Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Jul 29, 2024 11:40:07 GMT -5
After eating from food carts for basically a week and a half straight it's time to cook this week...
...so of course this week now has three events that will make it make sense to eat out.
still:
Tonight: takeout sandwich from stoner sandwich shop probably before nerdy games. (Though might pivot by having a late lunch and waiting til after games for dinner)
Tuesday: chicken tikka masala because I've been meaning to do it for a month.
Weds: wings after softball
thursday: football game so pregame food at whatever place we decide to go to take the shuttlebus. Probably bad pizza or overpriced burger.
Friday: Something stir-fry-ish with some beef I have ready to go
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Post by Pedantic Editor Type on Jul 31, 2024 10:51:03 GMT -5
Me on an ordinary week: Man sometimes it would be nice to just eat what I want and not have to consider TWBE's preferences
Me when TWBE is out of town: What the heck do I want to eat anyway. What is food. Let me just have some popcorn and cashews for dinner.
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LazBro
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Post by LazBro on Jul 31, 2024 13:04:42 GMT -5
Man sometimes it would be nice to just eat what I want and not have to consider TWBE's preferences *eye twitch* |
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Post by Pedantic Editor Type on Jul 31, 2024 13:32:04 GMT -5
Man sometimes it would be nice to just eat what I want and not have to consider TWBE's preferences *eye twitch* hey, you chose to have kids  |
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Post by 🐍 cahusserole 🐍 on Aug 2, 2024 17:27:20 GMT -5
Got a 32oz. tub of ricotta at Grocery Outlet on clearance for $2 (because the sell-by was in four days). I used it to make the newest recipe on Smitten Kitchen (braised chickpeas with zucchini and pesto) which helpfully used up a garden zucchini and a couple freezer cubes of pesto and stock (I threw in a bunch of kale as well since it's a recipe that adapts well).
Today I prepped a lasagna, which we did have to buy new noodles for but I had a block of mozzarella in the freezer as well as a bag of shredded mixed Italian cheese and my parents had a pound of frozen ground beef and some leftover pasta sauce my mom had made earlier in the week. And we got to use a can of San Marzano tomatoes we discovered in the recesses of the cupboard which had a best-by back in 2023 BUT the can wasn't bulging and we smelled them and thought it seemed okay.
There's still at least a cup left, which I think I'm going to use to make an Italian crumble cake that will also use some amaretti cookies. (They had also been on clearance and I thought they'd be nice with tea but my god they are SO sweet.)
What I'm saying is that tub of ricotta got us to use up a bunch of stuff which is great! However it is summer and so the lasagna will get baked tomorrow morning while it's still cool. And the cake will be for Sunday morning, assuming the ricotta hasn't gone off by then.
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Post by Pedantic Editor Type on Aug 2, 2024 21:37:28 GMT -5
There is a strip mall about half a mile from us on a busy thoroughfare, near office buildings and the junction of two interstates, seems like an ideal location. There’s a Best Buy, a Dollar General, a nail salon. There’s a Panera that seems to do fine. And then there are two more restaurant spots that constantly seem to be struggling and have both changed hands at least 3-4 times since we’ve lived here. One is halal Uzbek cuisine. The other is a taco place I tried tonight and tbh it disappointed me. The al pastor had good flavor but was chewy. The chicken didn’t have much flavor. The guacamole was under salted.
I think those two locations might be cursed.
* I also feel like I should note that while we have a solid Muslim population around here, I don’t think many of them are Uzbek - mostly Indian and Pakistani. So I don’t know how much demand there is for Uzbek food.
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Post by Liz n Dicksgiving on Aug 5, 2024 8:30:15 GMT -5
Last week was a very disrupted cooking week, with a bunch of meals out with friends or entertaining friends or down in DC visiting Non-Hugs. We're back to normal this week!
Monday: Last week's succotash was so good, and we still have 3/4 pound of baby lima beans, so I'm doing it again tonight!
