Kevin's Watch

Nice job, Murrin! And good on you for figuring out how to do it.

i want a fruit and cheese platter. with stone wheat crackers. and a nice apple cider.

strawberries, peaches, apples, blueberries, kiwis, grapes. that sounds good. with some hard cheddar.

wish me luck.

(i love me some cider)

We picked up some grapes at the grocery store last night, Sarge -- where should I send them?

ali - texas.

having to eat a bland diet until i get my gall bladder removed. tonight i had some quaker's oats with honey.

Lunch today: delicious pork tenderloin wrapped in smoked bacon and stuffed with chicken and walnuts, eaten at a place called Rocking Horse in Krakow's old town.

Totally going off my low carb WOE tonight. But sometimes a craving needs to be satisfied.

Bisquick oven-fried chicken
Jiffy Mix corn bread with a can of whole kernal niblets added
Italian green beans

Wow. Guess I better hurry home!

First attempt at eggplant rollatini a huge success!
Used my home made pasta sauce, salted and sweated the peeled, sliced eggplant, then breaded and lightly sauteed before filling and rolling. Used my usual lasagna filling, which worked well.

Very pleased.

With Dam-et returning from Uni for the Thanksgiving break, Savor Rhee made the following dinner to welcome him home:

Breaded salmon chunks with thai chili sauce, tartar...or catsup (eww...but that last is the condiment the boy chose )
Fettucini alfredo with home made sauce
Artichoke
Salad (he mostly cherry-picked out the tomato and avocado to eat)

He had a Coke with it. Dam-sel, Savor Rhee and I had pina coladas (blended fresh pineapple, coconut cream and rum) while preparing the meal and white zinfandel with it.

Working on dishes now... then starting serious mise en place for tomorrow's feast. Read about that in the American Thanksgiving thread.

My kids default to ketchup, too. I don't get it.

You want to know about liver and onions? Good old English cheap meal (or it used to be).

Onions go in the frying pan first (in a little oil), plate in warm oven for their reception, then a couple of slices of streaky bacon per person, then the liver (pigs - C won't eat lambs liver). This all sits warming in the oven (on the same plate) while the gravy is made in the same pan that all the other stuff was cooked in - takes the flavours and cleans the pan at the same time. 1/2 a pint of water, oxo cube, two level teaspoonfuls of Bisto gravy powder, constantly stirred till it thickens. Eat with potatoes (mashed is best) and veg - peas is the favourite but I keep away from peas as last time I had them I got bad cystitis! So we had carrots, parsnips and cabbage from the garden instead. Luvvly jubbly.

Must say, I'm not much of a cook, mainly because I don't enjoy it and only cook because we need to eat!

Liver is fantatsic. I love chicken liver with fried red onions and apples, flambéed with a bit of calvados. A good potato mash with buttermilk instead of milk is the perfect companion for this dish.

It doesn't seem popular over here any more though. I used to cook stuffed hearts too. But I draw the line at tripe!

I don't think I've ever had pig liver. Chicken and calves liver, yes. Even the occasional beef liver, although I'm not a huge fan of that. But never pig's liver.

Both dishes sound superb.

Chr-stmas Eve dinner was my home made lasagna with overnight simmered home made sauce. It had to easily weigh 5 lbs once fully assembled. Beorn was happy.

Chr-stmas Day and Beorn's farewell dinner was standing rib roast, dry aged for three days in the refrigerator a la Alton Brown, rubbed with a fresh rosemary, thyme, and garlic paste blended with extra virgin olive oil the day before a la Tyler Florence, and then baked a la The Food Lab's low and slow and then high sear (similar to AB's method in the first recipe).

With the roast we had home made Yorkshire Pudding and asparagus.

Tonight will be spare ribs rubbed with Doolie's Hot Hot Sauce at the market before purchasing. We had tried a sample of the sauce at a holiday sampling at the local market, by the founder and owner of Doolie's. This will be the first time we will be having something at home with it though.

Sides will be baked potatoes with sour cream and chives, and steamed artichoke served with mayonnaise for dipping.

An experiment tonight: salmon and cauliflower enchiladas. I've never made enchiladas, and to experiment with the filling...well, we'll see.

Menolly wrote:An experiment tonight: salmon and cauliflower enchiladas. I've never made enchiladas, and to experiment with the filling...well, we'll see.

The salmon, black bean, and cauliflower enchiladas worked. Yummy, and not a word of protest about the cauliflower from Dam-et.

I haven't done ham for several years, and never the recipe I am using today, Alton Brown's "Ma Mae's" City Ham.

Here's hoping it's as awesome as the reviews I've read.

Italian style buffet with some friends. May post pictures in the appropriate thread soon.

Happy new year everyone. And for those who still live in 2012, lemme tell y'all 2013 feels the same. :p

Well, the recipe and and glaze on the ham was really good, but the shank half ham itself was probably not the best. AB does say to buy only those labeled "ham" or "ham in natural juices." The $.88/lb Safeway ham I got was "ham with water added."

Ah well...

If I ever get a better quality none spiral cut or glazed ham again, I'll give it another shot.