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Post by imec on Oct 24, 2009 14:09:03 GMT
Yes, I think you all get the gist of what I was saying. (someday we'll have to discuss the visual effects of eating a lot of red beets... )Yes, lagatta, there is a sizable Asian population here and many good Asian groceries. Also an Asian family runs one of the most popular stands at my local farmer's market.
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Post by imec on Oct 24, 2009 21:14:53 GMT
Dinner out for Mrs. I's birthday. The restaurant is in the middle of a beautiful park where we did a lot of our courting together as kids.
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Post by Deleted on Oct 24, 2009 22:05:18 GMT
Imec, you and your wife have known each since you were kids? That's so lovely. Hope Mrs.I had a great birthday.
We ate out today, as I spent the day in the city.
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Post by Deleted on Oct 24, 2009 22:17:42 GMT
looks like a great market imec and there for a long time I see. have fun tonight!
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Post by bixaorellana on Oct 25, 2009 0:35:43 GMT
What a wonderful way to celebrate. Happy birthday, Mrs. Imec, happy birthday to you!
What kind of funny Canadian squirrels are those in the park photos?
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Post by imec on Oct 25, 2009 20:15:01 GMT
Most of our squirrels are gray or red (in Southern Ontario, most are black). The ones in that picture are probably in the zoo.
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Post by Deleted on Oct 27, 2009 1:32:24 GMT
The people I'm working for went out fishing yesterday and gave me a huge redfish filet that I drizzled with olive oil and took chopped up tomatoes,onion,lime juice,cilantro and loosely wrapped in foil,skin side down and put on the grill. I guess it's kind of a Greek Style of doing fish a friend taught me years ago. The filet was thick,and it was a little tricky but came out great. Had some roasted potatoes and a small romaine salad with. And a baguette.
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Post by lola on Oct 27, 2009 1:47:44 GMT
yum, casimira
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Post by existentialcrisis on Oct 27, 2009 10:22:04 GMT
...wondering what was in the Eygptian buffet....
Tonight I made an Autumn inspired Quinoa dish, featuring diced sweet potato and butternut squash cooked with a bit of orange juice, honey, cardamom, coriander, and nutmeg, with quinoa, lima beans and cranberries. wow.
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Post by hwinpp on Oct 27, 2009 10:39:54 GMT
This evening, and for the next 11 evenings (3 down so far), I'll be eating rice porridge with nothing but a glass of lime juice.
At least breakfast and lunch are goodish...
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Post by bixaorellana on Oct 27, 2009 14:09:17 GMT
Did you invent that recipe Existencia? (Do you mind this shortened version of your name, incidentally?) It's interesting, but I'm having a little trouble imagining it, particularly with lima beans in it.
HW -- stomach problems? trying to lose weight? detox?
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Post by rikita on Oct 27, 2009 15:25:17 GMT
i guess i will just have a sandwich for dinner.
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Post by auntieannie on Oct 27, 2009 20:14:27 GMT
we had a leek risotto for dinner tonight.
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Post by bixaorellana on Oct 27, 2009 23:25:22 GMT
I just had mine. My body is not in sync with the one-hour clock rollback. I got home from the market and started putting supper together. As I carried my plate to the table, I glanced at the clock and was shocked to see it was only twenty of five. Oh I'd hardly had anything earlier in the day.
Supper was a salad of tomatoes, onions, poblano, cilantro, and smoked fish, along with a dish of huitlacoche cooked with chayote.
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Post by hwinpp on Oct 28, 2009 6:18:00 GMT
Diet. Because of stomach problems. Not very amusing...
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Post by Deleted on Oct 28, 2009 17:43:23 GMT
Tonight I will have pasta with the tomato sauce I made just before leaving for Egypt to save the items that would spoil during my absence. (It contains tomatoes, mushrooms and onions so it should be okay, or at least edible.)
My boss is the only person to have become ill in Egypt this time, out of a group of 23. Normally in a group that size, we have at least 4 or 5 victims per seminar.
