Kevin's Watch

Lord Foul wrote:

Menolly wrote:Good to see you, LF! I love both sweet potato souffle and squash casserole, so it all sounds good to me.

We have a place here called Pickadilly Cafeterias; I've known of them since I was a child. Your place sounds similar, but even yummier.

Good to see you too, Menolly. I just got out of the nut house. The dinners weren't bad there, either.

My PM box is still always open LF, should you need an ear.

Lord Foul wrote:But yeah--Pick O Deli is a local joint. I think I know the place you're speaking of, though--or at least I've seen commercials. I don't think our cafeteria has as many menu items (it is fairly small), but like I said, it has one of those "local" flavors that can't be beat.

Places with "local" flavors are always the best!!

Last night we had a nice meal with FIL before heading back to Gator Town with Beorn in tow. In the afternoon we spent a couple of hours musseling at Lake Weohyakapka, as FIL's place midstate is only a 1/4 mile or so from the wooden pier on the lake. I steamed the mussels in garlic and white wine, then made a raw sauce of fresh tomatoes, garlic and basil and served it over linguini before we had marinated grilled rib eyes, tossed salad, baked potatoes with sour cream and chives, and locally grown oven roasted corn on the cob.

Yum, Pam, that sounds really delicious.

what's for dinner?





this guy

CMJ and i went crabbin' today. we'll have cracked crab and fried corn with red peppers, onion and prosciutto.

Lucimay gave me the corn recipe:

Chunk the red and orange or yellow peppers into bite sized pieces. Chop up some shallots. Dice up some italian parsley. Throw some olive oil and butter into a pan, saute the peppers, parsley and shallots, add thawed frozen corn and saute until the corn starts to brown, salt and pepper to taste, just before you take it off the burner, add some diced proscuitto.

It's heavenly.

Man, those crabs sure do look a lot better than my teeny mussles...

Lucimay, that sauteed corn sounds wonderful. Thanks for sharing the procedure Jenn.

I was telling Lucimay, you know you are a "foodie" when you are too lazy to go get corn on the cob and your friend suggests a recipe to cook later when you can go get ingredients such as proscuitto and red pepper and italian parsley and you happen to already have them in the fridge.....

I highly recommend Luci's recipe, it's really really good. BGB stood at the stove when we were cleaning up and just ate the rest of the corn straight from the pan....

CMJ wrote:just before you take it off the burner, add some diced proscuitto.

Duchess of Pork?
(It's prosciutto btw)

Prebe!!

Where ya been, dude? I haven't seen you here in the Galley in forevah!

Yay! Prebe's back! We have missed you buddy!

Tonight's dinner is crabcakes and mustgos. We have a lot of veg in the fridge that must go so BGB is going to make some sort of cheesy goodness to top off all the veggie mustgos.

Menolly wrote:Where ya been, dude? I haven't seen you here in the Galley in forevah!

'been lookin' for peaches Peaches

Prebe wrote:

Menolly wrote:Where ya been, dude? I haven't seen you here in the Galley in forevah!

'been lookin' for peaches Peaches

:::blushing:::

Well, you've been missed. Try not to disappear for so long between apperances here, OK?

I'll check in from time to time when the 'tank gets to hot.

I got peaches btw. And capers (berries, not non-pareilles) and lime fruits. My first Aliantha sorbet will be made and tested within the week (I have two weeks holliday. So I'll be cooking like crazy).

Prebe wrote:I'll check in from time to time when the 'tank gets to hot.

I got peaches btw. And capers (berries, not non-pareilles) and lime fruits. My first Aliantha sorbet will be made and tested within the week (I have two weeks holliday. So I'll be cooking like crazy).

:small grin:

I was just going to ask if you ever attempted making the sorbet, Prebe. Please post how it turns out when you do try it.

Just cooked (and ate) homemade fish/prawn curry. I made homemade curry paste with a spice ratio particularly suited for fish. Simmered fennel, leek and oyster mushroom in coconut milk with the curry paste untill al dente.

Stir fried the (raw) peeled tiger-prawns two minutes and added them to the curry/coconut/vegetable mix. Just before removing from the stove top I added a pound of cubed (1 inch) fresh cod and a handfull of fresh sweet basil. Served with basmati rice.

Damned! My son didn't like it. I did.

