your "tinola" looks good enough for me to experiment tonight! What consistency - watery or runny or thick?hmm.. cooking my "tinola" tonight... basically, it's Filipino chicken soup... you take the chicken, cut into stew-sized portions, sautee in chopped onions, garlic, and ginger... add water, boil, salt to taste, add potatoes/green papaya/chayote and bok-choy/chili leaves and then simmer until the potatoes/papaya/chayote is tender. serve with white rice.
What's for dinner?
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stonemaybe
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Paradox wrote:
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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Menolly
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Well, yesterday on our way back home there was no where on the Florida Turnpike for Beorn and me to eat to my level of keeping Passover. Good thing FIL gave us a cheap styrofoam cooler to bring some leftovers home in.
We stopped at the Fort Pierce Service Plaza for dinner. Since Paul isn't Jewish, he got himself some Burger King (even their french fries are dusted with seasoned flour, and are most likely cooked with either corn or soybean oli).
Beorn and I feasted on leftovers from the two seders and the brunch we had at Deli Den on Wednesday morning. So we had:
Matzah with cream cheese
Smoked whitefish
Lox wings
Roasted smoked salmon
Lettuce, sliced tomato and onion
Dill Sauce from the fish rolls I made
Cold potato kugel
and grapes and apples
Paul bought an ice tea, and then Beorn and I used his ice to drink from the yellow capped k4p two liter bottle of Coca-Cola we brought with us.
All in all, I think Beorn and I had the better meal...
Being Erev Shabbos for Passover, Beorn and I will definitely head over to Lubavitch for services and one of Chanie's fantastic Shabbos dinners.
Paul does get paid today, and we usually go out on payday Fridays. But, except for Lubavitch and Hillel, I doubt I can find anywhere to eat within my Passover guidelines here in Gator Town anyway.
We stopped at the Fort Pierce Service Plaza for dinner. Since Paul isn't Jewish, he got himself some Burger King (even their french fries are dusted with seasoned flour, and are most likely cooked with either corn or soybean oli).
Beorn and I feasted on leftovers from the two seders and the brunch we had at Deli Den on Wednesday morning. So we had:
Matzah with cream cheese
Smoked whitefish
Lox wings
Roasted smoked salmon
Lettuce, sliced tomato and onion
Dill Sauce from the fish rolls I made
Cold potato kugel
and grapes and apples
Paul bought an ice tea, and then Beorn and I used his ice to drink from the yellow capped k4p two liter bottle of Coca-Cola we brought with us.
All in all, I think Beorn and I had the better meal...
Being Erev Shabbos for Passover, Beorn and I will definitely head over to Lubavitch for services and one of Chanie's fantastic Shabbos dinners.
Paul does get paid today, and we usually go out on payday Fridays. But, except for Lubavitch and Hillel, I doubt I can find anywhere to eat within my Passover guidelines here in Gator Town anyway.
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stonemaybe
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OK Paradox's tinosa is bubbling away merrily, and smelling divine!
You were a bit skimpy on how much of everything, Paradox, so I had fun guessing, and seemed to have ended up with enough for six people, just to feed me and Sook - just the way I like it
!
So have a laugh at this - one large onion, 5 garlic cloves, and about 3 inches fresh ginger, chopped and sauteed up with 3 chopped chicken breasts. At this stage, just because it seemed right, I sliced and added one courgette (zucchini). Once everything was nice and soft, added about 1.5 pints water, some salt, and chucked in two (medium) chopped potatoes and two pakchoi (a bit skimpy, but they were the last ones in the only shop here which sells them *phew*).
I'm gonna leave that on the boil until the potatoes start to break up which should thicken it up nicely, and serve in bowls with some boiled rice on the side. Might put a pickled chilli on top of the rice.
Will let you know in approx one hour what happened!
You were a bit skimpy on how much of everything, Paradox, so I had fun guessing, and seemed to have ended up with enough for six people, just to feed me and Sook - just the way I like it
!So have a laugh at this - one large onion, 5 garlic cloves, and about 3 inches fresh ginger, chopped and sauteed up with 3 chopped chicken breasts. At this stage, just because it seemed right, I sliced and added one courgette (zucchini). Once everything was nice and soft, added about 1.5 pints water, some salt, and chucked in two (medium) chopped potatoes and two pakchoi (a bit skimpy, but they were the last ones in the only shop here which sells them *phew*).
I'm gonna leave that on the boil until the potatoes start to break up which should thicken it up nicely, and serve in bowls with some boiled rice on the side. Might put a pickled chilli on top of the rice.
Will let you know in approx one hour what happened!
