What are you eating?

[Kalevala]

On the menu for this weekend:

Broccoli raab with cannellini beans over garlic bread
Cream of celery soup

and not certain what else....

K

p.s.  Had a quick breakfast this morning of scrambled eggs and OJ.  Need to find out where my multi-grain bread is hiding!  Probably a loaf in the downstairs freezer.

[LKB]

On the menu for this weekend:

Broccoli raab with cannellini beans over garlic bread
Cream of celery soup

and not certain what else....

K

p.s.  Had a quick breakfast this morning of scrambled eggs and OJ.  Need to find out where my multi-grain bread is hiding!  Probably a loaf in the downstairs freezer.

Scrambled eggs? I LOVE it! 

[Kalevala]

Scrambled eggs? I LOVE it! 

Yes, I do love my *eggs--preferably farm fresh with the eggs a lovely orange color (but don't get those that often).  And easy to make!   
*Two this time

K

[LKB]

Yes, I do love my *eggs--preferably farm fresh with the eggs a lovely orange color (but don't get those that often).  And easy to make! 
*Two this time

K

It's no secret that I am a fiend for eggs. I never have fewer than six, and occasionally will have eight... ( but not every week ).

[Kalevala]

It's no secret that I am a fiend for eggs. I never have fewer than six, and occasionally will have eight... ( but not every week ).

Do you like things like quiches or omelettes?  Fritattas?  You can have them (made for you) made with things like spinach or mushrooms...all kinds of things! 

K

[Mister Sharpe]

Good ol' Mac & Cheese for lunch along with beet greens and, even as I type, dessert in the form of banana brownies is being baked (with pecans, white chocolate chips and a white-chocolate-chip frosting). 

[Kalevala]

Good ol' Mac & Cheese for lunch along with beet greens and, even as I type, dessert in the form of banana brownies is being baked (with pecans, white chocolate chips and a white-chocolate-chip frosting). 

What types of cheese do you like to use in your mac?

K

[Mister Sharpe]

What types of cheese do you like to use in your mac?
K

Hey K, cheddar usually, but the cheddar/parmesan mix is also quite good. We add Dijon mustard, of course. Prefer Cabot Extra Sharp Cheddar (it can never be too sharp; my beloved Granny was fond of saying she liked a cheese that bites her back, I inherited that trait!). 

[Kalevala]

Hey K, cheddar usually, but the cheddar/parmesan mix is also quite good. We add Dijon mustard, of course. Prefer Cabot Extra Sharp Cheddar (it can never be too sharp; my beloved Granny was fond of saying she liked a cheese that bites her back, I inherited that trait!). 

I like Cabot cheeses; they are good and reliable and don't break the piggy bank.  One of the things that I like to make during the summertime (and warmer fall days) is an apple and cheese sandwich using one of their cheddar cheeses and fairly thinly sliced grannysmith apple with some mayo (sometimes with some other add ons).

The beet greens sound good too.  I became a convert to them not too long ago.  I should try sautéing them.  Made the mistake some years ago (after sinking stupid money into a juicer) of adding them to a drink...no, no, no, no, no!

K

[Mister Sharpe]

I like Cabot cheeses; they are good and reliable and don't break the piggy bank.  One of the things that I like to make during the summertime (and warmer fall days) is an apple and cheese sandwich using one of their cheddar cheeses and fairly thinly sliced grannysmith apple with some mayo (sometimes with some other add ons).

The beet greens sound good too.  I became a convert to them not too long ago.  I should try sautéing them.  Made the mistake some years ago (after sinking stupid money into a juicer) of adding them to a drink...no, no, no, no, no!

K

K, If you can get Cabot's New York State Cheddar (used to be called "Hunter's Cheese") it's better than almost anything. In our locale, Walmart has it for an astonishingly low price.  I could have warned you off the juicer for beet greens.  Am going to try your sandwich recommend!  (My wife bakes her own bread, should be good!)

[LKB]

Do you like things like quiches or omelettes?  Fritattas?  You can have them (made for you) made with things like spinach or mushrooms...all kinds of things! 

K

I love a good omelet - my diner makes several which are outstanding - but it costs me double what I pay for six scrambled eggs, and now that I'm on a fixed income I find I need to watch my money closely.

[Kalevala]

K, If you can get Cabot's New York State Cheddar (used to be called "Hunter's Cheese") it's better than almost anything. In our locale, Walmart has it for an astonishingly low price.  I could have warned you off the juicer for beet greens.  Am going to try your sandwich recommend!  (My wife bakes her own bread, should be good!)

I think that it was turnip greens that I tried to run through it.

Sounds like your wife is quite the baker!  I used to bake bread, but it's been a while.

Thanks for the tip.  Next time that I'm in there, I'll take a look.  I have been lucky at times to find Cabot cheeses on sale at local grocery stores; sometimes, for $2 or $2.50 each.  As it keeps well, I'll often buy a brick or two.  I try and not get too carried away, but my local coop has a great selection of cheeses...hard to resist!    Olives too!   

K

[Kalevala]

Thanks to our Canadian neighbors, I'll be able to make my cream of celery soup (hopefully tomorrow, but I have a lot on my plate at the moment). * It's not in yet in my area.  Also, found some lovely and fresh celery with lots of leaves (which I need for the soup).  Soup can be served either warm or cold.

*Celeriac that is.

Salmon for dinner later tonight along with fresh corn on the cob and either broccoli or broccoli raab.

K

[Kalevala]

Last night (for a rather late dinner):  Chopped up a shallot and a clove of garlic and sweated in a bit of olive oil then added about half a bunch of lacinato, chopped (also known as dinosaur kale), a bit of s&p and some red pepper flakes.  Let that cook (with a splash of water) whilst pasta water was heating up.  Cooked some penne then added it to the veggies.  Added a few splashes of pasta water, grated some parmesan cheese and called it a day.   