Oh man, that sounds heavenly, Prebe. I really have missed your posts here, you know.

Did you use Thai basil, or regular basil, in the curry?

Regular. I know that thai would have been ideal, but it was more of an indian inspired curry (fenugreek, cumin, corriander seeds, turmeric etc.).

And to be honest, I find the thai variety difficult to grow

Prebe wrote:Regular. I know that thai would have been ideal, but it was more of an indian inspired curry (fenugreek, cumin, corriander seeds, turmeric etc.).

Oh, it still sounds heavenly.

Prebe wrote:And to be honest, I find the thai variety difficult to grow

Heh, at least you have luck growing any basil. All of my herbs die off in the Florida heat. I've tried growing them in pots indoors, but I use too much too often for them to ever make a solid beginning.

I have to go to the Asian grocery whenever I want Thai basil, but that's where I get lemongrass as well for when I make Tum Yum.

Let's see...

Last night I made the old standby of smoked kielbasa with Kraft blue box with frozen green peas tossed in just before draining the pasta water. I've taken adding a slice of American singles to the powdered cheese, etc. that comes in the box as well. Makes it a little more palatable anyway.

Tonight I am defrosting chicken leg quarters. I think I'll make Angel Chicken Pasta with them. Steamed broccoli with drawn garlic butter on the side.

Menolly wrote:Heh, at least you have luck growing any basil. All of my herbs die off in the Florida heat. I've tried growing them in pots indoors, but I use too much too often for them to ever make a solid beginning.

I know exactly what you mean, which is why I have given up on growing anything from seeds (except cilantro, which is easy in all climates given enough water). I usually spend 10-20 bucks on annuals (basil mainly) every spring which I plant out. but basil IS a bitch among herbs. Agreed.

I have a wonderfull perenial sage and a thyme that I can't eat my way through. Mint and lemon balm grow like weeds. You should be able to grow an excellent rosemary in your climate btw. Something I can't do. The winter kills it unless it is very mild. I recall seeing rosemary bushes the size of small trees in South Australia. A climate that I believe is very close to Florida's.

I missed it here to. It's alway a pleasure to speak with others who like to cook from scratch, but who are not to snobbish to admit using both frozen and canned foods, when the situation calls for it.

Couldn't find blue box at Krafts homepage btw. Is it a kind of Mac'n Cheese?

Prebe wrote:

Menolly wrote:Heh, at least you have luck growing any basil. All of my herbs die off in the Florida heat. I've tried growing them in pots indoors, but I use too much too often for them to ever make a solid beginning.

I know exactly what you mean, which is why I have given up on growing anything from seeds (except cilantro, which is easy in all climates given enough water). I usually spend 10-20 bucks on annuals (basil mainly) every spring which I plant out. but basil IS a bitch among herbs. Agreed.

The herb I have the most trouble growing is dill weed. I love dill, on fish or chicken, in gravies, mixed into a tossed salad, or added to green beans or peas. Yet I can't get it to grow. Argh.

Prebe wrote:You should be able to grow an excellent rosemary in your climate btw. Something I can't do. The winter kills it unless it is very mild. I recall seeing rosemary bushes the size of small trees in South Australia. A climate that I believe is very close to Florida's.

Is it as wet and humid as Florida's climate? I also love rosemary, especially for skewering chunks of marinated lamb and grilling over a flame. But when I've tried to grow it, the sapling rotted from too much moisture, even though I hardly ever watered it. Perhaps I should start it in the winter when it doesn't rain every day.

Prebe wrote:I missed it here to. It's alway a pleasure to speak with others who like to cook from scratch, but who are not to snobbish to admit using both frozen and canned foods, when the situation calls for it.

Then try not to let the 'tank keep you from popping into other areas of the Watch whenever you can (sorry Av). Of course, I'm not one to speak, as addicted to the Pantheon as I have become...

Prebe wrote:Couldn't find blue box at Krafts homepage btw. Is it a kind of Mac'n Cheese?

Heheheh...yeah, Kraft doesn't call that product blue box, but anyone familar with it knows what I mean when I call it that. It's their standard Macaroni and Cheese dinner, with the powdered cheese packet included with the elbow macaroni. While I think I make a killer home made baked macaroni and cheese casserole with white sauce and everything, at this point, Beorn still prefers the blue box stuff. :::sigh:::