You could have been an assistant guesser at the weather bureau
Cooking Friends
Bugster2 wrote:We had broccoli cheddar soup with grilled cheese on sourdough. I have been packing all day. I feel like my house is like a magician who pulls a scarf out of his sleeve and it keeps on coming out. Where the heck did I get all of this stuff?
bethk wrote:If anyone is getting emails from 'Cooking Friends' and are wondering why.....
I'm not sure!
Well, it looks like the forum is automatically generating these emails for some reason. I had nothing to do with the decision, nor do I know how it started.
If you don't want to get the emails you can go to your profile and turn off the email notification OK. At least I think that's what you would need to do. As you can see, I'm just drawing straws on ideas!
Bugster2 wrote:We have seen some nice homes but most are out of our price range. I only want to spend $650,000 but Joe wants to spend $800,000. The only way we can do that is with a reverse mortgage and I have looked at the figures and don't like what I see. If we were in our seventies, no problem, we ain't gonna live forever, but in our 60's, I think it is a big mistake. What these places do is calculate that your home value is going to increase over the years offsetting any interest that is eating away at your equity. Well, what if the market crashes? What if I am dead, Joe wants to move and there is no equity left if he wants to sell it? I don't think so. Joe doesn't seem to care that I am looking out for our future and we are going to have to accept the fact that we may not get a dream house.
Bugster2 wrote:We have been looking in Oceanside which has some sketchy areas but it is close to the beach and we get the beach air. We have also looked at Fallbrook but have decided that the place is a firetrap and I think it is too isolated. Temecula is beautiful and has all of those wineries. It also has all the stores I need and the real estate is reasonable for California. Trouble is that it is a pocket town and you have to drive 45 minutes to the beach and other entertainment. But, a huge casino is right next door where they get headliner acts. I just went to home Depot and got some boxes and I am going to start packing some things.
bethk wrote: I love cannelloni beans.
NormM wrote:muzicgirl wrote:add a little broth, Norm, and you are good to go!NormM wrote:When did Progresso start selling beans? I grabbed a can from the soup section that said Cannelloni. I thought it was some kind of bean soup. I just opened them and they were just beans.
Too late. I had some "Korean" chicken leftover from dinner at Houlihan’s last night. I didn't want to keep or mess with an opened can of beans and threw them away. By the way... someone should tell Houlihan’s that overcooking a piece of fried and breaded chicken breast and dumping some Gochujang sauce on it does not make it Korean. I have never seen rice mixed with corn in any Korean restaurant either.
Ps the rice was sort of risotto-ish too.
NormM wrote:I'll keep an eye out for a beanstalk sprouting out of the disposer.
Niagara Visitor wrote:I also found this group after having "lost" it a while ago.
Crybaby wrote:bethk wrote: I love cannelloni beans.
Me, too!
bethk wrote:Muzicgirl, I'm with your husband.......NO to cheese, except for melted mozzarella or a bit of melted parmesan. That's probably why I'm not a good choice for a vegetarian diet, although I could probably do without meat protein on a regular basis. But it's not an easy choice when you have to also cook for a man who wants his meat or fish every night. We do what we can and then we punt......LOL
bethk wrote:Tonight I was amazed that I got a couple pork chops and sweet potato cooked on the grill BEFORE it started to pour rain. Phew! Nothing I hate more than standing by the grill holding an umbrella just because Mother Nature decides to rain on my parade at supper time. We have local sweet corn in season right now ~ really quite good. Mr. Amazing prefers I cut it off the cob for him (he's such a baby.....) but I really don't mind because then I can season it with some of my yummy Dixie Dust seasoning (from Ms. Kathie's Southern Cotillion Restaurant) and it's just the right amount of spice go give it a real kick. The sweet potato got a pre-cook in the microwave and then finished up and browned a bit on the hot coals.
muzicgirl wrote:So, no grandboy tonight - and, I am trying not to spend extra $ until next payday ... so it was a "use up whatever's in the frig night"
I split the leftover spinach rice and white beans with hubby. He added supermarket deli chicken strips to his. I sauteed up some sliced mushrooms and chopped seitan in some butter/olive oil, soy sauce, lemon juice, salt, pepper, garlic, etc. When the mushrooms and seitan began to brown a bit, I threw in a splash of half and half and stirred it all up to make a creamy, savory gravy and ate that over my rice.
Niagara Visitor wrote:20:33:56Crybaby wrote:bethk wrote: I love cannelloni beans.
Me, too!
I love all beans. I was born in Germany at the end of WWII............... there wasn't much food around, my mom was unable to breastfeed for any length of time, she said that she was able to get beans, cooked them up and put them in a bottle for me................. No wonder I love them, right???
