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Post by cooktocook on Aug 13, 2018 4:37:44 GMT -5
Good morning everyone. Today we are celebrating National Filet Mignon Day and National Prosecco Day.
After several heavy downpours throughout the night with accompanying thunder and lightning, the forecast is for morning coastal showers before we hit a high of 90*. Currently it is 75*.
Not sure what dinner will be tonight. I do have a pound of ground beef that I defrosted yesterday, so will probably make something with that.
Waving to all and wishing you a great day.
Lori
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Post by nybirder on Aug 13, 2018 8:07:09 GMT -5
Good morning, all. It will be an around-the-house day today. I managed to mow the lawn yesterday in expectation of rain--and it never rained here all day! Just 20 miles north, it rained most of the day--the clouds never moved more than a few miles. There is no air flow to speak of. Strange. Today is going to be interesting in the city--for getting around anyway. The President is scheduled to come in for a fundraiser this afternoon and no one seems to have any idea what roads are going to be closed. My solution to the whole thing is to stay home! LOL!
I went to my favorite chicken BBQ yesterday put on by a small volunteer fire dept. They've been doing it since 1942! I've been going for over 30 years and the only thing that has changed is the price--from $5 to $11. But it's worth it--I have several meals from it. You get half a chicken, French kraut coleslaw, baked potato, corn on the cob, roll, baked beans, carton of milk, and cup of ice cream. That chicken is so good--I don't have the patience or grill to cook it like they do. I'm not crazy about the French kraut, though. Does anyone know what I'm talking about or make it? Their recipe has too much celery seed for me--it tasted really bitter. The baked beans, however, were outstanding.
Lori--you mentioned making chicken chow mein and freezing it. I never thought of doing that. Cooking for myself, it would be a nice thing to have waiting in the freezer. Would you share your recipe?
Talking about another school year starting is giving me flashbacks to when I was still teaching. We'd get to this part of August and I would start getting tensed up thinking about everything that had to be done before classes began. Our schools open either the Wed. or Thurs. after Labor Day so that last few weeks of August were always when lots of prep work was done. Would you be surprised that I really don't miss it?! LOL! I did enjoy being around the kids--I just don't miss all the other stuff that went with it. And for some reason, whenever school opened we would get a week or so of a heat wave. It never failed!
Tonight, I will cut up the baked potato I got with my BBQ yesterday and make a serving of potato salad. With the baked beans and a hot dog I'll have an easy supper from leftovers. Later this week, I'll actually have to cook for myself for a change. I've been going out and eating takeout way too much this last week. Time to go through the freezer and make some plans.
Have a good day, everyone.
Birdy
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Post by tamaralynn on Aug 13, 2018 8:17:54 GMT -5
Hi All! Just a very quick hello from me and a wish for a good day.
I will leave in a few minutes and head to Houston for a haircut and lunch with BFF. We are trying a new tea room in that area.
I plan to stop at Kroger on the way home and will pick up something for supper.
We don't have much if any chance of rain this week. It sure did pour yesterday afternoon though, with lots of thunder.
Waving to all! |
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Post by nancycooksnj on Aug 13, 2018 8:17:55 GMT -5
Good morning friends.
Lori, I love filet mignon! Pricey piece of meat tho!
Birdy, I get anxious before school starts and I'm not even a teacher lol. I guess my concern is for the girls and hoping all goes well for them.
Last night I made fried chicken with homemade mac and cheese instead of bbq chicken and ribs. It hit the spot!
DH has installed the new computer. So far so good.
Tammy, It would be so nice if you could get that house.
Elza, Sounds like a nice day for you and your family yesterday.
Steak for dinner tonight.
Enjoy your day.
Nancy
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Post by marjo on Aug 13, 2018 9:17:32 GMT -5
Just been on the phone taking care of few things so I did not have to run to town today. Will go get hair cut and sign papers and give a check for Liability on Dads farm until March. Will wait to hear from lawyer to see if I pay taxes in Sept. on Dads farm. I always go early to pay it and Mine and Moms farm and avoid the crowd. I hate to wait in lines for anything. Once that is done then I will be relieved all is taken care of. Once you get older things bother me if not taken care sooner. I know I worry for nothing but just my way.
I just copied a recipe for Pecan Pie cheesecake and took three pages. So I retyped it and made into 1 page. I found it on Genius Kitchen on facebook. Is made into a spring form pan and looks good. I need to look through some recipes and make some things for Chuck too. He came and cleaned my mower and set three traps for coons. He got a male one in one trap. I have so many little ones and I did not need anymore!! So time to weed out again.
Well better get off this computer and get to work. I have never made Chicken Chow Mein so will be interesting to see a recipe.
Marlene |
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Post by cooktocook on Aug 13, 2018 12:54:10 GMT -5
Birdy, Marlene, and anyone else interested, I am only too happy to share with you the recipe for the Chicken Chow Mein. I have just posted it on a separate thread. Besides it being delicious, it is so easy to put together. One of the hospitals here in town published a cookbook and I picked it up at a craft show way back in 1999, so I've been making it many years esp. now that our favorite Chinese restaurant closed.
Made the ground beef into a pot of chili mac. Will let the flavors blend for a day before we have it. Tonight we will have Italian Zucchini Crescent Pie.
Tammy, hope you and your friend enjoy lunch at the new tea room. m Hope your DH can put a bid on the house you are interested this week.
Birdy, the Bar-B-Q you went to sounds yummy. I have never heard of French Kraut, so I tried to looked it up, but the only things that comes up is German Kraut. Are they one and the same or two different slaws? I have had the German slaw in the past, but did not make it myself. I see there are many recipes on line and the amount of celery seed varies with many recipes.
Marlene, I hope you got all your errands completed today on your run to town.
Nancy, you many have mentioned it before, but when does work begin again for you and school for the girls?
Lori
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Post by redsoxmom on Aug 13, 2018 13:08:22 GMT -5
Hello all.
Lovely here today, finally. The heat left for now and the nights have been in the 60's.
Still waiting for baby. No signs but you never know. She still has a week left.
The plumber is here. Actually, multiple. So far we still have water but will be without it for three hours at some point between today and tomorrow.
I am not sure what dinner will be tonight. Something like a no cook pasta maybe. I need to eggplant for ddil and that old wive's tale. We tried getting her a pedicure and that did not work. :)
Lori, I love Prosseco. Not much of a meat eater but Filet is my go to choice. Yum.
Waving to all.
Betsy
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Post by nybirder on Aug 13, 2018 14:15:00 GMT -5
Lori--thanks for the recipe. The ones that come out of those community cookbooks are always so good!
I'm posting a typical recipe for French kraut on another thread. I never heard the name until I went to a firehouse ham supper up in the Adirondacks where the cooks were mostly folks whose families had been there forever. My friend's farm, for example, has been in the family for 200 years. This is an old, handed down recipe and shows up in pot lucks, etc. because it doesn't have mayo. I'm not sure where the name came from but it might have come from the Alsace-Lorraine part of France where they wanted to set the recipe apart from the German cabbage recipes. Who knows? I felt that they had too much celery seed in yesterday's that made it taste bitter to me. The recipe is sweet-sour and almost pickled. It can sit in the fridge for a while.
Filet is my choice when someone else is buying my dinner! LOL!
Birdy
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Post by marjo on Aug 13, 2018 15:31:25 GMT -5
Lori thank you for posting the recipe. I have never made it. Don't know about the Chinese vegetables whether I can get them in town. See a lot of Mexican so will have to look. I always have cut up chicken in bags in freezer. I just made two 8" casseroles out of chicken for Chuck. Now I have ground beef thawing and a pkg. of Country Style ribs to make something tomorrow for him.
Had a guy stop here and wanted to paint my big machine shed so am letting him. Looks pretty nice so far. They are out of Omaha. I think he painted it years ago too and done the bin also. One guy power washed it first.
Have a great day!!
