March 2018,... What's for dinner ???

Niagara Visitor wrote:Company coming for dinner tonight, my world travelling uncle (age 85) and his son.  He was in Germany in November, again beginning of January to see some of his 5 surviving siblings, and he's the baby!  Then he flew to Australia for about 4 weeks, home via 2 weeks in  Hawaii, then almost 2 weeks in British Columbia.  He is a very energetic "youngster".  I'll make a Salmon Wellington, have wanted to do that for a long time.  Local grocery store had asparagus at $1.50/pound last week, hopefully that's still on.

cookingirl wrote:I am going to try to venture near the grocery store for chief salad supplies. Everyone has had cabin fever, in addition to a huge power failure in the center of the city, yesterday.

People will be going crazy. My regular Vet, in another city, had to cancel 2 days of appointments due to loss of power. Crazy storms...

I also have a few small slices of a spinach/garlic pizza leftover. I did not care for it, as the dough was too thick and bready for a pizza. I like the thinner crust. This was a really thick bread.. felt like I was eating a focaccia topped with spinach, garlic, and a bit of mozzarella... .. It was on sale at the grocery store, so I tried it.. the rest of it, I tossed.. just save a couple small pieces.

UNCLE JIMMY wrote:

Niagara Visitor wrote:Company coming for dinner tonight, my world travelling uncle (age 85) and his son.  He was in Germany in November, again beginning of January to see some of his 5 surviving siblings, and he's the baby!  Then he flew to Australia for about 4 weeks, home via 2 weeks in  Hawaii, then almost 2 weeks in British Columbia.  He is a very energetic "youngster".  I'll make a Salmon Wellington, have wanted to do that for a long time.  Local grocery store had asparagus at $1.50/pound last week, hopefully that's still on.

DD always says, "Asparagus is a go with, for Salmon!"

bethk wrote:Glad to see you back, Michelle.....you're always missed when you have to take a 'health vacation' from us!

Debbie wrote:We saw this lady. She had her back to us. She was wearing metallic red spandex leggings, black booties with 6-inch heels. She had bleached blond hair that was down to her waist. It was a mess: looked like she slept in it. It was pulled back in a loose ponytail. It actually looked like one huge dreadlock. The rest of her hair was teased up real high. She turned around and she must have been at least 75. She actually looked like Bette Davis in "Whatever Happened To Baby Jane". Way too much makeup and bright red lips. It made our day. There were some old farts with hair down to their waist. I went outside to the smoking area and got hit straight in the face with a wall of marijuana. Kind of a shock at first but then I remembered it is now legal in CA. I could have gotten a buzz from the smoke. We had a good time.

Bugster2 wrote:I am doing pan seared scallops with a Calvados sauce.

UNCLE JIMMY wrote:
Don't Forget.... Push the time one hour ahead.  

bethk wrote:I just re-read the recipe and assembled the ingredients for my braising liquid for tonight's Asian Braised Pork supper.  I noticed the pic that accompanied the recipe and it showed the pork being served topped with some fresh pickles.

I can make those!  I only wanted enough for one meal.....no need to over-do it and end up with yet another condiment jar in my refrigerator!

I poured about 1/4 c. of Rice Vinegar and a little less than that of sugar into a small sauce pan.  I added a shake of red pepper flakes and brought it to a simmer to dissolve the sugar.  I poured the hot vinegar mixture over some sliced cucumber, onion and  julienned carrots and they're in the refrigerator becoming 'QUICKLES' (Quick Pickles) for tonight.





Sometimes I get too involved with my food.......think I have a problem?

LOL

Niagara Visitor wrote:Salmon was a resounding success.  It looked gorgeous and the taste lived up to its look.  Dennis (cousin) has worked in expensive hotels in Toronto, New York and Melbourne and said "this is one of the best meals I have ever had."  I gave him the leftovers.