Kevin's Watch

rollin'rollin'rollin'
stuffed grape leaves (but i added some minced beef)
home baked herb focaccia
feta, tomatoes, calamata olives, roasted peppers
arak (like ouzo but it's lebanese and much stronger, 100 proof)

Menolly wrote:
But, they are a special treat, as we only go when we're in south Florida, as there are none around here. That may be why I like them so much better.

Ah yes. I have the same syndrome with Steak 'n Shake. Luckily, we're getting one this fall. Or perhaps unluckily, as having a local Steak 'n Shake might dash its mystery.

As for those pancakes: they don't even look like pancakes! Still, whatever they are they are scrumptious-looking! Bah--and I've already eaten. *Googling* The closest Pancake House in my area is Alpharetta, Georgia. I think that may be somewhere around Atlanta--about a couple hours' drive.

Yeah! they look totally scrummy those Dutch babies Menolly!

Lord Foul wrote:

Menolly wrote:
But, they are a special treat, as we only go when we're in south Florida, as there are none around here. That may be why I like them so much better.

Ah yes. I have the same syndrome with Steak 'n Shake. Luckily, we're getting one this fall. Or perhaps unluckily, as having a local Steak 'n Shake might dash its mystery.

I had never even heard of Steak and Shake until we came to Gator Town to check out UF when Hyperception was getting ready to transfer from community college. :::man, Beorn was only three years old on that trip:::

Sorry, I digress...

We gave them a try, and instantly fell in love with their greasy, sloppy food. But, having two in the same town where you live does cause the uniqueness to wear off quickly. We basically only go there now when a craving hits at 2:00 in the morning...

Lord Foul wrote:As for those pancakes: they don't even look like pancakes! Still, whatever they are they are scrumptious-looking! Bah--and I've already eaten. *Googling* The closest Pancake House in my area is Alpharetta, Georgia. I think that may be somewhere around Atlanta--about a couple hours' drive.

As I said, I do have a recipe to make them. Shall I post it? You do need a cast iron skillet, but given that you are a Georgia boy, I am assuming having one in your kitchen is a given.

OPH (how Hyperception, Beorn and I refer to The Original Pancake House) makes awesome buttermilk and other flapjack style pancakes as well. Again, beats out IHOPs everytime, IMO. Go to their website I linked above. A typical menu is posted there, and an updated list of locations is on the site as well, I think.

bloodguard bob wrote:rollin'rollin'rollin'
stuffed grape leaves (but i added some minced beef)
home baked herb focaccia
feta, tomatoes, calamata olives, roasted peppers
arak (like ouzo but it's lebanese and much stronger, 100 proof)

BGB, I love dolmas! What is the recipe for your stuffing for them?

OMG!!! I just checked that pancake house homepage Menolly. I might be strong willed. But I have virtually no control over my mouthwater now! Thank you.

Prebe wrote:OMG!!! I just checked that pancake house homepage Menolly. I might be strong willed. But I have virtually no control over my mouthwater now! Thank you.

I am sorry Prebe, but that response just gave me a fit of the giggles. Praise the AllFather (sorry, Pantheon addiction coming through again) that the nearest location to me is so far away that it is only a rare treat for me!

Besides, there's nothing wrong with a little saliva...

Thank God I'd need to spend 8 hours in a plane to get there! If it was any less, I'd be on the way to the airport now!

Fortunately we are celebrating that my wife just got a new job. So we are eating out today. Our favourite small family owned restaurant "Aunt Maren" that seats 20.

The wife will be having the tenderest, rarest beef in the house with a bernaise sauce and chunky fries (and some decorative farm fresh broiled vegetables that she's not going to eat). I am leaning more towards their Wiener-Schnitzel: A half inch slice of veal inner thigh (I don't know the english term for that cut of meat) breadcrumb covered and fried in butter. Served with a couple of anchovies, lemon wedge and gratet horse radish. On the side: pommes sautés and a truckload of fresh green peas. For some reason they serve gravy with it, which I find unnecessary bordering on decadent!

Oh yum...

Congrats to your wife on the new position!! May it be everything she dreams of and nothing she fears it will be.

