|
Post by bixaorellana on Mar 25, 2020 23:12:03 GMT
I am not unaware of my nutritional good fortune in living here. Also, I am now extremely glad that I gave up eating meat at home a few months ago, as it's one less thing to worry about. There are people online here offering cheese deliveries, but I may have to eventually venture into the market for eggs. Really, for the moment I think I'd prefer to rely on beans for protein and just stay in as long as possible.
|
|
|
Post by lagatta on Mar 25, 2020 23:39:53 GMT
Indeed. I do still consume a bit of poultry (mostly the flesh found on bones for stock) but haven't eaten red meat for a long time. I do have digestive problems with beans (I love beans) but by adding them in carefully find these have been abating. I'd have a problem with your cheese (my favourite food) because I fear it might be mostly cow - hope I'm mistaken.
I'm so very tired.
|
|
|
Post by bixaorellana on Mar 26, 2020 0:09:47 GMT
Why are you tired? That's worrisome.
|
|
|
Post by rikita on Mar 26, 2020 0:26:17 GMT
gnocchi with mushrooms, carrots, tomatoes, beans and cheese. a. didn't like it, she just eat two or three gnocchi and no vegetables ...
|
|
|
Post by Kimby on Mar 26, 2020 0:43:08 GMT
With all this extra time spent at home, I’m resurrecting some old favorite recipes that “take too much time”.
Like tonight’s chicken with mushrooms and artichokes. And instead of 90-second microwaved rice, I simmered long grain brown rice for 45 minutes.
And the leftovers will be going into the freezer for a future meal when I don’t feel like cooking.
|
|
|
Post by bixaorellana on Mar 26, 2020 1:55:31 GMT
Tsk, Agnes ~ that stuff is good for you and it really tastes good, too. Give it a fair try!
That sounds really nice, Kimby. I think that extra care with cooking right now is an important coddling component to help us get through this discouraging time.
|
|
|
Post by kerouac2 on Mar 26, 2020 4:19:40 GMT
Are there no fresh veggies (within walking distance) in Paris, K2, or are your canned veggies approaching their “explode by” date like mine are? ;-) No, there are plenty. I just didn't want to go out yesterday.
|
|
|
Post by bixaorellana on Mar 26, 2020 5:33:29 GMT
I had a salad with Italian lettuce, tomato, string cheese, & new onion, plus a couple of hard boiled eggs & some sourdough toast on the side. It was marvelously delicious.
|
|
|
Post by bixaorellana on Mar 27, 2020 0:59:43 GMT
I'll be having gazpacho accompanied by a nice glass of ice water & perhaps some shaved ice for desert. It is hot here.
|
|
|
Post by lagatta on Mar 27, 2020 1:22:53 GMT
Bixa, as far as I know I'm not ill, and for the moment have no signs of the virus. As far as I know, it is just stress and horrible lonliness. Without Livia, I'd be a basket case.
|
|
|
Post by Kimby on Mar 27, 2020 2:07:41 GMT
Fur-babies are very good company, aren’t they?
Pearl keeps me and Mr. Kimby from being at each other’s throats. And she’s an equal opportunity lap-warmer, the little diplomat!
|
|
|
Post by bixaorellana on Mar 27, 2020 3:04:01 GMT
Aww, sweet Pearl!
LaGatta, superficially I would have thought that you'd be a champ at being alone, since the very nature of much of your work demands it. But then I thought about all the times you've talked about having people over or making something to take to a get-together and realized that of course in normal times you're part of a rich community of friends. I know it's not the same, but thank goodness for phones and the internet to let us know we're not all alone. As far as the stress goes, this is a very very stressful time indeed.
|
|
|
Post by mich64 on Mar 27, 2020 3:17:32 GMT
Some left over turkey and some cheese and crackers. I felt no desire to prepare anything today.
|
|
|
Post by rikita on Mar 28, 2020 0:09:02 GMT
made a weird dish, had some leftover fries and fried them with cut up bread, mushrooms, peas, carrots and grated cheese.