K

[Kalevala]

@Mister Sharpe

By the way, did you know that Cabot also makes a couple of different varieties of mac and cheese? Thought of you and your baking half the other night; I was whooped!  Busy day plus woke up too early, so I made an easy m&c last night [I also had a smallish head of broccoli in the fridge which was in the "Use it or lose it" stage].  I used their "Seriously Sharp" one; pretty tasty!  And you can sometimes find it on sale too.

Reminds me:  I need to get my grocery list together for today.

K

[Mister Sharpe]

Hey K! No, I did not know that, thanks. Will be on the qui vive for it and report back. I like cauliflower in my M&C, boosts the health quotient a bit and gives it better what food scientists call "mouth feel." My aforementioned Granny used to top hers with crushed potato chips, very tasty but not so good for you; a family favorite, though, as you can imagine. Big with us this week is a recipe from the NYT for mango ice cream: simple, delicious and better for you by far than regular ice cream: bag of frozen mango (Aldi's is inexpensive and the best we've tried to date - canned often tastes tinny) ground-up in food processor; can of sweetened, condensed milk (coconut milk also works); pinch of cardamom. Your handle reminds me I have neglected my Sibelius of late; don't like to be apart from his music for long.

[Kalevala]

Hey K! No, I did not know that, thanks. Will be on the qui vive for it and report back. I like cauliflower in my M&C, boosts the health quotient a bit and gives it better what food scientists call "mouth feel." My aforementioned Granny used to top hers with crushed potato chips, very tasty but not so good for you; a family favorite, though, as you can imagine. Big with us this week is a recipe from the NYT for mango ice cream: simple, delicious and better for you by far than regular ice cream: bag of frozen mango (Aldi's is inexpensive and the best we've tried to date - canned often tastes tinny) ground-up in food processor; can of sweetened, condensed milk (coconut milk also works); pinch of cardamom. Your handle reminds me I have neglected my Sibelius of late; don't like to be apart from his music for long.

Yes, cauliflower is good too in M&C!

The mango ice cream sounds good!  By the way, I recently signed into the cooking area of NYT (hadn't for a few years).  They used to have some "freebies" that you could download for free (besides doing the paid subscription).  Have they changed all of that? 

Doing some cleaning and rearranging in the kitchen whilst hauling out my food to cook for brunch.  Will finish off the last bit of cooked salmon that I have in a cream cheese and egg omelette; an ear of local corn; and will try broiling a tomato (sliced) in my toaster oven [Watching too many British clips on YT lately!].

Any new "nibbles" on your house?

K

p.s.  Reminded myself that I have way too much small shells and almost two boxes of orzo!   

[Mister Sharpe]

By the way, I recently signed into the cooking area of NYT (hadn't for a few years).  They used to have some "freebies" that you could download for free (besides doing the paid subscription).  Have they changed all of that? 

[Watching too many British clips on YT lately!].

Any new "nibbles" on your house?

K

p.s.  Reminded myself that I have way too much small shells and almost two boxes of orzo!   

Unsure about NYT practices, K - I'm a subscriber even and they let me share with others only ten articles a month! My perception and I could be wrong is that they are less generous than heretofore. I grew addicted to mango ice cream when a veggie Indian restaurant buffet we liked (since closed) offered all you could eat of it for lunch (maybe that's why they went outta business! our fault!).

BBC used to have - as promotion - an elderly lady intone: "One must have one's BBC," and we feel similarly. The thought that I am a Brit trapped inside an American's body haunts me.

Things have gone from bad to worse in the real estate arena, thanks for asking: no places worthy of our investigation in the Promised Land (which has not fulfilled its promise) and locally SEVEN (!) houses are now for sale in our tract and the prices seem to be coming down.  Looks like we are overwintering here and I am 're-acquiring' my CDs! And my books. Making my house a home again...  BTW, orzo and salmon make a good pairing.   

[Kalevala]

Seven?!  Eek!  I had heard (over the news) that new houses were being built and that mortgage rates had dropped a bit.  Am surprised though to hear about prices coming down--I could understand that if a house had been on the market for a long time and/or the owners needed to move soon.  Well, enjoy your CDs and books!

Am pleasantly full from my brunch.  The sad part is though that I now need to vacuum and mop my kitchen.

Your comment about orzo and salmon sounds yummy--and a good way to use up some of my cornucopia. 

That also reminded me of a recipe that a neighbor gave me a few years ago [Made it once so far--good hot weather dish].  It's for Orzo with garbanzo beans, feta and oregano.  There are various iterations of it online.  Hers calls for 1 1/2 c. orzo (uncooked).  Next time I make it, I thinking of trying it with just 1 cup--there's a lot of orzo in it!  It also has olive oil,lemon juice, garlic, a can of cooked garbanzo beans, fresh oregano and feta cheese and black pepper.  You can serve it warm or at room-temp.

Off to clean up dishes and then hit the deck (as it were).

K

[Kalevala]

Not eating, but currently cooking:  about 3 lbs. of sliced onions--along with (and don't gasp!) a stick of butter in the smaller of my two slow cookers.  It's an easy way to make caramelized onions without the need to be constantly stirring and watching them [I do stir them every few hours or so].  You can use them in a variety of dishes.  I'm now craving onion soup; I'll wait though 'til it gets colder (and I have some good bread and cheese with which to top it. 

I separate out the butter after they are cooked; the onion butter can be used separately (and also freezes well).  Believe that I've also frozen the onions too (been a while since I've made this).  It's a good way to use up some onions when you have too many on hand. 

K