Tuesday: The big, gorgeous heirloom tomatoes are starting to hit the farmstands, so BLT Time is a go! I'll do either a potato salad or oven fries with these.
Wednesday: Chicken fingers and either the oven fries or potato salad that didn't get made on Tuesday. In a perfect world I'd also have some burrata and tomato as a salad/side, but I'm not sure burrata will be procured this week. Time will tell.
Thursday: The heat is supposed to break a bit at the end of this week, so I'm thinking that'll be the time to use up some of the cabbage backlog, with a roasted hasselback kielbasa/cabbage/potato sheet-pan dinner.
Friday: Frozen pizza, because it's Friday.
Saturday: I love just seeing where the summer veggies take us on Pasta Saturdays! Maybe something zucchini-y. Maybe more of a kitchen-sink treatment with tomatoes and peppers.
Sunday: It's been a while, but the bell peppers are also starting to pile up and we'll need a full array of lunches for the upcoming week: time to return to chili!
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LazBro
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Post by LazBro on Aug 5, 2024 8:58:30 GMT -5
Not really sure. I've got ideas, but this week's schedule is mostly wrecked. School starts back up later this week, and my two are back to different schools, meaning two different meet the teacher nights, plus their extracurriculars still.
Also, I stumbled upon some really good looking New York strips on (accidental) super sale, so I for sure need to get those used up. I know the sale was accidental, because while the labeling on the shelf sticker was unquestionable - I for sure had the right product - they rang up for almost double the price, which also happened to be the price of the rib-eyes positioned right next to the strips on the shelf. Register attendant told me I was wrong, and checked in the system to show I was wrong, but no, I was pretty sure I was right. Ended up having to walk all the way to the meat case to show them the sticker price. They looked all up and down, trying to find some mistake I'd made, but no. They pulled off the sticker, walked me back to the register, and gave me the price. While watching them futz around with the system, I noticed they had to select a reason for the manual price entry, and the button selected was "Make it right."
This week I've got:
Monday: Spaghetti and meatballs, homemade bread (trying a muffaletta loaf for future experiments), salad
Tuesday: ? ? ?
Wednesday: Steak, roasted smash potatoes, salad
Thursday: ? ? ?
Friday: Waffles, bacon, fruit
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Post by Pedantic Editor Type on Aug 5, 2024 9:06:27 GMT -5
TWBE is home from Gen Con, but we haven't confirmed dinner plans. I do have some ideas.
- Barbecue chicken flatbread
- Salsa verde chicken tacos or nachos
- Ancho chicken sausage sandwiches
- Taquitos??
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Post by Liz n Dicksgiving on Aug 7, 2024 11:41:56 GMT -5
Due to a labeling error on my recent pig purchase (which, in hindsight, was explained to me but I totally forgot), I mistakenly defrosted a pound of Canadian bacon instead of a pound of normal bacon. This was for the first BLTs of the summer, and our first taste of the stockpile of bacon from this pig*. The Canadian bacon looked a lot like the conventional stuff, and I have to be honest -- I've not had a lot of Canadian bacon in my life, so I was suspicious it wasn't what the label said, but I wasn't positive. Well! What a marvelous surprise! It's incredibly scrumptious! Like if bacon was ham, or if ham was bacon! WHO KNEW?? Someone should have told me this about Canadian bacon years ago! Anyway, I would have happily had that in my BLT instead of the standard, but Hugs doesn't like ham, so dinner was delayed significantly by having to speedily defrost a pound of the normal stuff instead. But now I have a pound of cooked Canadian bacon in the fridge, and I can't wait for my WFH lunch tomorrow with Boomer, where I think we'll enjoy something eggy with that.
*I have loved getting meat from this farm, because it's fun to see how each animal is a little bit different. Their bacon is always delicious, but some pigs are even more delicious than others. I can report that we got a very good one.
