Yikes July already. Lunch & Breakfast

bethk wrote:Imelda ~ how long did that loaf last?

I would think you & DH could do away with it with one pot of coffee or a couple smoothies!

Looks really good!

thank you Beth.. it lasted 3 days.. I only ate 3 slices, he ate the rest

we tried to eat light, not always successful, at least, we try    we ( I ) try to cut down meat consumption and add more veggies.. my cholesterol is a bit higher that it should be

yesterday I some potato hash, added a bit of ham I found in my freezer and some frozen frozen green bean, added a bit of pepper jack cheese.. this was his plate, mine was 1/4 of it

Barbara101 wrote:that is funny. people really fall for what they see on TV. Look how many fall & BELIEVE that snake oil quack Dr. Oz......  


Cheerios & most cereals are very high in carbs & sugar.Then you have the milk that lactose aka sugar.I have not had cereal in yrs nor milk. I did make my own granola a few times.Had it with yogurt.

I ,just for my own food, would save those carbs for the day to have a bit of bread or pasta or rice.

I will have a diet root beer with SF ice cream.Or a diet pepsi,now & then.Water or tea or coffee. Beer my one lol or glass of wine. I drink loads of water water..

But hey at his age ,give him what he wants lol..

bethk wrote:Had a FANTASTIC lunch today.  I'm getting ready to pull out the tomato plants....it's just too hot for them and before I do I wanted to have my favorite lunch.

A drizzle of basalmic glaze, a sprinkle of bacon, a side of homemade remolaude....ah, so good!

UNCLE JIMMY wrote:
looks good Beth....???? question ( what is a remolaude? )

bethk wrote:

UNCLE JIMMY wrote:
looks good Beth....???? question ( what is a remolaude? )

I don't know if I spelled it correctly....but it's a sauce to serve with (usually) fried stuff....fried green tomatoes, shrimp, fried dill pickles, blooming onions, even French fries.

I made mine with some mayo, a touch of ketchup, some capers & herbs.  The one I had today was made 'on-the-fly' with whatever I happened to throw together.  But here's a recipe I've made before that I really like:

Remoulade Sauce II
From the Kitchen of Deep South Dish

1/2 cup of chopped green onion
1/2 cup of finely minced celery
1 clove of garlic, finely minced
2 tablespoons of ketchup
1/8 cup of spicy Creole mustard, like Emeril's
1 tablespoon of horseradish
1 cup of mayonnaise
2 hard boiled egg yolks, chopped
1/8 to 1/2 cup of white or apple cider vinegar*
1 tablespoon of paprika
1 teaspoon of Slap Ya Mama, cayenne pepper,
  or your favorite Cajun/Creole seasoning
Couple dashes of Worcestershire sauce
Couple dashes of hot pepper sauce
Pinch of thyme
Pinch of tarragon
Couple pinches of chopped parsley
Kosher salt and fresh cracked black pepper, to taste
1/4 cup of extra virgin olive oil

Combine all of the ingredients except for the olive oil.  Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.

Remoulade Sauce is perfect dabbed on top of fried green tomatoes or atop pan-fried crab cakes, but is also a great dipping sauce for a variety of meats, fried fish, shrimp, or oysters, fried pickles, fried okra, onion rings, or shrimp boulettes {recipe coming up soon!}. It is used as a dressing for a nice garden salad and, of course, is most well known to dress the cold appetizer, shrimp remoulade.  

*Note: Adjust the vinegar for your level of desired tang. I lean more toward sweet than tart with my taste buds, so I use only 1/8 cup and that is plenty tart for me, but some folks like it real tangy, so start with a little and increase to your own taste. Also, Emeril's Creole mustard contains a bit of cayenne pepper and horseradish, so if you are using another Creole mustard, consider adding additional horseradish.