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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stonemaybe
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(A wee bit later than normal - last post was at 8pm. It's been such a nice day here we just had to stop for a couple of pints in a nice pub with garden on way home from supernarket 
)
Well, it was a draw as far as the tinosa went. I loved it (though with 5 cloves of garlic my workmates WON'T love me tomorrow), but Sook wasn't too keen.
Aw well, you win some, lose some!
)Well, it was a draw as far as the tinosa went. I loved it (though with 5 cloves of garlic my workmates WON'T love me tomorrow), but Sook wasn't too keen.
Aw well, you win some, lose some!
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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Menolly
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The last two days of Passover are considered Yom Tov, just like the first two days. While we eat festive meals after the evening services, they are not seders with reading out of the haggadahs again.
Tonight and tomorrow Lubavitch is having services followed by festive meals starting at 8:30 PM. I don't expect us to finish until at least 11:00 PM each night. I have no idea what will be served for these meals, but I am seriously considering having Beorn stay home from school tomorrow and Tuesday for the Yom Tov since he wouldn't get to bed before midnight or even 1:00 AM.
I haven't done this in previous years, but Beorn hasn't gone with me to the services and dinner for the last two nights before. Now that he's post bar mitzvah, he'll tag along.
Tonight and tomorrow Lubavitch is having services followed by festive meals starting at 8:30 PM. I don't expect us to finish until at least 11:00 PM each night. I have no idea what will be served for these meals, but I am seriously considering having Beorn stay home from school tomorrow and Tuesday for the Yom Tov since he wouldn't get to bed before midnight or even 1:00 AM.
I haven't done this in previous years, but Beorn hasn't gone with me to the services and dinner for the last two nights before. Now that he's post bar mitzvah, he'll tag along.
How true... glad you liked it, though... I forgot to reply to the messages, but you really did it right... although i forgot to say that you needed to add the pakchoi at the last moment so it won;t be too limp...Aw well, you win some, lose some!
And I swear
I'll never do it again
Unless you kinda liked it...
I'll never do it again
Unless you kinda liked it...
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Menolly
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We wound up going to Chinese buffet and sushi last night. Oh yum...
Passover is over for the year and my kitchen is now back to being able to make non-Passover foods! To celebrate, I am making corned beef and cabbage in 'new to us' St. Peter's Cream Stout instead of Guiness. I hope it's decent stuff...
Passover is over for the year and my kitchen is now back to being able to make non-Passover foods! To celebrate, I am making corned beef and cabbage in 'new to us' St. Peter's Cream Stout instead of Guiness. I hope it's decent stuff...
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Cameraman Jenn
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Tonight it's grilled wild salmon glazed with honey/dijon/garlic for the main course. Sides are tossed mixed greens with tomatos, cucumbers, carrots, feta, toasted hazelnuts, mandarin oranges and a homemade vinagrette for the salad and the other side is savory yams. I oven roast the yams until tender then skin em and mix in cream and roasted garlic and salt and pepper.
For dessert, Bloodguard Bob made what he calls a summer cake. It's a white cake which he poked holes in and then made a thick strawberry jello which he poured over the cake so it dripped down into the holes. Later, just before it's served he will top it with homemade whipped cream and fresh sliced strawberries.
For dessert, Bloodguard Bob made what he calls a summer cake. It's a white cake which he poked holes in and then made a thick strawberry jello which he poured over the cake so it dripped down into the holes. Later, just before it's served he will top it with homemade whipped cream and fresh sliced strawberries.
Now if I could just find a way to wear live bees as jewelry all the time.....
www.fantasybedtimehour.com
www.fantasybedtimehour.com
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Menolly
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Today is Paul's trice 13th birthday (not 13 cubed, LOL). Hoping he'll let me take him out tonight (since I'm not working, he would actually be the one 'paying'). If he does, 'I'll' treat him to Marks U.S. Prime, as it's one of his favorites.
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Menolly
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Dinner at Mark's was so good.
We started with splitting:
Grilled Stuffed Portobello Mushrooms
Wood fired; stuffed with marinated tomatoes and buffalo mozzarella. Drizzled with aged balsamic and basil oil.
We both then had:
Original Blue
A generous mix of romaine, spring greens, red pepper tomatoes, Granny Smith apples, red onions, toasted almonds and dried cranberries. Served with our unique Big Blue dressing.
For the entree I got the:
Bone in Ribeye
20oz. huge Frenched bone in version of this U.S.D.A. prime cut.
and
Fresh Grilled Organic Asparagus
Paul got:
16oz. The best example of U.S.D.A. Prime Ribeye, with the most marbling for peak flavor.
and
Fresh Steamed Organic Broccoli
They brought us a hearty loaf of bread and some creamy butter.
