What are you eating?

[haydnguy]

A hamburger at 9:40am... 

[toledobass]

I'm making a quiche and it won't be ready to eat until tomorrow,  so while the kitchen aid and flour were out I made some pizza dough for tonight's dinner.  No idea what to put on it yet though.

[Brünnhilde forever]

How about anchovies, lots of black olives and a generous sprinkling of capers? I'll donate a bottle of Moldovian Black Monk! 

[toledobass]

that sounds like it would have been great, but I ended up with proscuitto, parmesan and arugula:

[DavidRoss]

A strawberry, peach, & mango smoothie.  Yum.

[Brünnhilde forever]

Allan, you didn't seriously consider eating the concoction I had assembled? I invented it to match the most horrible of all wines in my world-wide wine exploration. Black Monk is from Moldavia, comes in a rectangular pointie bottle and ends up almost brown in the glass, brownish-red. It doesn't taste as bad as it looks, but after half a glass I gave up, started to pour it down the kitchen sink drain and globs of black stuff came out! I dissected one glob, it 'lightened' to burgundy red.

Evidently what I bought was a remnant of something very old, probably on route from Moldavia since the Crimean war!  

[toledobass]

Allan, you didn't seriously consider eating the concoction I had assembled? I invented it to match the most horrible of all wines in my world-wide wine exploration. Black Monk is from Moldavia, comes in a rectangular pointie bottle and ends up almost brown in the glass, brownish-red. It doesn't taste as bad as it looks, but after half a glass I gave up, started to pour it down the kitchen sink drain and globs of black stuff came out! I dissected one glob, it 'lightened' to burgundy red.

Evidently what I bought was a remnant of something very old, probably on route from Moldavia since the Crimean war!  

Well I love anchovies, I thought the olives could have been green and I thought it could use a little bit of lemon drizzled on the whole thing but yeah..it sounded good to me!!!!

I try and stay far away from black wine......

[SonicMan46]

Evidently what I bought was a remnant of something very old, probably on route from Moldavia since the Crimean war!  

Lis - we must improve your wine choices - the above description is nauseating at best - 

[Brünnhilde forever]

Honey, I am trying!!!

I have selected wines from central and South America and discovered very nice wines. Australia was not too exciting, as I remember there was the 'Black Swan product, tasting like wet galoshes. The wine from Georgia is remarkable, making me travel to it's neighour Moldavia, and that was a mistake. I still have to see what there is in Asia. Do they make and export wine?

Of course I know better than to judge one country's product by one or two bottles, but I am having fun any how! 

[Brünnhilde forever]

Correction: The Black Monk bottle is not rectangular - math and geometry and related stuff are not my field of interest! - found a picture there: - triangular? 

http://www.laurentiwines.com/sku16031.html

[orbital]

I try to stay away from pizza  but I had to eat a variety of them today for a photo shoot.

Below is one of my favorites, The Diet Pizza. The extra thin crust is perforated so the dough doesn't puff in the oven. The dough is baked for about 4 minutes (it should not brown or else it will be too dry and flaky by the time it is delivered), then it is topped with a salad of arugula, fresh mozzarella, fresh and sun dried tomatoes, grated parmesan, pesto and some garlic infused olive oil. It is not exactly diet of course  but still it tastes much lighter than regular pizza.

[Anne]

Time for dessert.  Chocolate almond pie with crushed walnut crust and vanilla-, almond-flavored sugar-free Cool Whip and Splenda.

Walnut crust:
2 c. crushed walnuts (I use a rolling pin as is faster than chopping)
3T. Splenda
2 lightly beaten egg WHITES
Stir all ingredients together and pat into glass pie pan.  Keep all crust below top edge of pie pan.  (I prefer 10-inch deep dish)
Bake in oven @ 375 degrees 10 - 12 minutes or until crust looks dry.

Chocolate filling:
2 single or 1 double package Jello brand Chocolate sugar-free, fat-free pudding mix
3 1/2 c. skim milk
Microwave following directions on pkg.  As soon as the microwaving is finished, I put the bowl of pudding into the freezer.  This speeds the cooling.