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Post by Floyd Diabolical Barber on Aug 7, 2024 14:57:53 GMT -5
Due to a labeling error on my recent pig purchase (which, in hindsight, was explained to me but I totally forgot), I mistakenly defrosted a pound of Canadian bacon instead of a pound of normal bacon. This was for the first BLTs of the summer, and our first taste of the stockpile of bacon from this pig*. The Canadian bacon looked a lot like the conventional stuff, and I have to be honest -- I've not had a lot of Canadian bacon in my life, so I was suspicious it wasn't what the label said, but I wasn't positive. Well! What a marvelous surprise! It's incredibly scrumptious! Like if bacon was ham, or if ham was bacon! WHO KNEW?? Someone should have told me this about Canadian bacon years ago! Anyway, I would have happily had that in my BLT instead of the standard, but Hugs doesn't like ham, so dinner was delayed significantly by having to speedily defrost a pound of the normal stuff instead. But now I have a pound of cooked Canadian bacon in the fridge, and I can't wait for my WFH lunch tomorrow with Boomer, where I think we'll enjoy something eggy with that. * I have loved getting meat from this farm, because it's fun to see how each animal is a little bit different. Their bacon is always delicious, but some pigs are even more delicious than others. I can report that we got a very good one.The hillbilly Eggs Benedict, or knockoff Egg McMuffin, is always welcome around the Floydarosa whether made with bacon or Canadian bacon. |
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Post by Liz n Dicksgiving on Aug 7, 2024 15:08:25 GMT -5
The hillbilly Eggs Benedict, or knockoff Egg McMuffin, is always welcome around the Floydarosa whether made with bacon or Canadian bacon. The term "Floydarosa" makes me laugh every time I see it! |
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Post by pantsgoblin on Aug 9, 2024 9:55:14 GMT -5
Arrrgh. Power surge from a lightning storm fritzed the compressor or motherboard on our fridge, so all morning has been spent purging.
UPDATE: Good news, the lightning just knocked out the relayer and the appliance fixed it in 10 minutes.
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LazBro
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Post by LazBro on Aug 12, 2024 8:31:36 GMT -5
Last week was wrecked and I went a full four days, Wednesday through Saturday, not cooking dinner. That's easily the longest stretch I've not cooked the day's meal outside of a vacation. This week we should be solidly back on the grind.
Sunday: Breakfast for dinner with bacon, fruit, home fries, eggs for me, and my classic buttermilk biscuits. My biscuits are a little different every time I make them, because they're a result of process as much as recipe, and I have to say that last night I friggin' nailed them. Flaky, buttery exterior, ethereally fluffy interior. Just absolute heaven. My daughter went through the rigorous effort (and waste) of buttering and jamming her biscuit, then proceeded to eat about of quarter of it. My son "wasn't hungry."
I haven't been to the store yet, but here's the idea:
Monday: Pork chops, green beans, and fresh corn on the griddle. And I really want to leave it there, because that would make it a 100% griddle meal, but I'll probably cave and do some kind of bread. Cornbread would the obvious choice, but eh, might just pick up some French bread and served it sliced. I think that's the kids' favorite anyhow. Especially the boy.
Tuesday: Crispy chicken with sticky rice and teppanyaki vegetables.
Wednesday: Leftover sticky rice becomes fried rice on the griddle, with any leftover pork chop or crispy chicken thrown in. I've been craving fried rice (as I often do), but this is one of those tricky ones from a feeding the family standpoint, because it's a single item meal. Like a stew or a casserole. It can't be deconstructed and still also be what it is. So... I dunno. My daughter's not a big deal, because she can eat fruit and salad every night of the week if she has to. My son, though...
Thursday: I've also been craving ribs on the smoker, but they're so expensive lately. I'm keeping Thursday open and will return to this after checking Kroger on Wednesday, when all the new meat specials roll out.
Friday: Waffles, bacon, fruit, probably ... but maybe pizza? I dunno. One of those.
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Post by Pedantic Editor Type on Aug 12, 2024 8:39:48 GMT -5
Oh yeah, I have to food again.