Paul got an Iced Tea, and I had iced water with a slice of lemon.
For his birthday, the restaurnt bought him dessert. His favorite:
Creme Brulee
Classic Creole egg custard, with fresh berries and mint
I had a spoonful, but mostly watched him enjoy it.
Then we walked around downton for a bit and did some people watching. And now we're home.
We started with splitting:
Grilled Stuffed Portobello Mushrooms
Wood fired; stuffed with marinated tomatoes and buffalo mozzarella. Drizzled with aged balsamic and basil oil.
We both then had:
Original Blue
A generous mix of romaine, spring greens, red pepper tomatoes, Granny Smith apples, red onions, toasted almonds and dried cranberries. Served with our unique Big Blue dressing.
For the entree I got the:
Bone in Ribeye
20oz. huge Frenched bone in version of this U.S.D.A. prime cut.
and
Fresh Grilled Organic Asparagus
Paul got:
16oz. The best example of U.S.D.A. Prime Ribeye, with the most marbling for peak flavor.
and
Fresh Steamed Organic Broccoli
They brought us a hearty loaf of bread and some creamy butter.
Paul got an Iced Tea, and I had iced water with a slice of lemon.
For his birthday, the restaurnt bought him dessert. His favorite:
Creme Brulee
Classic Creole egg custard, with fresh berries and mint
I had a spoonful, but mostly watched him enjoy it.
Then we walked around downton for a bit and did some people watching. And now we're home.
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Cameraman Jenn
- The Gap Into Spam
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- Joined: Thu Oct 19, 2006 11:33 pm
- Location: Albuquerque NM (The Land of Enchantment)
I winged a recipe last night for dinner. I sauteed some onion and basil in butter then added some asparagus and crimini mushrooms, cooked it a little more then added some leftover grilled salmon and fresh diced tomatos then when the salmon and tomatos had simply heated, I added some whole milk, a little more butter and some parmesan, romano and aged asiago cheeses with a little snift of ground black pepper and salt. I put this delicious concoction over fresh spinach and ricotta ravioli that I bought at costco. It was yummers for sure.
P.S. Happy Birthday Paul, albeit belatedly!
P.S. Happy Birthday Paul, albeit belatedly!
Now if I could just find a way to wear live bees as jewelry all the time.....
www.fantasybedtimehour.com
www.fantasybedtimehour.com
Happy belated birthday, Paul!
I was a total hedonist today. I skipped breakfast, but made up for it later. Here's what I had for lunch at the Tea Garden with my co-workers:
Stuffed Baked Potato: giant baked potato with butter, sour cream, ham, turkey, green onions and melted cheddar cheese.
Belgian Chocolate Cheesecake: two layers of Belgian chocolate cheesecake, the top one flavored with Belgian semi-sweet chocolate, and the bottom one flavored with Belgian milk chocolate in a chocolate cookie crust, topped with a generous garnish of ganache.
And for dinner, I made home-made mac and cheese--actually, it was gemelini and cheese! I started by making a bechamel sauce with butter, flour, and milk. Then I stirred in almost 10 ounces of colby cheese. When I mixed it with the gemelini, there was too much cheese sauce, so I quickly steamed some broccoli and folded the remaining cheese sauce iinto the crisp-tender broccoli. Then I took some lean ground beef and made seasoned bun-less burgers to accompany the main dish.
It was a comfort-food day, as it has been cold and rainy all week here.
I was a total hedonist today. I skipped breakfast, but made up for it later. Here's what I had for lunch at the Tea Garden with my co-workers:
Stuffed Baked Potato: giant baked potato with butter, sour cream, ham, turkey, green onions and melted cheddar cheese.
Belgian Chocolate Cheesecake: two layers of Belgian chocolate cheesecake, the top one flavored with Belgian semi-sweet chocolate, and the bottom one flavored with Belgian milk chocolate in a chocolate cookie crust, topped with a generous garnish of ganache.
And for dinner, I made home-made mac and cheese--actually, it was gemelini and cheese! I started by making a bechamel sauce with butter, flour, and milk. Then I stirred in almost 10 ounces of colby cheese. When I mixed it with the gemelini, there was too much cheese sauce, so I quickly steamed some broccoli and folded the remaining cheese sauce iinto the crisp-tender broccoli. Then I took some lean ground beef and made seasoned bun-less burgers to accompany the main dish.
It was a comfort-food day, as it has been cold and rainy all week here.