:::don't tell Hyperception, but I haven't the slightest idea WFD yet today. I need to get back into my menu planning:::

Menolly wrote:BGB, I love dolmas! What is the recipe for your stuffing for them?

sautee1c.brown rice and one onion 5 min.
add 2c. stock and half c. chopped mint, cook till done
add half c. fresh lemon juice
sautee 1 pound minced beef and add to rice
cool and wrap in vine leaves, 1tsp. per leaf
dowse with olive oil and a little lemon

Oh...thank you for posting. I have a recipe on the pc that calls for serving them with a Greek lemon sauce, but I know I'll misspell it. Agvolomino or something? Yum!!

goodness, cameraman jenn and i ate dinner at joolie's (yes, julie from fantasy bedtime hour) and julie cooked.
she took a beautiful pork chop, sprinkled it with salt, white pepper and thyme, then wrapped it in prosciutto and cooked it in a pan with a little olive oil, YUM!
it was served with all natural applesauce, garlic bread, and a spinach and goat cheese salad.
tastiest new dish i've had in a long time.

Got back from work late, so I whipped up a chicken sandwich form leftovers. Shredded cheddar cheese and a spot of mustard and mayo. YUMMIE.

made a great salad yesterday following this recipe.....

(says it serves 4, this was enough for two of us)

300g/10oz pasta
200g/8oz frozen peas
1 large tomato, roughly chopped
10 sun-dried tomatoes in oil
2 tbsp olive oil
2 tsp white wine vinegar
1 garlic clove
large handful fresh basil leaves
~85g-100g prosciutto (parma ham type stuff)

1. boil pasta for 8 minutes then add peas. return to boil and cook for 2 mins more or until pasta is tender. Drain, cool under a cold tap, drain again.

2. while pasta is boiling, put tomato in food processor with half the sundried tomatoes, the olive oil, white wine vinegar, garlic, and about 8 basil leaves. Season, then whizz until smooth. Tip into large salad bowl.

3. add pasta and peas to bowl, roughly slice rest of sundried tomatoes and add to bowl with rest of basil leaves. Tear the prosciutto and add too. Toss everything together.

It's not exactly difficult but very yum!

Tonight will again be Sheboygan-style double brats on kaiser rolls with deli mustard, kosher dill pickle slices and sliced sweet onion. Locally grown silver queen corn on the cob, oven roasted still in the husk, then drenced with drawn butter after shucking.

Ice cold watermelon for dessert.

:::man, that should be Wednesday's dinner!:::

I went to our local hospital and had some food there. Yes; their hospital food is actually good!

My dish consisted of chicken alfredo, white rice, pinto beans, and a roll. Dessert was blueberry cobbler with some Ghirardelli yogurt on top. Yep--the hospital's yogurt machine serves up Ghirardelli yogurt! Today's flavors were "French vanilla" and "alpine strawberry."

Ironically, I was wearing a pair of brown socks that I obtained while being a patient there. Ah, the small things in life...

Were you at the hospital for a reason other than dinner, LF? I used to frequent the local hospital's cafeteria when I worked in the medical plaza next door as a chiropractic assistant. I did not have a hospital ID, but the prices even for the general public were decent, and the food (not the food for the patients though) was also pretty decent.

Menolly wrote:Were you at the hospital for a reason other than dinner, LF?

Nope. Just dinner! My family eats there a lot. Very good breakfasts, too. I heart hash brown triangles.

Man that's weird.

--A

Quick, easy, mostly vegetarian meal tonight.

I cooked up a pound of capellini. Just before draining, I tossed in a half a pound of frozen peas and let sit in the hot water for about 20 seconds, basically just to get the chill off.

For a sauce, I simmered four pressed cloves of garlic and a tablespoon of dried parsley flakes in a quarter cup of extra virgin olive oil. When the pressed garlic was just starting to brown I added some granulated garlic and fresh cracked pepper just before adding a cup of pasta water. When the oil and water sauce started to simmer I stirred in a tablespoon of chicken base (hence the "mostly vegetarian") and allowed to simmer for one minute. Poured that over the capellini and peas, tossed in a couple of handfuls of grated pecorino romano, and dinner was served.

Avatar wrote:Man that's weird.

--A

Which part? Eating at a hospital or hash brown triangles?