Sunday: Chicken parm meatballs from the freezer
Monday: Street cart chicken (this time minus the yogurt sauce, because TWBE doesn't eat it and I am lazy)
Tuesday: Taco flatbread, this time with puff pastry because I couldn't find any premade pizza dough, WTF
Wednesday: Pupusas, beans on the side??
Thursday: Black bean empanadas
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Post by Liz n Dicksgiving on Aug 12, 2024 8:40:35 GMT -5
This week! Food!
Monday: We're deviating a bit from the usual schedule, with Hugs working the late shift on Tuesday instead of her regular Mondays. I will have no idea what day of the week it is at any point this week. Anyway, tonight's going to be BLTs (I have a gorgeous yellow-streaked-with-red heirloom tomato at peak ripeness) and oven fries.
Tuesday: No clue. Probably a frittata with zucchini and potato?
Wednesday: Peanutty stir-fried noodles with chicken and carrots.
Thursday: Grilled pork loin and a cherry tomato pie recipe I've wanted to try for a while.
Friday: Frozen pizza.
Saturday: Pasta with sausage and peppers.
Sunday: Some kind of leftovers-generating bean something. Maybe taco bowls?
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Post by Powerthirteen on Aug 12, 2024 15:30:09 GMT -5
We realized that one of the things that's always frustrated our attempts to menu plan is that we've always tried to do it on Sunday, but we go grocery shopping on Saturday, so menu planning takes on the psychic burden of requiring a second grocery trip. So now we do it on Friday night with a bottle of wine and it's better.
Saturday: Oven ribs, mashed potatoes, corn on the cob
Sunday: Mashed potato aroncini with leftover potatoes, Spanish eggs
Monday: Leftover ribs, cucumber salad, leftover potatoes
Tuesday: Broccoli salad with farro and smoked cheddar, bratwurst
Wednesday: Leftover broccoli salad, pan-roasted chicken thighs, tomato salad of some sort
Thursday: Quiche, leftovers of all sorts
Friday: Pizza
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Post by Floyd Diabolical Barber on Aug 12, 2024 19:15:13 GMT -5
We're at the state fair. I just walked past a stand selling alligator balls. What I want to know is who is the brave soul who harvests them?
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LazBro
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Post by LazBro on Aug 19, 2024 7:37:45 GMT -5
Got one I'm really excited about this week.
Sunday: Got my rib fix. No-wrap St. Louis cut ribs on the smoker, with baked beans (canned), buttered corn, and cornbread. My son actually ate a few bites of one rib off the bone, and said he liked it. He then said he was done with dinner, having not touched anything else.
Monday: Bro family nachos. One pan of just cheese, another pan of pulled pork with green onion. Served with more chips and salsa, pickled jalapenos, and I'll make guacamole if I can score some ripe avocados today. Fine if not.
Tuesday: Pasta night. Choice of tomato sauce, which my kids will prefer, or a pesto cream sauce I'll make using some pesto out of the freezer. With simple sauteed Italian chicken cutlets and asparagus. Homemade bread probably.
Wednesday: I've had this recipe for an Egyptian Beef Shawarma saved on YouTube for 9 months, and I'm finally going to make it. Beef braised until tender in onion, citrus zest, vinegar, sumac, and 7 spice, served on fluffy buns with a sumac onion salad. My god, it looks glorious. With fries.
Thursday: ? ? ?
Friday: Waffles, bacon, fruit.
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Post by Pedantic Editor Type on Aug 19, 2024 8:53:25 GMT -5
Sunday: homemade chicken sliders
Monday: Chicken tacos
Tuesday: buffalo chicken mac-n-cheese
Wednesday: breakfast-for-dinner (pancakes, sausage)
Thursday: Burrito bowl (rice, chicken, beans, corn, assorted other toppings)
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Post by The Stuffingtacular She-Hulk on Aug 19, 2024 9:47:35 GMT -5
I finally feel like cooking again, now that the mad rush of work is over and I've had sufficient vacation time to relax. I ate very well in coastal North Carolina, though unfortunately the barbecue place my friends like best was closed due to needing repairs for leaks from all the rain. But it gives me something to look forward to! I particularly enjoyed the various taphouses and breweries we visited and would like to go back and try more of them, too.
