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Post by bixaorellana on Aug 11, 2020 3:43:51 GMT
Mich, in the rainy season here it is often cool and damp in the evenings, so those fall-type meals can be enjoyed even in the summer.
Your supper sounds interesting and different -- also very nutritious.
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Post by rikita on Aug 11, 2020 21:16:03 GMT
today we had lentil soup (the purreed kind) and bread with cheese sandwiches, and then milk noodles with some berries.
yesterday we went to a nearby indian restaurant, where i had some dish with paneer in tomato sauce, and agnes had the chicken curry from the children's menu.
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Post by bixaorellana on Aug 11, 2020 21:24:22 GMT
The only pureed lentil soup I know is the kind from Turkey -- very plain, but delicious. Your supper sounds nice, Rikita. What are milk noodles?
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Post by casimira on Aug 11, 2020 21:45:11 GMT
I got some fresh lump crabmeat today from the Farmer's Market and am going to make crab cakes and serve them on a bed of different micro-green lettuces that were also purchased at the a.m. market.
It's very hot and humid so I haven't been keen on using the oven to cook and I rarely fry on the stovetop. But, crab cakes don't require too much in the way of frying and I'll use all the crabmeat so as to have leftovers for tomorrow's lunch. Unless we eat them all...
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Post by rikita on Aug 11, 2020 22:36:43 GMT
yes, it was like the one from turkey. milk noodles is a type of soft small noodles cooked in milk and with some sugar. like, a sweet dish mainly for kids.
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Post by bixaorellana on Aug 11, 2020 22:58:57 GMT
Interesting, Rikita, thanks.
Mentioning those crabcakes is kinda cruel, Casimira!
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Post by htmb on Aug 12, 2020 0:07:02 GMT
I had a meatless stir fry with the odds and ends of vegetables I found in the bin and a last bit of cooked rice, plus a side of oven baked sweet potato fries.
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Post by tod2 on Aug 12, 2020 9:13:10 GMT
My sister and I have been swopping recipes lately and she sent me a recipe for Japanese chicken - which I copied but used duck breasts. Basically it is meat cooked in a soy, honey, rice wine vinegar, brown sugar or palm sugar, sesame oil, garlic, crushed fresh ginger. They smell too divine whilst roasting (after searing the duck skin first). I served them with steamed slices of carrot, celery, snap peas and leek slices on white rice. Also cabbage shredded and quickly stir fried with garlic and butter.
Tonight it's cooks night off so we will have home cooked burgers. Beef patties done in the Airfryer.
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Post by kerouac2 on Aug 12, 2020 11:33:04 GMT
I made a potato and garlic salad last night with some soy-soaked hard boiled eggs, same baked goat cheese and a tomato.
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Post by casimira on Aug 12, 2020 12:08:56 GMT
Mentioning those crabcakes is kinda cruel, Casimira! Sorry Bixa... they came out really well. I'm so glad I thought to replenish my Old Bay seasoning mix at the grocer recently as I hadn't used it in such a long time it surely was rank. And, I learned a really long time ago from a lady from Maryland where crabcakes are a very popular mainstay, how to make them without a ton of breadcrumbs that make them too gummy and take away the sweetness of the crabmeat. The ones offered at groceries usually frozen, are dreadful. I made smaller ones so there are a few left if you're around at lunchtime.
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Post by kerouac2 on Aug 12, 2020 18:59:31 GMT
Tonight was shark steak with stewed kumquats, lime, Thai chillies and green onion. WTF?
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Post by bixaorellana on Aug 12, 2020 20:36:39 GMT
Thanks for the kind invitation, Casimira. Perhaps a rain check when we don't have to distance anymore? Your mention of Old Bay reminded me of a major personal trauma: I have run out of Tony Chachere's. You should give that a name, Kerouac -- it looks delightful.
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Post by kerouac2 on Aug 12, 2020 20:39:32 GMT
I still have a stock of Old Bay but now I forget to use it most of the time, being obsessed with curry and cayenne.
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Post by whatagain on Aug 12, 2020 21:03:59 GMT
Tonight i ate ...nothing. Didnt really digest lunch, so skipped dinner.
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Post by mickthecactus on Aug 12, 2020 21:09:50 GMT
Old Bay sounds like an after shave.
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Post by rikita on Aug 12, 2020 22:10:59 GMT
a kind of improvised gazpacho, and cheese sandwiches. ice cream for dessert.
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Post by kerouac2 on Aug 13, 2020 16:37:55 GMT
I cooked some Chinese noodles and covered them with marinated chicken bits and crème fraîche.
