Green Onion. Side of Mexican rice to go on the side.



My loaded enchilada: