Never heard f Papa Murphy's around these parts. Jill is Frederick. THat reminds me to get my free pizza offer from Ledo's Pizza...
Wow coleup, incredible!
Getting Hot In Here- What's spicing up your Mid-At Kitchen?
Judy--I also bought a rotisserie chicken at Costco once.
It was the best I have ever eaten! Loved the spices (or rub)...
I only had a membership last year--wanted to let my daughter have a card.
Neither of us shopped there enough to warranty another year's membership.
I usually use up the 60 free days when BJ's sends them out--twice a year.
I am lucky if I shop ONCE in those 60 days! Hard to do as a single person.
My neighbor goes there often--I can either go with her--or ask her to pick up a chicken for me.
G.
Last night my daughter and dp attended a cooking class at their food coop store. They learned to prepare Vegetarian Pate, Orange Glazed Spicy Tempeh and Massaged Kale Salad with Currants, Cost $5 a piece.
for members.
Sample classes coming up
A Mosaic of Flavor: Recipes from the Himalayas of Nepal and Bhutan
All over the world, people enjoy fermented foods as part of a healthy diet that preserves and enhances a population’s nutrition, in particular during the winter when fresh food is scarce. Umesh Acarya was born in Bhutan, raised in Nepal, and is now a resident of Winooski. He will prepare gundruk, the national dish of Nepal, which is most commonly made from leafy greens that have been fermented. Umesh will also make a variation of ema datsi, the yak cheese and chili national dish of Bhutan, which he will make with yogurt and chilies. Umesh is active in the Nepali community and an eloquent spokesperson for the cultural and historical forces that continue to shape the fates of Himalayan peoples. The Mosaic of Flavor is a series of classes coordinated in collaboration with the Vermont Refugee Resettlement Program.
This one on indoor gardening looks interesting, too.
Indoor Gardening Grow_Your_Own
This workshop will focus on growing a steady supply of fresh greens with only a cupboard and a windowsill. Ready to harvest in just 7-10 days, these greens are good in fresh salads, stir fries, and more! Peter Burke will demonstrate how to grow the bulk of your salad greens through the winter with sunflower, radish, buckwheat, pea and broccoli shoots used as examples. Everyone will take a planted tray home from class. Peter Burke writes and teaches about organic gardening at The Daily Gardener.
Any of you have a cooking class story?
I don't exactly have a cooking class story,.. exactly, but I remember when I learned what French Onion Soup is (was in High School)... decided I just HAD to make it at home. I remember coming to a part where I had to, for some reason, pour out the broth, while straining the onions from the broth.. and FORGOT TO PUT A BOWL UNDER THE COLANDER!!! Alllll that lovely broth, right down the drain!! My goodness, what a Polish Moment that was!! < =/
Forever more, I am SUPER diligent about triple-checking everything I strain: Do I need to capture the liquids to save them!?!? Do I have a collection vessel under the colander for collecting the liquid!?!?!?!? AM I SURE!?!?!?!!?
Sometimes, when I've been cooking for an event all day and I'm tired, I do something like that, Speedie. That's when I know it's time to quit.
Tonight we'll have crab cakes, roasted asparagus, julienne carrots, mashed potatoes and salad. I'll be picking up my friend Millie as soon as some of the ice melts and she will be staying with me for a while. She gets tired early (chemo) so we decided that we'll go out for lunches instead of dinner.
Oh Roses, You are the best. Enjoy your lunches out and your good friend in! Milli you are in my thoughts and prayers. Hoping you'll be on the mendenough to come with Roses to Jan's Plant Swap in May!
Speedie, my favorite oops food related story is also from high school. I read in a teen magazine that a raw egg was excellent for a hair treatment and left ones locks long, shiny and manageable. So I tried it, breaking it on my head and working in well all the way to the ends!When I went to rinse it out however, the water was so hot that it cooked the egg in my hair. Needless to say, no egg has come near my tresses since!
Leftover chicken for lunch and pork chops, green beans and sweet potato fries for din. Big pots of soup and stew for the weekend and the cold weather ahead.
LOL! Hilarious story about the egg, Judy! As a matter of fact, I have just started to use eggs in my hair, although I do not break them directly on my head. Mix an egg yoke with enough olive oil to cover my hair. A drop of lavender is nice, but optional. Leave the oil mixture in the hair for at least 30 minutes or for as long as I don't have to go out.
My oops cooking experience was my first attempt at baking cookies. Most American girls start to bake cookies with moms at an early age, or if they don't do it at least they see how their moms do it. That wasn't the case with me though. Chinese people do not bake at home. Although cookies are sold in stores, people have no idea how cookies become cookies. I never saw an oven before coming to the US. I bought Pillsbury cookie dough from Safeway and followed the instructions on baking time and oven temperature etc. The only problem was that the instructions didn't say that I actually could NOT shape the cookies like cookies before baking. You can imagine how surprised I was when I open the oven and saw one big sheet of cookies. So cookie dough could expand during baking. Who knew! Of course I have since discovered cooking channels on TV :-).
This message was edited Jan 16, 2013 11:25 PM
OK!~ I will ask...
What is the benefit of egg in your hair? I imagine if you have dry hair it would "oil" it a bit??
What else?
My hair is fine and has no natural body. One reason I have always kept it short.
I use "volumizing" shampoos and good hair sprays to hold my "do's" in place.
Gita
Gita, it makes my hair soft and shiny especially during the hot summer days. I am not sure if it helps the volume of fine hair, although the article below says it makes hair thicker.
http://www.livestrong.com/article/204020-olive-oil-egg-hair-treatment/
This message was edited Jan 16, 2013 11:27 PM
Yum Roses~~~!!! Hope Millie can fully enjoy that treat.
gee donner I never realized baking was as foreign to Chinese, as stir fry cooking is to me.
I can't think of my oops. It has GOT to be selective memory!
in highschool I watched my sister make biscotti from scratch- out of a book ,not something we had ever seen mom do. For a gift for a boyfriend's mom. She worked hard, make dough, bake loaves, slice, rebake...All was fine till the tray slipped and slices of toasting biscotti dumped all over the place. She laughed, and I still admire this quality in her and try to do the same with my new oopses. (My natural reaction is cussing a blue streak.)
Yeah there has to be some kind of soup in the works...in this chill.
Ooooh, I forgot to mention (sorry about the subject change real quick here).. that Papa Murphy's pizza last night was soooooooooooo good!!! 5 thumbs-up! REAL fresh ingredients, crust not too thin, not too thick, really really scrumptious!!
OK, we now return you to your regularly scheduled programming....
Food- it's all good!
Mmmmm foooooood... I think I'll have cod for breakfast. =)
Speaking of cooking, can anybody tell me the best way to preserve store-bought garlic? I wrap them in paper towels inside a zip bag and keep the bag in the refrigerator. They always end up getting moldy and sprouting at the same time. Maybe the answer is use them quickly? I cook only once a week. Maybe that is the problem :-(
Sally--
I keep mine right where I keep my onions--in a square wicker container that IKEA sells.
I have 2 of them. One for onions and one for potatoes. I know...I know...You are NOT supposed
to keep onions and potatoes near each other...the old ethylene gas thing--I presume.
They also sell "garlic keepers". Little clay pots with a lid and holes in the sides....
I do not know what the benefit of these is--but I suppose, clay being porous, it allows the container to "breathe'..
Or----are these containers to bake Garlic in???? Anyone???
http://www.amazon.com/Progressive-International-GARLIC-KEEPER--Terracotta/dp/B000JHKKP4/ref=sr_1_8?ie=UTF8&qid=1358521800&sr=8-8&keywords=garlic+saver
Gita, thanks for the link. I will experiment with a container with holes in it (http://reviews.crateandbarrel.com/7258/23232/pancake-warmer-reviews/reviews.htm) just to see if it can keep garlic longer.
My garlic has been in a basket atop the fridge. Dry and warm. The dry seems important but cool temp may be ok.
After all we planted them in cool damp dirt in the fall hoping they would sprout.
veegetable soup
bread and crackers
cheeses
Roasted butternut squash, sweet potatoes and pork tenderloin with applesauce.
I'm going to post this link on 6 ways to store garlic over here and on the Garlic Lovers thread.
Garlic keeps best at 60 -65 degrees and moderate humidity. Darkness eliminates 'sprouting' Fresh garlic bulbs newly harvested will sprout more readily than properly dried and cured. An overturned clay pot inside a cool cupboard will work as a keeper/humidor.
http://www.rodale.com/how-store-garlic?page=0,0
YUM O Jan!
I'll be over , bringing sauerkraut...
Judy, thank you for the link. Roasted garlic sounds yum!
OH, yeah, but, ummm... There are only 2 small pieces of pork left. If only I had known sooner I could have stopped Jeff from seconds. Heehee.
Hey, I will be down in Annapolis next week. Coming down late Thursday night til late Sat. Afternoon. Is Friday available for any of you? I'm not sure of the hours I need to babysit, though. Sure would like to see any of you.
hot DANG Friday is available some how someway!!! I never work Fridays.
Woot, woot!!
I'm available before 2 on Fri. let me know where and i'll meet up....will be fun. Sat possible, too. Let us know what your sitting duties will be!
Yippee!! My guess is that I will be taking the girls to school whichnis up toward Sally's. Then the kindergartener will need to be picked up at noon. Guess I better ask them what is on my plate before I continue guessing. Heehee. Saturday is birthday celebration day. My other son's family will be coming down bringing my DH.
