"OCTOBER 2016" WHATS FOR DINNER

bethk wrote:Lyn asked me to drive her to Maitland, FL for her knee surgery doctor check-up today and we went out to lunch after she was done.  She's doing wonderfully, by the way.....Heck, I'd still be moanin' about having my leg cut off in TWO places and she is practically ready to dance the night away.  What a trooper!

We saw a place that looked interesting and stopped.  It was very nice.  I had a Thai Steak and Noodle Salad with a peanut dressing ~ interesting tastes of Thai basil and Kefir lime.....I could have done without the cilantro but it wasn't overpowering so it was OK.  The steak was in small 'chunks' instead of thinly sliced and shingled on top....it had been marinated in a wonderful flavor (couldn't quite decide what it was) and the dressing was a sesame based flavor.  Very good.  

Lyn had a shaved steak 'French Dip' sandwich with a side of parsley slaw and she was very happy with her choice.





After lunch we went next door to the Trader Joes.  I only wanted to pick up a couple jars of their Smoky Peach Salsa but they had a good deal on Gala apples and the new season squash was in....I got two delicata squash and two little Honeynut, which are like baby butternut but sweeter.  I know Cyn remembers them from when she found them last year.

So, for supper tonight I made one of the delicata squash (baked ~ and the skin is thin and tender, you can eat it), pork steak for me, chicken cutlet for 'HIM' and our favorite lima beans.  Everyone is happy!



By the way....I don't know HOW my pics showed up, but they did....so hopefully I'll continue to be able to post.  Keep your fingers crossed for me.

NormM wrote:I just bought a Breville 6 qt slow cooker for 130.00. Regular price was listed at $250.

If you go to You Tube and look for BBQ with Franklin: The Brisket.  He explains how to prepare a brisket for the smoker and he leaves a quarter inch of fat on the brisket.  It is enough to keep the brisket from drying out and too much fat is... well too fatty.  The fastest I have ever had a whole brisket get done in the smoker is 8 hours and it was very tender but not falling apart.  He says (not on this tape) that if you cut a slice as thick as a pencil and hold it up, it should stay together but pull apart with a little tug.

NormM wrote:The Breville has three settings. Besides low and high there is a setting that starts on high then after two hours, turns to low.

Uncle Jimmy wrote:Those Breville products are top of the line products. They are made in Australia. I bought each one of the kids for Christmas, the Pannini griddle machine. They have it almost 2 years now, and they both love them

Bugster2 wrote:I made a butterscotch meringue pie this morning. I made the crust with pastry flour. Never used it before. Very good results. I made a pasta salad and am marinating some chicken with a tandoori-style rub. I will throw that on the grill. We are going to a matinee to see "Scully". Anyone see it? What did you think?

Beth wrote:So, for supper tonight I made one of the delicata squash (baked ~ and the skin is thin and tender, you can eat it), pork steak for me, chicken cutlet for 'HIM' and our favorite lima beans.  Everyone is happy!

Crybaby wrote:

Bugster2 wrote:I made a butterscotch meringue pie this morning. I made the crust with pastry flour. Never used it before. Very good results. I made a pasta salad and am marinating some chicken with a tandoori-style rub. I will throw that on the grill. We are going to a matinee to see "Scully". Anyone see it? What did you think?

I got some Pastry Flour Blend recently, Debbie, but haven't tried it yet.  Did you use just butter or butter and shortening?  Thanks for the info.

Bugster2 wrote:

Crybaby wrote:

Bugster2 wrote:I made a butterscotch meringue pie this morning. I made the crust with pastry flour. Never used it before. Very good results. I made a pasta salad and am marinating some chicken with a tandoori-style rub. I will throw that on the grill. We are going to a matinee to see "Scully". Anyone see it? What did you think?

I got some Pastry Flour Blend recently, Debbie, but haven't tried it yet.  Did you use just butter or butter and shortening?  Thanks for the info.

I used butter and Crisco for the crust.

Bugster2 wrote:I am so disappointed. When my sister was in Europe she bought some black truffles and was going to give one to me. The airlines lost her luggage so no truffle. It was the suitcase that had everything she bought while she was there. I don't understand lost luggage. No such thing. You either have it or you don't. If you don't then someone stole it.

bethk wrote:I saw a recipe in my latest 'Cooking Light' magazine and made a "sort-of" spin off of that.  Spaghetti Pie.

A bit of spaghetti sauce with some ground beef, Italian seasoning, onion, jarred marinara, mozzarella, spinach, egg and spaghetti.







Mr. Amazing gave it a 'thumbs-up'.  I made a tossed salad with a simple white basalmic vinegarette and split a bakery roll between the two of us.

That pie surely looks good! Nice and Cheesy!

Niagara Visitor wrote:Stir fry of mushrooms, onions, peppers, Swiss Chard and scallops tonight.  

Stay safe in Florida everyone!