Sunday: Caprese salad with peach, burrata, mint, and tomato; garlic bread
Monday: Lemon-pepper chicken meatballs in gravy over egg noodles, broccoli rabe with garlic
Tuesday: Leftover pizza from Saturday night dinner with my parents
Wednesday: Filipino chicken adobo, coconut jasmine rice, and smashed cucumber salad
Thursday: Leftover meatballs and noodles or chicken adobo and rice
Friday: Takeout, baby!
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Post by Liz n Dicksgiving on Aug 19, 2024 13:33:31 GMT -5
This week! (And I'm home from work today, having taken a sick day to get my annual physical this morning. I'VE ALREADY BEEN TO THE GROCERY STORE! This is the most luxurious and glorious feeling ever. It's 2:30 on Monday afternoon and I don't have to go to the store again this week!)
Monday: My favorite work-from-home lunch is a colossal salad with mixed greens, roasted beets, hard-boiled eggs, and feta. I planned to make that last Thursday (the only WFH lunch day I had last week), but Hugs surprised me by being home early from a dentist appointment (she does not beet or hard-boiled egg, so this is a Boomer-and-me only meal). I'm home today for lunch, but wasn't home in the morning to get the beets roasted, and was bummed that another day was going by when we had nice lettuces (rare in August!) but weren't having the salad. Then I had a brilliant idea: we could have it tonight for DINNER! While Hugs is late-shifting! So the beets are in the oven now, and I'm very excited for dinner.
Tuesday: Orzo/chicken/feta/various high-summer veggies salad, with a vinaigrette made with corn vinegar.
Wednesday: Pasta with raw heirloom tomato sauce. I like making this with ricotta, but I forgot to put ricotta on my shopping list. "Self," I said, "You don't need to write that down, because there's no way you'll forget ricotta!" Reader, I always have to write it down. But I impulse-bought itty bitty little mozzarella balls, so that might be fun instead? We'll see. Like I said, I'm done going to the grocery store this week, so it'll have to do.
Thursday: BLTs! With oven fries!
Friday: Frozen pizza.
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Tellyfier
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Post by Tellyfier on Aug 22, 2024 7:29:56 GMT -5
This year with the extra holiday has sadly had the effect me gaining weight like there's no tomorrow. Trying to eat less and healthier is not fun and I'm not particularly good at it yet but I'm trying my best. Two kilos are gone, only about 8 to go to be back in a reasonable shape. So the other idea I had was: If I can't live without certain foods I could at least burn a few calories if I make it all from scratch. (Completely) Homemade Burger time it is! Started off making buns and they turned out pretty good:  I made them using this recipe: Well just not as whole bread but in bun form. I also used spelt flour which is supposed to be somewhat healthier. It makes the bread sturdier, more "bready" while still being "airy" enough. I really liked them because they can really hold some huge patties and stuff without getting soggy. Will make again. The different sizes come from me not quite knowing how they'd turn out in the oven so I experimented with 80-110 grams, turns out 100g was the perfect size. And yes I glazed them with butter. Got me the meat grinding attachment for the ole KitcheAid and made my first own ground meat. Beef was from a steak that was on sale but that was very lean so I added some pork belly fat. As the internet told me I put the meat and the equipment in the freezer for half an hour. Can't say how much it helps because first time making but no problems getting it all through and easy cleanup. From then on it was the usual smash burger routine. Very basic sauce on the bottom (Mayo, Ketchup, bit of Mustard and finely chopped pickles), some shredded salad because that totally makes it healthy, then the patties, caramelized onions on top (made that while the buns were in the oven)  And since this is the internet, the always important cross-section:  It was so, so good. Only downside is I can never use store bought buns and ground beef again because of my stupid pride in the kitchen and the Gal not accepting anything less since we had these. |
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LazBro
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Post by LazBro on Aug 22, 2024 7:41:20 GMT -5
