It's MAY 2021...What's cooking?

Bugster2 wrote:I haven't felt well enough to do much of anything. Doctor says I have to put on some weight or I can't get chemo. He doesn't understand that putting on weight isn't as easy as it sounds when you have gut issues. So, my future doesn't look good,
I have been trying to find some chocolate sauce for ice cream. For some reason Hersheys's doesn't taste the same. It tastes like chemicals. Tried Ghirardelli, Torani, and homemade and they all went in the trash. I don't know where to look next.

Bugster2 wrote:I haven't felt well enough to do much of anything. Doctor says I have to put on some weight or I can't get chemo. He doesn't understand that putting on weight isn't as easy as it sounds when you have gut issues. So, my future doesn't look good,
I have been trying to find some chocolate sauce for ice cream. For some reason Hersheys's doesn't taste the same. It tastes like chemicals. Tried Ghirardelli, Torani, and homemade and they all went in the trash. I don't know where to look next.

bethk wrote:Dane said supper was "OK"......



LOL

bethk wrote:I wanted a way to use some of my spicy sprouted sprouts so I came up with a 'Blast-from-the-Past' sandwich:

Ham, sprouts & cream cheese roll-ups.  I use to make these for the girls with grated or julienned vegetables all the time.  They loved them.

After you roll them up you wrap in plastic so the flour tortilla gets softer from the moisture in the cheese & vegetables.

They'll be good for a couple days in the refrigerator.


After an hour in the refrigerator they were soft and ready for my lunch.

UNCLE JIMMY wrote:Yesterday we celebrated DIL's B-day. Today, we celebrate Sons B-day. His favorite, is Breaded chicken cutlets from Cracker Barrel restaurant.
It's a chain place sort of like a Bob Evans.
Time Lapse )))))-   DIL picked up the 4 boxes of food from cracker barrel.
It is in our oven, packed in two ovens.
---------ready for this ? ? ? -------- $185.00 p l u s

Imelda HL wrote:

Your roll looks good Beth, I like to make this too, but I have a problem with the tortillas, they break easily, so some times my rolls did not look good, I like to make salami/cheese rolls, D likes them very much

bethk wrote:

Imelda HL wrote:

Your roll looks good Beth, I like to make this too, but I have a problem with the tortillas, they break easily, so some times my rolls did not look good, I like to make salami/cheese rolls, D likes them very much

If you warm the flour tortillas, wrapped in a damp paper towel, in the microwave for about 20 seconds they're easier to roll up.  It helps, too, if your cream cheese is at room temperature so you can slather it on quickly.

I made a lot of 'vegetarian' rolls when the girls were in school.  they'd last for 2 or 3 days and, surprisingly, the vegetables stayed crunchy for that long.

bethk wrote:We had a lovely time meeting Lyn & Bill and another Toledo friend, Barb for an early supper.  The restaurant really wasn't crowded at all.  

I have my ideas on why it wasn't full.....

We three ladies all ordered the twin lobster tail 'special'.  It was shocking to me they sent opaque lobster tails out of the kitchen.  When I asked for a small plate to send mine back to be cooked more (minus the shells so they might have a better chance of hitting a good temperature) and Barb wanted to do the same so I said, "Just add them to mine ~ so we don't have to wait for two tries".

When returned to us Barb's were cooked through but one of mine must have been put under the broiler UNDER the other one.  It was only about half way white....but I wasn't going to try for a third go around.

We ordered desserts and our waitress brought out 2 of the 4 we ordered (Dane & I were sharing a peach cobbler).  After 10 minutes she returned with the final 2 desserts and said someone had taken HER dessert order to another table so they had to re-make ours.....

((sigh))

It wasn't the poor waitress' fault.  I felt so bad for her.  She was young, and new to the business, I think.  I prompted her to get Dane's filet temperature (medium rare) and then brought up how I'd like my salad (that was included with our meals).  She didn't seem that familiar with the 'Special Mother's Day' menu.  But once she took our orders she got everything correct, right down to my salad not getting any cheese.

Since the pandemic began and when we started going out for meals again I've tried to be very generous ~ overly generous ~ with the wait staff.  They take a lot of flack here with a bunch of grumpy old people who can be very demanding.  When we handed her the payment in the little 'book' I told her we were 'all set' ~ but when she returned with the credit card slips for Bill & Barb to sign she looked at me and asked, "You need change back......right?"  I had paid the check in cash with a sizable tip and just said, "No, thank you so much".

She got the biggest smile and mouthed THANK YOU, THANK YOU!

I'm sure she thought the kitchen screw ups were going to mean a measly tip but that's not how I think it should be.  She's working her butt off and I could see she was trying.  She deserved as generous a tip as possible.  

I remember one other time Lyn & I went to lunch and had the nicest waitress.  She didn't miss a beat.  When we paid I again did a very generous tip....she tried to return it to me and said, It's too much!.  I just said, The government sends out stimulus money so I'm just stimulating YOUR economy!  Before we left she confided she didn't know how she was going to get home that evening because she needed gas and a gallon of milk for her kids and, thanks to Lyn & me, she would be just fine.....and thanked us again.

It just makes me feel good to be able to do a small part of making their day better.

Imelda HL wrote:

bethk wrote:

Imelda HL wrote:

Your roll looks good Beth, I like to make this too, but I have a problem with the tortillas, they break easily, so some times my rolls did not look good, I like to make salami/cheese rolls, D likes them very much

If you warm the flour tortillas, wrapped in a damp paper towel, in the microwave for about 20 seconds they're easier to roll up.  It helps, too, if your cream cheese is at room temperature so you can slather it on quickly.

I made a lot of 'vegetarian' rolls when the girls were in school.  they'd last for 2 or 3 days and, surprisingly, the vegetables stayed crunchy for that long.

I did warm them, some times they still broke, D like to add lots of spinach and guacamole, green chili too, this morning I made salami/cheese/spinach roll for his sister to eat as her lunch, I like hot rolls with melted cheese

bethk wrote:I asked HIM three times to come up with a suggestion for supper.....

First time:  "Mexican"

Me:  "I don't have anything in the freezer to make it"



Second time:  "Mexican"

Me:  "Nope, just looked again ~ nothing........"




Third time:  "Mexican"

Me:  "Fine. If we leave early we shouldn't have any problem getting a table."






And that's what we did.

Cookin Lore wrote:



I love that.  I'm afraid that I got so used to making things in 39 years on a farm, that we very rarely went out.  The closest restaurant was about 14 miles away, so lots of times it just wasn't worth getting in the car.  

bethk wrote:From Lore:

Dinner tonight ~ ~