|
|
|
Post by lagatta on Mar 28, 2020 0:31:15 GMT
Bixa, this is in French, but you needn't read it. The young woman in the photo is a lawyer in the health sector. The story is about people "temporarily" fostering non-human animal friends during the crisis, but I doubt very much that the human in the photo will abandon that utterly beautiful doggie. www.ledevoir.com/societe/575876/covid-19-le-meilleur-ami-de-quarantaineYes, my work is best done in solitude, but that isn't all my life and I'm also involved in both cultural and social action initiatives, and of course friends, of various species.
|
|
|
Post by whatagain on Mar 28, 2020 10:21:09 GMT
I cooked yesterday. Paupiette de veau. Veal minced enveloped in a slice of veal in a pan at middle power. Broccolis. Greek pastas. Miam. Tonight my wife cooks....
|
|
|
Post by kerouac2 on Mar 28, 2020 14:00:36 GMT
Tonight will be spaghetti in meat sauce, but I am using minced pork instead of beef. It gives it a completely different taste.
|
|
|
Post by lugg on Mar 28, 2020 18:27:58 GMT
I'm having pasta too but with turkey mince. My daughter is cooking an octopus - judging by the look of it and the smell it may not get eaten which is sad but I am sure our dog will enjoy it .
|
|
|
Post by mich64 on Mar 28, 2020 19:35:30 GMT
Tonight will be spaghetti in meat sauce, but I am using minced pork instead of beef. It gives it a completely different taste. I use minced pork almost always now, I usually add some sausage meatballs as well. The pork does give it a different taste. I have tried minced turkey as well. We are having BBQ pork chops, fries and salad for dinner this evening.
|
|
|
Post by lagatta on Mar 28, 2020 23:03:54 GMT
Italian cooking is very regional, and whether beef, pork or lamb is the more common mammalian meat depends on where you are. I haven't studied this, but suspect the dominance of beef in Italianish cooking nowadays is a boomerang from the North American prairies and the pampas of Argentina and Brazil.
The actual cooked meat (for empanadas) went off in the fridge, and as am taking no chances, will actually be making them with Tofurky fake "ground beef", which I picked up at deep discount (and not past its date). Of course lots of onions and other things will go into the mix.
Though I have a hard time eating much at all. Stress.
|
|
|
Post by bixaorellana on Mar 29, 2020 0:24:28 GMT
I am hungry for supper right now, but it's only 6:23 & my pets are clamoring for the evening walk. There is a big blank spot in my brain where a meal plan should be.
|
|
|
Post by kerouac2 on Mar 29, 2020 5:44:26 GMT
My meal times are completely off due to confinement, but when you live alone, that doesn't matter at all. Europe just went to summer time last night so that will probably disrupt my inner clock even more.
|
|
|
Post by kerouac2 on Mar 29, 2020 10:40:15 GMT
|
|
|
Post by tod2 on Mar 29, 2020 12:13:53 GMT
My meal times are completely off due to confinement, but when you live alone, that doesn't matter at all. Europe just went to summer time last night so that will probably disrupt my inner clock even more.
Ours too Kerouac - we sleep until 9 and breakfast at around 10.30am. Then a 3pm aperitif followed by lunch/dinner. Finding that quite adequate with tea and a biscuit in-between. I made souvlaki three days ago with pork neck steaks. Marinaded in lemon juice, olive oil and oregano from Rhodes in the Greek islands. My friend brought it back especially, last year. We grilled some already but need to grill the remainder today. I have also made a very African dish of brown beans and Samp(white corn kernels) forget name in America now - not grits, the other thing. Anyway, you soak them the night before and cook them until soft and mushy. I added two chicken stock cubes. When our house help makes it she adds chopped onion and a little lard or margarine. So that's dinner today!