Crybaby wrote:bethk wrote: I love cannelloni beans.
Me, too!
Crybaby wrote:NormM wrote:muzicgirl wrote:add a little broth, Norm, and you are good to go!NormM wrote:When did Progresso start selling beans? I grabbed a can from the soup section that said Cannelloni. I thought it was some kind of bean soup. I just opened them and they were just beans.
Too late. I had some "Korean" chicken leftover from dinner at Houlihan’s last night. I didn't want to keep or mess with an opened can of beans and threw them away. By the way... someone should tell Houlihan’s that overcooking a piece of fried and breaded chicken breast and dumping some Gochujang sauce on it does not make it Korean. I have never seen rice mixed with corn in any Korean restaurant either.
Ps the rice was sort of risotto-ish too.
You'd probably always be disappointed in a "Korean" dish that's served in a place other than a Korean restaurant, Norm -- since you're so familiar with that type of cooking and so good at making it yourself. Kind of like me ordering gumbo in that type of restaurant would probably end up.
All of Louisiana howled at the recent State dinner where "jambalaya" was served. The few Louisianians who attended reported it was nothing like jambalaya created and loved down here. The local paper, The Advocate, is having a jambalaya contest and the winner will be flown to DC to bring a pot of their "real" jambalaya to the White House!
muzicgirl wrote:Here's a photo of the taiyaki grandboy and I made (taiyaki=Japanese fish-shaped pancake with filling) ... we eschewed the traditional red bean paste filling in favor of peanut butter and jelly (some were strawberry, some were blueberry) ...
We had fruit salad, too, and Oren made the cinnamon honey greek yogurt dressing
yum!
bethk wrote:
Oh, my goodness, Muzicgirl! What a fun meal to make with a 4 year old! Is the pan cast iron like a Danish aebleskiver maker?
I miss the days of cooking with my young grandchildren (youngest is now 14 and can out-cook me!). My favorite story is when our first grandson, Joshua, was visiting. My daughter mentioned as we were fixing breakfast that Joshua liked to crack the eggs. He was standing on a chair next to the table where I had placed a mixing bowl. I thought, well, if he likes breaking the eggs then we'll have fun. I gave him the first egg to crack and "SPLAT !" ~ it hit the table and oooooozzzed down the table leg to the floor. I looked at my daughter and she simply stated, "I said he LIKES to crack the eggs ~ I didn't say he was good at it."
I'm laughing now just thinking about what fun it was........Hahahahahahaha
NormM wrote:When I lived in Junction City, I was often amazed about how naive people were about food. Most of the time I seemed as if most of the fellow teachers and other people I came across didn't know much about what good food really was. Once the Arts Council put on a 'gourmet' dinner. It was going to be prepared by a CIA chef. I debated going since it was kind of expensive but decided to go because one of the items on the menu was gumbo. It turns out that- apparently- the MENU was planned by the chef and the food was prepared by a local caterer. When I went, I could not find the gumbo on the buffet table. When I was walking by one of the dining tables I heard someone say this was good gumbo. I looked and she was eating fried okra. I asked one of the servers where was the gumbo and she went back kitchen to ask and when she came back, she pointed to the fried okra.
NormM wrote:I've seen America's Test Kitchen get many regional dishes from outside of New England wrong in one way or another. Their idea of BBQ is an example. I have seen jambalaya butchered too. The first time I had it, (in Junction City-by a local) I thought it was awful. The second time, it was made by someone from NOLa and it was great.
bethk wrote:I make what I refer to as "FAUX" jambalaya ~ it's nothing like 'real' jambalaya but it's what we like. Mine is more of a tomato based stew with smoked sausage, chicken and shrimps with a good assortment of peppers and lots of onion. I like to mold my rice in a buttered coffee mug and spoon my jambalaya sauce around. But I'm pretty sure the 'REAL' jambalaya has the rice cooked in the dish and that's not the way we like it.
So that's why I always warn people that mine isn't traditional.
Beth wrote:My favorite story is when our first grandson, Joshua, was visiting. My daughter mentioned as we were fixing breakfast that Joshua liked to crack the eggs. He was standing on a chair next to the table where I had placed a mixing bowl. I thought, well, if he likes breaking the eggs then we'll have fun. I gave him the first egg to crack and "SPLAT !" ~ it hit the table and oooooozzzed down the table leg to the floor. I looked at my daughter and she simply stated, "I said he LIKES to crack the eggs ~ I didn't say he was good at it."
Cooking Friends » General Discussion » What's Cooking This Month? » May, 2018 ~ What did you make for dinner?
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