Pizza tonight with the grandies.
You sure are busy with family, Jan! Keeps you young, even though it knocks you out sometimes.
We will have breaded pork chops, home made apple sauce, broccoli rape, sweet potatoes and salad tonight. Millie goes home tomorrow and she said she misses us already. If she didn't have another chemo appt on Monday, she could stay longer. We'll be sure to bring her back when she feels up to it.
I hear you, roses, but I wouldn't have it any other way. Thankful I can help them out.
You, yourself are also one busy lady! Bless your friend, Millie. Will be praying for her on Monday.
Thanks so much, Jan. Prayers are really appreciated.
My son goes to school at 8 15 and Mark can take him that day. So I am free all morning.
Will be thinking of Millie, Monday, Teri. Winston Churchill said " When you're going through hell, keep going!"
I've been cooking a lot more lately than I have in the past. Tomorrow is grocery shopping day, so there wasn't much left in the fridge. I ended up making an onion, bacon, and cheddar cheese quiche with a pillsbury pie crust that was near the "best if used by" date. It was pretty tasty. In fact, I think I'll go heat up a leftover piece for a midnight snack. All this food talk has made me hungry - with the exception of brussel sprouts UGH, LOL! Only about half way thru reading all the new threads. Napped off and on today, so now I'm wide awake.
Neighbors came over to help fix the car, so I breaded and fried the huge package of pork chops that I had in the freezer. We had brussel sprouts that were sauteed with bacon and chopped onions. The men enjoyed the sprouts!!
Yum! Bacon and onions is a winner with about anything savory!
Made that chicken curry again- if it ain't broke...plus the 16yo assists and feels quite the chef at this one.
Nothing exciting and new here today. Blueberry muffins from Betty Crocker, Later= Burritos. Maybe make sausage sauce too, get a head start on the week.
Ahhh. Just finished my third big bowl of Chicken Soup from the big pot I made yesterday.
Gosh I make good chicken soup! Or, perhaps it is impossible to make 'bad' chicken soup?
Onions (2), chicken on the bone, simmer and skim if foamy, add chunks of carrots and celery (1 bag, 1 bunch). Throw in as much celery leaf as possible and chopped garlic towards the end, I also usually add a big can of green beans. 8 - 10 cups water. We add salt to individual bowls. The second day I remove as much solidified fat as I can before reheating.
The big chunks of organic carrots were so flavorful. If I grew carrots, I would definitely grow what ever variety they were,
And, because they needed to be used, 7 cloves of gourmet garlic I didn't plant. (Remove any green growth as it is bitter) There is a bit of heat in the after taste. Nice.
When I make this in a pressure cooker, all oof the flavors stay so bright. that it doesn't really become leftovers for four or five days and I do not tire of eating it, and can't wait to make the next big pot in a week or two. Same with my big pots of chili, I don't tire of the taste meal after meal. They please me (but not necessarily every one ) Guess they are like my 'bacon'! always a good taste to look forward to having.
Terri, once you have good brusel sprouts you won't say ugh, but yum!
MMMM chicken soup, chili, chicken curry, breaded pork chops, muffins - all sounds great. I'm cooking good 'ol fashioned meat loaf and scalloped potatoes for tonight. I don't think anyone will ever convince me on brussel sprouts LOL.....
mmmm meatloaf!
The chicken soup sounds awesome. I add some turmeric to mine.
We're finishing a quick veg soup which was greatly aided by good beef soup base. Beef chunks barely simmered with canned tomato, then two bags of frozen soup mix veg, plenty of base, some dehydrated minced onion, garlic powder, some tomato paste more water , ditalini pasta... labor saving.
Don't like steamed or boiled Brussel Sprouts much, but the ones sauteed in butter and bacon fat are a whole other story. Watching the football games today, so just boiling some ravioli (lobster ravioli from BJ's) and a nice big salad with some semolina bread to dip in everything.
Okay, Sally. I'll let you and coleup know as soon as I find out what is happening.
Made a bean bake in the crockpot this morning before church. Ground beef, some bacon, onions all sautéed and into the pool cans of whatever beans you like(garbanzos, kidney beans, black beans, white beans and baked beans ) drain the juices except for the baked beans. A can of diced tomatoes, and then salsa or whatever to season. Made rice when I got home and served the bean stuff over it with some shredded cheese.
I could do leftovers for days. Sometimes things are even better a day later.
Jan Judy et al--I'm happy to hostess for the morning (no eggs Judy) if thats what fits our schedules best. (between Jan's AM kid duties)
I'm practically THRILLED when the bulk of dinner is reheating home cooked food! Less to wash up too! You would think I could get better at planning for that....