|
|
|
Post by rikita on Mar 29, 2020 13:10:41 GMT
for me, since i am intervall fasting, the meal times are kind of fixed. i am only "allowed" to eat between 11 a.m. and 7 p.m. - though yesterday i forgot to have lunch in between, as i only started getting hungry again after 4.30 p.m. and then tought it isn't too long until dinner time, anyway ...
|
|
|
Post by bixaorellana on Mar 29, 2020 23:54:18 GMT
That pork salad (food porn!) looks ideal for the weather here. I note that giving up meat doesn't automatically kill the craving for meat. Samp(white corn kernels) forget name in America now - not grits, the other thing. I think you mean hominy, Tod. I really need to send you a pozole recipe, which I think is something you would greatly enjoy.
|
|
|
Post by bixaorellana on Mar 30, 2020 4:23:01 GMT
Inspired by Kerouac's pork salad, I had ersatz mutton salad tonight. The mutton was TVP soaked in broth made from a mutton-flavored consomme cube brought to me by a kind person from a distant land. The salad also had lettuce, onion, tomato, chick peas, & fresh herbs.
|
|
|
Post by tod2 on Mar 30, 2020 9:30:37 GMT
Yes Bixa, I would greatly appreciate that Pozole recipe. With stocking up for the lockdown we have a lot of dry goods to get through. And Yes - hominy it is! No cooking for me today as we have left-over lamb curry, some souvlaki, and various other bits and pieces tom polish off. I have taken out a frozen pack of beef mince meat which I want to mix with rice and stuff some bell peppers before they have seen better days.
|
|
|
Post by tod2 on Apr 1, 2020 12:59:24 GMT
Catastrophe or the accidental birth of a new dish?……. I keep my Samp (hominy) and brown beans, butter white beans , in the vegetable basket on my drinks fridge. As there is no alcohol on sale during our 21 day lockdown I bought a box wine or better known as Chateau le Cardboard. Haven't bought if for years so not to familiar with the tap on the bag inside. Anyway, it's puking awful and if Im to consume the rest it has to be doctored with other ingredients like Aperol or Campari. Yesterday I went back to the Chateau after 4 days and to my surprise it was empty! WTF! Then on inspection found I must have left the tap slightly askew and the rose` had dripped into the veg basket and saturated all the beans etc. The hominy looked such a beautiful pale pink I decided just to rinse the whole lot and put it in the freezer until needed for a new taste sensation……or not!
|
|
|
Post by kerouac2 on Apr 1, 2020 15:04:14 GMT
Ewww! That's almost as bad as what I did yesterday. I was making "rillettes de sardine" using a clipped recipe that I came across while trying to declutter. It called for a tin of sardines, chopped shallots, yogurt and chopped chives. Strangely enough I had all of them on hand, so bingo!
I opened the tin of sardines and chopped the shallots and dumped them in a bowl. I knew I had some expired plain yogurt, but I also know from experience that yogurt is still fine even 3 or 4 months after its expiration date (strange but true) even if it becomes a bit more watery. The pot of yogurt had expired in mid-February, which is nothing as far as I am concerned, but it had a strange tiny mound of 'something-or-other' on a corner of the seal. It looked to me as though something had dripped on top of it, so no big deal. But when I peeled off the top, there was a matching little indentation in the yogurt, which implied that there had been interaction between the outside world and the yogurt, not a reassuring detail.
Nevertheless, I decided that yogurt is full of good bacteria, so there wasn't much of a risk if I used it. But when I started scooping a bit of it into the sardine mixture, there were strange threads of ick running through it, like tiny tentacles. (Are you ready to throw up yet?) So I only used half of the pot and threw away the rest, with my usual calculation that I might only get very sick and not actually die. Foolhardy as I am, I did taste a tiny bit of the yogurt before I threw it out. It definitely did not taste as it should, but it seemed to be only slightly off. I mixed up everything again, sprinkled the chopped chives on top and put it in the refrigerator.
A couple hours later, I ate every bit of it on melba toast. It was delicious. I did not die.
And so tonight I am baking spare ribs covered with barbecue sauce in the oven.
|
|