anni
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Post by anni on Nov 25, 2008 19:31:12 GMT -8
Tonight for dinner we're having twice baked potatoes, little mini-crab cakes and tossed salad, but what I'm REALLY looking foward to is THANKS! day.
For the big festival of way too much I'm making a gorgeous (I hope) Chocolate-Pomegranate Torte....and I'm hand painting the deep red napkins with abstract leafy things around the edges...hope no one eats them...
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anni
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Post by anni on Dec 1, 2008 19:12:36 GMT -8
I'm still full just thinking about Thanksgiving! Here's the menu: Appetizer Green Chiles in Creamy Walnut Sauce Roasted Garlic/Smoked Tomato Custard with Lemon/Mustard Vinaigrette
Soup Tom Yung Kung
Entree Hickory Smoked BBQ Turkey and Gravy
Side Dishes Roasted Butternut Squash & Fennel Gratin with Cranberries with Cider Glaze Green beans with Mushrooms, Canadian Bacon & Toasted Hazelnuts Herb Dressing with Apple & Pecans Smashed Potatoes with Lots More Gravy
Dessert Struesel Top Apple Pie Homemade Cinnamon Ice Cream Chocolate Pomegranate Torte (YEAHHH, it worked) My little sister cooked everything but the Torte! How did Brian and I get so lucky? She is the most awesome person and I love her so much!!!
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Brian
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Post by Brian on Dec 3, 2008 23:02:02 GMT -8
Tonight Anni invented a dish that was simple yet satisfying for dinner. Well, I don't know how simple it was to make, but our dinner had only two basic ingredients, zucchini and scallops.
She shredded, seasoned and sauteed the squash, upon which she placed them yummy little sea pucks with pesto on top. No carbohydrates, no salad. Just perfect by itself -- and even more delicious than you can imagine.
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anni
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Post by anni on Dec 10, 2008 19:25:16 GMT -8
We're having jazzed up (by me) Trader Jose's Carnitas Tacos. I add onions, dried oregano, chili powder, garlic to the carnitas (shrink wrapped meat found in the deli meat section of TJ's); then dress the tacos with guacamole and cheese. Black beans and fluffy white rice are delicious side-dishes....I didn't know how hungry I was.....not for long!
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Post by anni on Nov 25, 2009 16:40:03 GMT -8
Not a darn thing, yet. It's the day before Thanksgiving. Lots of the stuff for which I'm greatful seems to come loaded with several amendments. More later. This one caught me off guard. For more than a few T-Days I've pretended I was going to polish the silver that was a cherished part of our family. Two years ago I bought the silver polish. Last year I lost it (the polish). This year, and just now, I've completed the "chore" of polishing the entire set of silver. Though tedious while rubbing the cream into the tarnish, then rinsing, and buffing dry, now that I'm finished, I'm quite pleased with myself and with a good job well done!
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anni
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Post by anni on Dec 22, 2009 18:31:16 GMT -8
I'm thinking pasta with Trader Joe's Vodka Sauce. I just add some fresh Italian Sausage and Onion and a plain Romaine salad with Ceasar Dressing and Real ParmigianoReggiano on everything...even Brian! Yummy!
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Post by anni on May 17, 2010 16:30:09 GMT -8
It's been drizzling all day, soooooo:
CLAM CHOWDER alla Ina Garten:
Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, divided 2 cups chopped yellow onions (2 onions) 2 cups medium-diced celery (4 stalks) 2 cups medium-diced carrots (6 carrots) 4 cups peeled medium-diced boiling potatoes (8 potatoes) 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 quart (4 cups) clam juice 1/2 cup all-purpose flour 2 cups milk 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams) Directions Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
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Roberta
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Post by Roberta on May 18, 2010 11:41:24 GMT -8
Tomorrow I'm eating a brown bag lunch to end the war and use the funds on human needs here and abroad, for real security. Noon outside Rep. Schiff's office in Pasadena, on the NE corner of Holly and Raymond. More info on the BBLVs and lots more at pdamerica.org/This one is especially timely, as Congress gets ready to vote on a $33 billion war supplemental, after the previous one which Obama vowed would be the last on Afghanistan. Perhaps customize the message to include "pants on fire"? capwiz.com/pdamerica/issues/alert/?alertid=14561631
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anni
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Post by anni on Jun 16, 2010 16:40:55 GMT -8
Help. I am fresh outta ideas for dinner...resistance is futile. And we're still hungry.
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Roberta
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Post by Roberta on Jul 22, 2010 12:47:58 GMT -8
Anni, at Empty Bowls recently you and Jeanne were extoling rainbow chard, and I made a yuck face. I have gotten huge bunches every week from my community supported ag. membership and the delight has faded. But you inspired me to saute all my stockpile in leftover bacon drippings, then eat with some yummy brown-rice risotto, which itself contained some swiss chard! Tierra Miguel ( www.tierramiguelfarm.org/ ) just restored a bi-weekly option, more fitting for our empty nestness.
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