What are you eating?

[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

[LKB]

About to enjoy the salmon filet which I intended for last night's dinner, but I fell asleep and never made it to dinner...

[Kalevala]

About to enjoy the salmon filet which I intended for last night's dinner, but I fell asleep and never made it to dinner...

"The spirit is willing, but the flesh is weak"--I know, trust me! 

So, what are you going to have with your salmon?

K

p.s.  Currently waiting for some tomato slices to broil and will have that on top of a toasted pumpernickel bagel with some goat cheese and lettuce--and the tomato of course.  Also added some thinly sliced red onion and some lettuce.

[LKB]

"The spirit is willing, but the flesh is weak"--I know, trust me! 

So, what are you going to have with your salmon?

K

p.s.  Currently waiting for some tomato slices to broil and will have that on top of a toasted pumpernickel bagel with some goat cheese and lettuce--and the tomato of course.  Also added some thinly sliced red onion and some lettuce.

I had a nice cabernet with the salmon. ( I know, " white wine with fish ..." but I can't stand white wine, so there!  )

[Kalevala]

I had a nice cabernet with the salmon. ( I know, " white wine with fish ..." but I can't stand white wine, so there!  )

I was talking about food! 

K

[LKB]

I was talking about food! 

K

The filet was fairly large, I didn't have ( or want ) anything else to eat.

[hopefullytrusting]

So disgusting, lol.



But I will not let "food" go to waste.

[Kalevala]

For lunch today:  an ear of local corn...Oh, so good!  Butter and s&p with it. 

K

[Irons]

For lunch today:  an ear of local corn...Oh, so good!  Butter and s&p with it. 

K

Is that corn on the cob, K? I have not heard ear of corn.

Corn on the cob is a sensitive subject in more ways then one currently. This summer I grew my own corn and with some excitement boiled my first harvest fresh off the plant. Lashings of butter with pepper and salt, delicious. The next morning one of my front teeth was distinctly painful! To cut a long story short, this cob led to extraction, going on holiday with an appearance of a village idiot and over £2,000 spent!   

[Kalevala]

Is that corn on the cob, K? I have not heard ear of corn.

Corn on the cob is a sensitive subject in more ways then one currently. This summer I grew my own corn and with some excitement boiled my first harvest fresh off the plant. Lashings of butter with pepper and salt, delicious. The next morning one of my front teeth was distinctly painful! To cut a long story short, this cob led to extraction, going on holiday with an appearance of a village idiot and over £2,000 spent! 

Oh, interesting (Re:  an ear of corn)!  From Wiki:  "An ear is the grain-bearing tip part of the stem of a cereal plant, such as wheat or maize. It can also refer to "a prominent lobe in some leaves." The ear is a spike, consisting of a central stem on which tightly packed rows of flowers grow. These develop into fruits containing the edible seeds. In corn, an ear is protected by leaves called husks. Inside an ear of corn is a corncob. In some species, unripe ears contribute significantly to photosynthesis, in addition to the leaves lower down the plant."

Around here (and "here" being very, very broad), when you go to a farm stand (or even a grocery store--if the ears of corn are not already shucked and pre-packaged), you tell the cashier how many ears of corn you have [Normally a bit of a discount if you purchase a dozen at one time otherwise it's (say like 85 cents each)].  In the grocery stores (think supermarkets), they'll often have a bin into which you can shuck the corn and dispose of it/them.  This time of year, one gets either a type of butter and sugar corn (which is a mixture of yellow and white corn) or an all-white (and smaller kernels) often called (in the past--Silver King--now Silver Queen).  I'm sure that there are so many botanical varieties these days...not even figuring in heirloom varieties!

So, the other day and purchased from one of my favorite farms, I told the cashier that I had four ears of corn.  I also purchased some other veggies from them then too.  They have the best corn in the area; a few years ago, I met a woman whilst waiting in line to pay.  She had driven about 40 minutes (one way) to go to this farmstand (their fields are in the background...family-owned for many years).  They are known for their corn.    And, yes, when we're eating it on the cob, we refer to it as corn on the cob.  I remember my mother asking me (as I got older), "How many ears do you want?"

And, so very nice when you shop somewhere and you get to know the growers (at least a bit) and you both know each other by name and can joke around and talk to each other.  Alas, they will now be closed until next spring. 

So very sorry to hear of your recent travails!    I recall you saying in the past that you had grown corn before; was this your first time that you had ever experienced troubles eating it before?

And wow, that much money!  Augh!  And all that money spent and no replacement tooth?!  Will you need to be taking antibiotics for a while?

Hoping that you and your wife still manage to enjoy your holiday,

K

[Irons]

Oh, interesting (Re:  an ear of corn)!  From Wiki:  "An ear is the grain-bearing tip part of the stem of a cereal plant, such as wheat or maize. It can also refer to "a prominent lobe in some leaves." The ear is a spike, consisting of a central stem on which tightly packed rows of flowers grow. These develop into fruits containing the edible seeds. In corn, an ear is protected by leaves called husks. Inside an ear of corn is a corncob. In some species, unripe ears contribute significantly to photosynthesis, in addition to the leaves lower down the plant."

Around here (and "here" being very, very broad), when you go to a farm stand (or even a grocery store--if the ears of corn are not already shucked and pre-packaged), you tell the cashier how many ears of corn you have [Normally a bit of a discount if you purchase a dozen at one time otherwise it's (say like 85 cents each)].  In the grocery stores (think supermarkets), they'll often have a bin into which you can shuck the corn and dispose of it/them.  This time of year, one gets either a type of butter and sugar corn (which is a mixture of yellow and white corn) or an all-white (and smaller kernels) often called (in the past--Silver King--now Silver Queen).  I'm sure that there are so many botanical varieties these days...not even figuring in heirloom varieties!

So, the other day and purchased from one of my favorite farms, I told the cashier that I had four ears of corn.  I also purchased some other veggies from them then too.  They have the best corn in the area; a few years ago, I met a woman whilst waiting in line to pay.  She had driven about 40 minutes (one way) to go to this farmstand (their fields are in the background...family-owned for many years).  They are known for their corn.    And, yes, when we're eating it on the cob, we refer to it as corn on the cob.  I remember my mother asking me (as I got older), "How many ears do you want?"

And, so very nice when you shop somewhere and you get to know the growers (at least a bit) and you both know each other by name and can joke around and talk to each other.  Alas, they will now be closed until next spring. 

So very sorry to hear of your recent travails!    I recall you saying in the past that you had grown corn before; was this your first time that you had ever experienced troubles eating it before?

And wow, that much money!  Augh!  And all that money spent and no replacement tooth?!  Will you need to be taking antibiotics for a while?

Hoping that you and your wife still manage to enjoy your holiday,

K

Thanks for clarification. I understand shortest time possible from plant to pot pays dividends for sweetness.
Funnily enough I gave some "ears" to a friend. Asking how he got on eating? "Oh, I cut corn off first". Wise man. My dentist said she advises patients against corn on the cob and apples who like me have a heavy bite.