This year with the extra holiday has sadly had the effect me gaining weight like there's no tomorrow. Trying to eat less and healthier is not fun and I'm not particularly good at it yet but I'm trying my best. Two kilos are gone, only about 8 to go to be back in a reasonable shape. So the other idea I had was: If I can't live without certain foods I could at least burn a few calories if I make it all from scratch. (Completely) Homemade Burger time it is! Started off making buns and they turned out pretty good: I made them using this recipe: Well just not as whole bread but in bun form. I also used spelt flour which is supposed to be somewhat healthier. It makes the bread sturdier, more "bready" while still being "airy" enough. I really liked them because they can really hold some huge patties and stuff without getting soggy. Will make again. The different sizes come from me not quite knowing how they'd turn out in the oven so I experimented with 80-110 grams, turns out 100g was the perfect size. And yes I glazed them with butter. Got me the meat grinding attachment for the ole KitcheAid and made my first own ground meat. Beef was from a steak that was on sale but that was very lean so I added some pork belly fat. As the internet told me I put the meat and the equipment in the freezer for half an hour. Can't say how much it helps because first time making but no problems getting it all through and easy cleanup. From then on it was the usual smash burger routine. Very basic sauce on the bottom (Mayo, Ketchup, bit of Mustard and finely chopped pickles), some shredded salad because that totally makes it healthy, then the patties, caramelized onions on top (made that while the buns were in the oven) And since this is the internet, the always important cross-section: It was so, so good. Only downside is I can never use store bought buns and ground beef again because of my stupid pride in the kitchen and the Gal not accepting anything less since we had these.
Gracious! This is top work, Telly. Those buns look fantastic, and that final cross-section is just glorious.
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Post by Liz n Dicksgiving on Aug 22, 2024 9:54:14 GMT -5
Tellyfier that burger is SPECTACULAR! And looks like an absolute health bomb -- it's like a full spa/wellness day on one plate! But seriously, once you go homemade bun there's no going back. As the hamburger bun baker in my house, I genuinely like making them and prefer them to storebought, but sometimes I don't have time to bake any and would really like to have burgers... and that's when Hugs gets really sad-sounding when she tells me, weakly, that sure, it's okay if I buy buns from the store, if I really have to. I am never so cruel that I actually go through with it.
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Post by The Stuffingtacular She-Hulk on Aug 22, 2024 11:50:50 GMT -5
Goddamn it, I hate going to the office. My cheapest lunch option is a $5 slice of margherita pizza, and some fools across the street are selling a Baltimore pit beef sandwich on a fucking sesame roll (WRONG) and have the goddamn nerve to charge $18 for it (WRONG). Some other fools are selling SINGLE TACOS for $6 apiece.
The Mexican place in the weird old International Square food court across from my old building charged $6 for a giant burrito that tasted incredible and was made by the nicest ladies on earth. I hate Navy Yard so, so much.
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Post by Liz n Dicksgiving on Aug 24, 2024 11:22:59 GMT -5
Tomatoes are in the oven now, starting off another season of canning. I feel like I was just doing this; how's it been a year already?
Anyway, these are sauce tomatoes from the farmers market, nothing I grew myself or got from one of my CSA's (I'm a member at three farms and none do sauce tomatoes! I miss my old farm so much, just for that). There's only one farm at this market that sells bulk sauce tomatoes, and they'd clearly gone through quite a few of them by the time I got there this morning. The guy was telling me that he had one customer who bought an entire pallet of boxes of them; he and I both marveled at how many jars that person has rattling around their house. (They were apparently doing a thing where the whole extended family gets together to process tomatoes. Still. That's a lot of them.)
