June, 2016 * * Dinners We Fixed

Laughed at your description of your liquor cabinet of old, Jimmy.

Both Brian & I tended bar when younger and, of course, had no kids so we always had a diverse and well stocked bar. We always made a habit of making sure we had whatever someone drank on hand, and that included their specific brand of liquor. We were always having drop in friends -- no wonder, right? Though some admitted they liked coming to our house 'cause we had no kids! We don't entertain like that anymore but we still have a well-stocked bar, and we still make it our business to know what someone drinks and have it on hand if they've been invited to dinner or to a holiday party.

Today, I most often drink wine but I was always someone who preferred a cocktail. The resurgence of the cocktail and the amazing ingredients they have today I think is wonderful -- places offer cocktails with fresh juices, house made bitters, syrups, shrubs and crafting well balanced cocktails. I still have wine with my meal when we go out but almost always try a drink or two from a restaurant's cocktail menu first. Today almost all of the nicer restaurants have a cocktail manager or some such type of person in charge of this segment of liquor sales. A couple of months ago at brunch, I had a bar's special margarita which included their own jalapeno-infused tequila and other fresh ingredients and it was truly divine. This "movement" has also led to a more diverse selection of wines by the glass. Seems I can't lose!

It is 1PM and 105 outside. All I want to do is take off my skin and walk around in my bones. Haven't thought about dinner yet.

Classic potato salad. just added some pickled eggs.

Bugster2 wrote:It is 1PM and 105 outside. All I want to do is take off my skin and walk around in my bones. Haven't thought about dinner yet.

And we are crying about it being 83º here in N W NJ.
Tina is sitting in the living room with a big thick comforter on.
Nice and cool in the house.

steamed corn with chili lime butter.

What kind of pie?

Lemon Meringue

Gosh, that sounds so cool and refreshing. I have never made a lemon meringue pie before. Do you use a pastry or a graham cracker crust?

pastry

OMG **** You must have been cooking since YESTERDAY !!! Everything looks so good. I love the pink tinge on the eggs ~ makes them look so 'special'. You know how I am about color. But the pie.....


I WANT PIE * * * I WANT LEMON PIE!!!

But, it's not to be ~ ((sigh))

# # # # # # # # # #

So, here's MY boring supper.......same old - same old. The only 'exciting' things are the tri-color carrots. LOL

Lol I really really want a burger .!!! Why can't you have lemon m. Pie???

Yes I am so bored , I cook . Ihave baked and cooked a lot this week ....

Barbara101 wrote:Lol I really really want a burger .!!! Why can't you have lemon m. Pie???

Yes I am so bored , I cook . Ihave baked and cooked a lot this week ....

You know what we find? It always tastes better, when someone else makes it for you.
Like yesterday, Tina asked if I wanted a nice ham & cheese with tomato on rye bread. I said.... excitedly.... yeahhhh!
That sandwich tasted so good. I couldn't have made it any better.

Ihave been having some issues with certain people so I have been MIA .
I made pitas, English muffins , 9lbs of meatballs , baked and wrapped for the freezer . Jersey blueberries are in and NC peaches . I will get busy making scones and muffins , cake loaves and cupcakes and ice cream . That will keep my self and mind busy on other things.

Goodness, Imelda ~ how do you make even a lowly cabbage roll casserole look so inviting? That's a holiday meal, to be sure!

You and Dirk can always spoon on some of your chili sauce to amp up the heat (without turning on the oven.....LOL) and always give a sprinkle of cilantro if you'd like. Personally, I think it's sweet that you leave that item out of the mix for your MIL. I don't know anyone besides my DD#1 who would do that for me. She knows I don't like it so if she has something made with it, like her summer salsa, she'll make some without just for me and then add it to the rest of her batch.

No lemon pie for me unless the neighbors are going to be home to take most. If it's here I will eat it and that is too much for me and my eating plan. I'm trying to stick to a much lowered sugar meal plan. I have issues with the artificial sweeteners, even the Stevia ones.....I know it's most likely just 'in my head' but it still bothers me. So, low sugar consumption is what I'm trying to stick with.

That's to bad . I use trivia instead of sugar and It is a lifesaver for me .I am not giving up dessert . Even tho I only have small servings.

I made a waffle mix without sugar at all this morning and I will whip heavy cream in a bit ..

I'm waiting for mid July when the Georgia cling-free are available. Then I'm going to drive up by my brother's and get me some.

The main reason I don't make desserts is because of my lack of willpower. I have none. Zip. Nada.

If I make it I'll eat it. So abstinence is my best policy.

Ga peaches are great . Just about the best you can eat. I got mine from upstate Sc and they are so good . Sweet and juicy .