Marlene |
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Post by nybirder on Aug 13, 2018 15:54:37 GMT -5
Marlene--the only brand of Chinese vegetables I can find here are La Choy Chop Suey vegetables. There are a couple of independent stores I haven't checked yet which might carry something else but that's a national brand.
Birdy
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Post by marjo on Aug 13, 2018 16:09:27 GMT -5
Thank you Birdy I will check tomorrow.
Marlene |
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Post by emr on Aug 13, 2018 17:57:02 GMT -5
Betsy, when I was newlywed down in Conway, SC, I remember being at a baby shower at work. One of the recommendations to get things moving was black pepper -- they said that if you started sneezing really hard, it would bring on labor. I'm sure there are all kinds of interesting "home remedies" for that! Seriously, I hope all goes well. One of my nieces is "sitting on go" right now too, and if the baby hasn't come by the end of this week, she will be induced.
Nancy, somebody in our family has been in school, one way or another, since 1991, so it's a busy time for us too. For the last few years it's been DH and both DSs! For me, the new semester means DH will be out of pocket most of the time with classes, office hours, and grading. Both my sisters work in the school system as well -- one as a middle school teacher, one as a certified Braillist working with visually impaired students -- so this is always a busy time for them as well.
Tammy, how was the new tea room? I know you enjoyed spending time with your friend.
Lori, thanks for the recipe! Looks good. I just got a couple bags of frozen stir-fry vegetables from Trader Joes and that might be a good way to use one of them.
Birdy, I've never heard of French kraut either, but a marinated slaw always appeals to me since I like cabbage but not mayonnaise. What a delicious sounding -- and plentiful -- dinner that fire dept provides -- no wonder you look forward to it every year.
Marlene, you are smart to miss the lines at tax time. I like that here in SC we can renew our registration by mail, and I have another 4 years before I have to get my drivers license renewed.
DH pulled several things out of the freezer for our dinner tonight and that was just fine with me. Both DSs left this morning -- DS#2 to go back to NC for the start of his new school year, and DS#1 went to spend a few days with his grandmother. He'll be back later in the week before heading back to seminary.
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Post by helen on Aug 13, 2018 18:05:10 GMT -5
I remember Chicken Chow Mein in the can from my childhood. It was one of only 2 things Mom didn't make us eat -- the other was liver! So, you know my brothers and I hated that stuff. I do remember there was a smaller can of crispy noodles taped to the top of the other can. Those were delicious but of course we weren't allowed one without the other. I never did like Chinese until I was well into my 40's and was persuaded to try Changs when we lived in Charlotte. I regretted avoiding it after that. Tonite's supper was turkey breast with dressing and mashed potatoes. A modest attempt but tasty. I did laundry today, lots of loads. Glad that's done for awhile. We had a little rain early this morning. Lovely. Sweet dreams to all.
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Post by cooktocook on Aug 13, 2018 18:50:08 GMT -5
Birdy and Marlene, I use the La Choy brand of Chinese vegetables--I've never seen any other brand.
Also, if freezing the Chow Mein, thicken with the cornstarch AFTER thawing--freezing does something to the cornstarch and it breaks down.
Elza, I've never made it with the frozen stir fry veggies, but it might be really good that way. If you do try it, please let me know how it turned out.
Helen, I never ate Chow Mein out of a can--my Dear Mother made it from scratch too.
Goodnight friends. Lori
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Post by annrms on Aug 14, 2018 2:58:50 GMT -5
Lori - Thanks for the recipe! My mom used to make this recipe with celery and onion w/o mushrooms and canned bean sprouts. She also used ground pork or beef and even, sometimes, leftover roast. All good...! Growing up we had chop suey (Chow Mein) sandwiches!! They were a very common menu item!!! She and other ladies used to make them for church functions as a fund raiser lunch.
Now I like to use fresh veggies (canned has too much sodium for us) and I add more flavors...sesame oil, Tamari soy, chili garlic paste, ginger, etc. When I make fried rice, I add some riced cauliflower or broccoli from pulsing stems to the mix.
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