Last year I think I got five 25-pound boxes the week before Labor Day, and then went back for three more on Labor Day weekend. I suspected the second wave had been picked at the same time as the first ones, because I had way more waste from rotten tomatoes in those later boxes. I also ended up with enough canned puree that we've got extra going into this winter. So I vowed I'd just get four boxes today and be happy with that much; I'm really not very excited to be canning at all right now (and have teetered on the edge of "I can just buy canned tomatoes at the store like normal people do") and truly do not want this to drag on. So I walked up to the stall with the sauce tomatoes, looked down at the pallet with five boxes left on it, told the guy I wanted four boxes and he said, "I'll give you five for the same price." I didn't hesitate even one second and said, "Sure!" Excellent work sticking to my guns. Sigh.
All of my bosses are at a conference in the UK next week, so I'm thinking I'll work from home all week. That'll afford me some time to hammer away at all of this. What a dream it would be to be done BEFORE next weekend!
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LazBro
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Post by LazBro on Aug 26, 2024 8:00:57 GMT -5
Late in the month and low on budget, I'm trying to cook out of the freezer.
Sunday: Burgers on the griddle, with oven fries. Traditional cheeseburgers for the Mrs. and my boy, but I wanted to go for more of a steakhouse vibe on mine. I went with a single 6-ounce patty instead of my typical two 3-ounce patties, and I topped it with a mountain of caramelized onions and an "exceeds even my own expectations" sauce I whipped up. Mayonnaise, some of the fancy spicy Worcestershierarewera sauce I was gifted, little bit of stone ground mustard, little bit of horseradish. It was pretty dang good.
Some days might get swapped around here as I wait patiently for a couple avocados to get where I want them.
Monday: Spaghetti and meatballs. Sauce and meatballs out of the freezer. Salad, Leftover burger buns to make a cheap-o garlic bread.
Tuesday: Hopefully Bro family tacos. Beef and potato filling served on puffy fresh fried shells and served with a assortment of toppings, including my fresh guac.
Wednesday: Breakfast on the griddle. Pancakes, bacon, sausage, eggs for me. I've got some flour tortillas that are just kind of hanging around, so while I make pancakes for the kids, I might taco it up for myself.
Thursday: ? ? ? (But the boy told me he wanted to do chicken kabobs, so maybe that? I'd have to buy the chicken though, so I'll think about it.)
Friday: Nothing! instead I'll be driving 11 hours to Albuquerque and eating dinner at my uncle's house.
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Post by Pedantic Editor Type on Aug 26, 2024 8:39:15 GMT -5
Food? Food.
Sunday: Deli chicken sliders
Monday: Potato flatbread, salad
Tuesday: ground chicken tacos, chips, salad
Wednesday: Fiochetti, garlic bread, salad
Thursday: Chicken tikka masala/rice/naan
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Post by Liz n Dicksgiving on Aug 26, 2024 8:55:05 GMT -5
It's Getaway Week at stately Dick N Hisses Manor! At this time next week I'll be on... well, holiday, but the day after I'll be on vacation! I'm also working from home all week to get my tomato canning done, so I'm busy in the kitchen all day with non-foodstuff foodstuffs, in a way. Like, I'm tired of cooking from all this cooking, but it's not anything we can eat right now. So I'm doubly not interested in making dinners. So, with all of that in mind...
Monday: We have bacon leftover from BLT night last week, so Boomer and I are having carbonara tonight! WOO HOO!
Tuesday: We're trying carryout from the Thai place in town. I am very eager to have more Thai food in my life, but we've only ordered once from this place, years ago, during a non-Hugs visit. Hugs (our resident picky eater) had some reason she didn't enjoy that experience, and made it clear that she didn't want to order from them ever again. I mentioned it a few weeks ago, how I'd love to eat from there but she doesn't want to, and she was like, "What? No! I never said that!" Hmph. She totally said that. So she's backtracked and suggested it was a problem with the order involving our horrible BIL, but he wasn't even here for that visit, so I don't know what she's misremembering here. Anyway, she's trying to prove that she's not the reason I never get Thai food now, and is letting me get Thai food.
Wednesday: I have no idea.
Thursday: Carryout from our regular Chinese place!
Friday: Frozen pizza, because vacation has begun!
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