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Post by komsomol on Oct 28, 2009 18:11:49 GMT
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Post by Deleted on Oct 28, 2009 20:40:23 GMT
I am going to go out and eat oysters,lots of oysters.
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Post by imec on Oct 28, 2009 21:08:56 GMT
Which is the "Jealousy" emoticon?
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Post by bazfaz on Oct 28, 2009 21:19:42 GMT
We had brandade de morue. Starter was a composed salad (doesn't it sound peaceful in English) of some left over roast pork with the sorrt of things that are lurking: red pepper, shallot, gherkin, a cabbage leaf - oh damn, I forgot the four radishes.
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Post by cristina on Oct 28, 2009 21:22:37 GMT
Its rather chilly here today; at least it feels like a crisp autumn day so I am charging into making pumpkin soup. So far, I have successfully eviscerated my little sugar pumpkin and it is now roasting in the oven along with a bunch of garlic cloves. It smells wonderful. And Bixa, I have saved the seeds to roast once they've dried. Probably tomorrow.
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Post by lola on Oct 28, 2009 21:44:17 GMT
I'm fond of brandade de morue, and wish I had it in my dinner pail.
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Post by bazfaz on Oct 28, 2009 21:57:52 GMT
There is some left over which I am freezing. It will make an easy starter, a little spread down leaves of endive.
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Post by bixaorellana on Oct 28, 2009 23:39:38 GMT
Well, that's a cute little manageable-size pumpkin! Why is it called a sugar pumpkin?
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Post by cristina on Oct 29, 2009 0:11:11 GMT
Well, that's a cute little manageable-size pumpkin! Why is it called a sugar pumpkin? All I know about sugar pumpkins is from a Martha Stewart article from a few years back, where she referred to them as the best pumpkins for cooking. I think they are sweeter than the larger pumpkins sold in American grocery stores and they definitely have more (thicker) flesh. I finished roasting the pumpkin but then was invited out for dinner tonight. So I will refrigerate it until tomorrow when I'll actually make the soup. Also, I had hoped to find chestnuts in my little gourmet market today but there were none to be found. But they did have pomegranates for less than half of the price of my regular grocery store so I picked up a few of those. Not for use in the pumpkin soup, of course.
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Post by bixaorellana on Oct 29, 2009 2:02:12 GMT
The flesh does look denser and less fibrous. Maybe the jack o'lantern pumpkins were bred for size more than anything else. I miss regular winter squash. Almost the only one available around here is the chilacayote, which is huge and heavy and requires a chain saw to open it. They're made into a drink or candied. I am pretty sure the little round zucchini here are immature chilacayotes. Whatever -- I'd like to have the occasional butternut or acorn squash. (not my photo: farm3.static.flickr.com/2087/2321276389_c02d44f01a.jpg?v=0)
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Post by Deleted on Oct 29, 2009 6:29:04 GMT
While I was in Egypt, they sneakily closed one of my supermarkets for renovation; it won't reopen until next week. This disrupts my dinner plans.
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Post by existentialcrisis on Oct 29, 2009 7:50:07 GMT
Bixa - you can shorten my name however you like. Can I call you Bixa? lol
I got that recipe off the internet. You'll find it if you serach for Autumn Quionoa with Butter Beans, or something like that. I guess butter beans are lima beans. Incidently, I guess I don't like lima beans all that much. Who knew? So I would use less next time... or use another legume instead. Otherwise, the dish was quite good.
Christina: were you planning on making pumpkin soup with roasted chestnuts? that's on my list of soups to make! Though I will admit, I always use canned pumpkin for such things...
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Post by existentialcrisis on Oct 29, 2009 11:02:26 GMT
Oh and I almost forgot - tonight I made red snapper (a fish unavailable on the east coast, so a novelty for me) with a ginger lime butter that I conjured up, with steamed spinach and mashed potatoes (skins on of course!). I don't know why but I love my own mashed potatoes more than any other...
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Post by bixaorellana on Oct 29, 2009 14:29:57 GMT
Absolutely! Orellana is the last name.God, that ginger-lime butter sounds perfect for red snapper, a fish I can get easily.
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