Behemoth Posted March 26, 2020 Share Posted March 26, 2020 Leftover lasagna for lunch. The bottle of Barbera we had with it the night before did not yield leftovers somehow. Made lemon custard sponge things with the minis between conference calls. Dinner was macaroni and cheese using up the rest of the Comte for the mini's, miso soup and kimchi fried rice for me and Mr. B. In an act of remarkable foresight I made simple syrup yesterday. Mezcal sours tonight I think. Quote Link to post Share on other sites
StephanieL Posted March 27, 2020 Share Posted March 27, 2020 Trying to avoid too many snacks. Am downing a lot of caffeine in an attempt to boost my metabolism. Quote Link to post Share on other sites
bloviatrix Posted March 27, 2020 Share Posted March 27, 2020 Meanwhile, I managed to find time to inhale a carrot for lunch somewhere around 3 in the afternoon. Work is nuts and then add dealing with the kid on top of it. Quote Link to post Share on other sites
Sneakeater Posted March 27, 2020 Share Posted March 27, 2020 Lunch is for wimps. Quote Link to post Share on other sites
joethefoodie Posted March 27, 2020 Share Posted March 27, 2020 3 solids a day here. I was worried about supply, so even though I'm supposed to get my subscription delivery shortly... 3 bags from George Howell somehow showed up. I figured I'd give the medium roast a try for afternoon moka pot coffee. Or maybe I'll fire up Silvia. Lunch yesterday was rice and beans (beans from freezer), along with beet salad and celery root remoulade. Dinner started with this... Sauté of peppers and onions. Sausage and peppers. Potato salad. Tomato/cucumber/avocado also alongside. D'artagnan chicken sausage was used, and don't think I'd buy again, but I was experimenting during the last freezer sale. At least they're low calorie/low sodium compared to real sausage. Quote Link to post Share on other sites
Abbylovi Posted March 27, 2020 Author Share Posted March 27, 2020 I have an excess of dill and parsley and mushrooms as thinking a green goddess dressing. Any other ideas? Quote Link to post Share on other sites
joethefoodie Posted March 27, 2020 Share Posted March 27, 2020 I like that, or a classic Ranch dressing... https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing You could also try pickling the mushrooms? Quote Link to post Share on other sites
Abbylovi Posted March 27, 2020 Author Share Posted March 27, 2020 Thank you! I don’t know how mushrooms got in there, a weird autocorrect for “was”? 🤣🤣🤣 Quote Link to post Share on other sites
Rich Posted March 27, 2020 Share Posted March 27, 2020 I have an excess of dill and parsley and mushrooms as thinking a green goddess dressing. Any other ideas? Parsley pesto is very nice - add a bit of nutmeg. Dill - buy a fresh salmon filet and - well you know the rest. Quote Link to post Share on other sites
mitchells Posted March 27, 2020 Share Posted March 27, 2020 If you want to crush your self esteem, you need to check out the "home cooking" by chef Hideki Nishi from Neige d'Ete in Paris. On their Facebook Page. Quote Link to post Share on other sites
voyager Posted March 27, 2020 Share Posted March 27, 2020 If you want to crush your self esteem, you need to check out the "home cooking" by chef Hideki Nishi from Neige d'Ete in Paris. On their Facebook Page. Too bad they don't serve those "homely" plates in house. 1 Quote Link to post Share on other sites
Josh Karpf Posted March 27, 2020 Share Posted March 27, 2020 Since they weren't really part of our self-isolation supplies, even though I counted them as canned protein along with the sardines and tuna, I opened my favorite Bar Harbor whole clams and chopped clams and added them to a fennel-stalk stir-fry with fermented and salty black beans, garlic, and sesame. Not being able to use a wok on the induction was a terrible disappointment when we moved in. But the high heat means plenty of wok hey anyway. 1 Quote Link to post Share on other sites
joethefoodie Posted March 27, 2020 Share Posted March 27, 2020 Nice. There was a discussion (on another food board) a while back on the whole "wok hey" at home thing. According to people who live in China, it really doesn't happen at home (in China), and that's OK. And as I've often promulgated about home cooking - you're home, not in a restaurant where every burner, and the oven, is cranked to 10. Quote Link to post Share on other sites
Abbylovi Posted March 29, 2020 Author Share Posted March 29, 2020 Last night I made the buttermilk brown butter cake from Alison Roman's cookbook. Given the amount of butter in it, it didn't blow my skirt up. And this morning (because insomnia) I made a celery root soup using some of the last CSA roots, which I topped with feta. While cleaning out my pantry I found a hidden kilo of bomba rice. 1 Quote Link to post Share on other sites
mitchells Posted March 29, 2020 Share Posted March 29, 2020 Was all set for beer can chicken with grilled eggplant but the weather didn't cooperate so went with paccheri in and eggplant and tomato sauce with smoked mozzarella and parmagiana. Salad of grapefruit, mixed greens and avocado. Huge ice cream sundaes for dessert. This morning was an online workout class with The Fam but then we blew it all with potato pancakes, poached eggs, smoked salmon topped with sour cream and scallion. Bloody Maria's to go with it. Salmon delivery yesterday. Wagyu burgers arriving Tuesday. More beans on the way..... Lettuce and other greens are the hardest things to maintain quantities of. 1 Quote Link to post Share on other sites
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