JULY, 2013 - what's for dinner ???

bethk wrote:Jimmy, I do not remember a marinade/marinate for ham...but, yes, I remember his glass of cab...always there, just like my cocktail.  Truth be told, sometimes mine is a "virgin" cocktail but I would never admit to that....lol.  All the drinkers is what attracted me to the site originally.

And I, too, am never sure whether it is marinate or marinade.  One time I thought you made a marinate to marinade meat in, but I've been known to be w-r-o-n-g in the past.  So I don't care what it's called....I won't yell at anyone no matter what word they want to use.

The 10 yr. old LOVED, LOVED, LOVED the country fried steak, mashed potatoes and milk gravy.  We were just getting started with supper and he asked if anyone "didn't want their meat".  We all just sort of looked at him and his mom told him that everyone wanted their meat.....he should eat his potatoes and corn & beans.  Grandpa and I did share some of ours with him, poor growing boy.  I had intended to make the country fried steak last night for just Dane and me so I only purchased 2 pieces of cubed steak.  But, cut in half and breaded heavily, I figured I could get it to stretch for the four of us.  

I also made a salad I was hungry for.  Chopped romaine dressed with an orange, honey, Tabasco dressing.  The salad was topped with roasted baby red beets, orange segments and toasted walnuts.  I thought it was very good but it only got a B- from the other two at the table eating it.  Too bad, like I said, I thought it was good AND it was very pretty!  Nobody appreciates when I do something like roast the baby beets or segment a couple oranges...they would have to pay big bucks in a restaurant for a salad that pretty and tasty.  Well, maybe NOT Dane or Robin because neither of them would see it on a menu and order it....sigh.....  I got the idea from a salad I ordered at a restaurant in The Villages, theirs came topped with Gorgonzola I think, but they had no problem leaving it off for me.  I like to try to recreate or adapt a dish I have at a restaurant I really like.

bethk wrote:Good looking meal, Jimmy.  Did you end up with a big old blob of butter on that beef steak?  

My favorite ham in the whole world is freshly cut off a big old hunk-o-ham in thin slices, quickly fried in a bit of butter, on to some nice white bread, a light slather of yellow ballpark mustard.....just like Grandma did for lunch for the 3rd shift lunch when they were cutting hay 24/7 in the summer.  I can remember waking up, having been in bed since 8 p.m. And smelling that ham frying up in a big cast iron skillet at midnight.  No matter who Grandma was cooking for it was never too much trouble to make a little sandwich for me and then shoo me back up to bed.

bethk wrote:That's wonderful, Jimmy!  Congratulations on being the master fix-it.  If anything goes wrong with my computer I have to call the fix it guy and take it over to him.  At least the last time the fix lasted longer than two weeks.

Love that story from a few years ago....and just reading it I could smell that sliced ham baking.  I know there is a big deal now days for artisanal breads, but hot ham on Pullman white bread, the kind that mushes down from the heat of the ham....man, my mouth is watering.

NormM wrote:Jimmy, the garage just called and said the module supplying power to the fuel pump was what needs replacing. It is not as expensive and a new fuel pump but not very much less.

Food related, as soon as it's fixed, I can run to the store and get some groceries.  I am running out of a lot of stuff.

NormM wrote:It isn't repaired yet. I just got the diagnosis and the estimate.  They started it manually and are putting in a new unit now.. or maybe after lunch.  It's lunchtime now.  I hope it's the only thing that needs work.