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Post by rikita on Aug 13, 2020 21:23:58 GMT
just various things ... baked potato and sour cream, a soft boiled egg and some raw veggies for a., and an omelette with mushrooms and tomatoes for me, and then some smoked salmon ...
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Post by lagatta on Aug 14, 2020 2:09:17 GMT
I'd love a recipe for crabcakes that are mostly crab. We have lovely crab; the season for fresh is over now. However crab cakes are not a local recipe and any frozen ones I've bought have been horrible.
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Post by bixaorellana on Aug 14, 2020 2:44:30 GMT
I wasn't very hungry this evening, so not at all inspired. Luckily I remembered Rikita's mention of gazpacho & that I had cucumber & some nice but veering-on-overripe tomatoes. It hit the spot.
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Post by onlyMark on Aug 14, 2020 6:25:29 GMT
I've got some in the fridge as well. For some reason it's like a stew or a chilli in that it always seems best the next day.
Bixa, what do you put in yours? Have we covered this before? Do you tend to put in bread, galic, onion, bell pepper or any of them? Mine is always basic with just cucumber and tomato (plus the oil etc) though I do put a little tabasco in it.
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Post by kerouac2 on Aug 14, 2020 10:19:59 GMT
I bought some Alvalle gazpacho the other day with no tomato at all in it -- it was mostly cucumber and mint.
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Post by tod2 on Aug 14, 2020 11:36:20 GMT
Last night was lamb steaks grilled in the airfare - does a really good job. Served with stirfried shredded cabbage, matchstick carrots and green beans.
Tonight I'm having Kingklip fillets and Mr. is having Hake fillets. Both fresh not frozen which is normally how the supermarket sells them but I went to my fish shop. I'm serving them lightly dusted in flour and seasoning then panfried. On the side we will enjoy more spinach from the garden, creamy duchess potatoes piped into bell pepper halves and baked.
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Post by bixaorellana on Aug 14, 2020 21:28:00 GMT
I've got some in the fridge as well. For some reason it's like a stew or a chilli in that it always seems best the next day. Bixa, what do you put in yours? Have we covered this before? Do you tend to put in bread, galic, onion, bell pepper or any of them? Mine is always basic with just cucumber and tomato (plus the oil etc) though I do put a little tabasco in it. I do like the classic Spanish version with the bread, although really, the sky is the limit as far as what does or doesn't go into it. I found the old gazpacho thread, where I and others expound on the subject: anyportinastorm.proboards.com/thread/3904/egyptian-gazpacho
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Post by tod2 on Aug 15, 2020 17:35:06 GMT
Tonight a light dinner of a small store bought individual vegetable and cheese tarts - short crust pastry - and grilled big brown mushrooms in butter and garlic. We had ham and salad rolls for lunch so this light supper was perfect.
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Post by kerouac2 on Aug 15, 2020 17:52:47 GMT
Leftovers and too much rosé. But I had a can of cassoulet for lunch.
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Post by bixaorellana on Aug 16, 2020 6:16:37 GMT
I had some leftover chili & boiled some overly large shell macaroni. It was okay, but after eating a little bit I felt full and didn't want any more. Harley was thrilled.
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Post by mickthecactus on Aug 16, 2020 6:42:57 GMT
Takeaway pizza from local Italian. Utterly delicious.
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Post by mich64 on Aug 16, 2020 16:05:26 GMT
Last night we decided to try out the only restaurant delivery option available to us, dock to dock! There was a local favorite restaurant that had sold just before COVID. the plan was to shut down for renovations and reopen in April, however that opening was postponed. With the only option when opening being pick-up or delivery, they decided to expand the concept of delivery and purchased a few watercraft (Sea-doo's) and began offering dock to dock service to homes and cottages around the lake, using GPS technology, for a charge of $8.00, well the service has become a huge success!
We set up two table on our dock for the 6 of us. We ordered 2 Crispy Chicken Club's, one with regular fries and the other with sweet potato fries, a vegetarian wrap with fries, a cheese burger with fries and 2 Chicken breasts dinners stuffed with brie and spinach accompanied with a twice baked potato and seasonal vegetables. Everything arrived hot and the fries were actually still crispy! Everything was delicious!
For dessert we had Lemon Meringue S'mores over the campfire.
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Post by tod2 on Aug 16, 2020 16:09:51 GMT
Mich64 - that sounds such a nice service to have. I wondered how they transported the food on the watercraft……My Seadoo was quite big, but nowadays they are almost small boats. Just wondered if they had some kind of fitted delivery basket at the back.?
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