White Whipped topping:
3 cartons sugar-free Cool Whip
9T Splenda
2 1/2 tsp vanilla
2 1/2 tsp almond extract
Since I leave the Cool Whip in the freezer until I am ready to start making the crust, I need to soften it a little.  One carton at a time, microwave for 15 seconds and then do the finger check** by inserting finger into center of carton.  If it is still too frozen, microwave 15 seconds more.  Usually that is enough.  Any more microwaving will adversely affect the Cool Whip.
Put all 3 cartons in a large bowl.  Add Splenda, vanilla extract, and almond extract.
Stir very gently until all ingredients are well mixed.

Final assembly:
put cooled chocolate filling into cool pie crust.  Top with Cool Whip mixture.  Sprinkle chocolate shot* over the Cool Whip.

*  Chocolate shot is a bottle of short little pieces of chocolate.  These you can sprinkle over Cool Whip any time.  They do not melt.
    You can also sprinkle tiny multi-colored little round balls (found in a bottle in the baking section of the grocery store).  These DO MELT and BLEED into the Cool Whip making an unsightly looking mess.  It is better to add at last minute before serving where they do give a festive look.  One could also chop a few walnuts and sprinkle over pie or perhaps some shaved chocolate curls.

**  It goes without saying that it is assumed all cooks wash their hands well before starting to cook. 

This is a great recipe for diabetics.  One could also use Coolwhip or real whipped cream if sugar is not an issue for you.

[Novi]

I try to stay away from pizza  but I had to eat a variety of them today for a photo shoot.

Below is one of my favorites, The Diet Pizza. The extra thin crust is perforated so the dough doesn't puff in the oven. The dough is baked for about 4 minutes (it should not brown or else it will be too dry and flaky by the time it is delivered), then it is topped with a salad of arugula, fresh mozzarella, fresh and sun dried tomatoes, grated parmesan, pesto and some garlic infused olive oil. It is not exactly diet of course  but still it tastes much lighter than regular pizza.

Wow, that looks good, and I'm not much of a pizza fan .

[Jay F]

I try to stay away from pizza  but I had to eat a variety of them today for a photo shoot.

Below is one of my favorites, The Diet Pizza. The extra thin crust is perforated so the dough doesn't puff in the oven. The dough is baked for about 4 minutes (it should not brown or else it will be too dry and flaky by the time it is delivered), then it is topped with a salad of arugula, fresh mozzarella, fresh and sun dried tomatoes, grated parmesan, pesto and some garlic infused olive oil. It is not exactly diet of course  but still it tastes much lighter than regular pizza.

Mmmm...looks wonderful. If you really want it to be "diet," just pick off the toppings and eat them without the crust.

[DavidRoss]

Walnut crust:
2 c. crushed walnuts (I use a rolling pin as is faster than chopping)
3T. Splenda
2 lightly beaten egg WHITES
Stir all ingredients together and pat into glass pie pan.  Keep all crust below top edge of pie pan.  (I prefer 10-inch deep dish)
Bake in oven @ 375 degrees 10 - 12 minutes or until crust looks dry.

This I will have to try.  Do the egg whites suffice to hold it together like a pastry crust?

[Anne]

This I will have to try.  Do the egg whites suffice to hold it together like a pastry crust?

Yes.  Usually I add the Splenda to the crushed nuts and stir well before adding lightly beaten egg white.  The egg white in conjunction with the Splenda acts like the glue holding the nuts together.  After being baked, the crust is crunchy but not tough.  It makes a nice texture contrast to the chocolate pudding and white topping.  Most people like the almond flavoring in the white topping.  Good luck.  It is not difficult.

Any place Splenda is used in the recipes sugar can be substituted.  In fact all the recipes started with sugar and I substituted Splenda.

[Harpo]

Tonite I had scallops sauteed with wine and mushrooms, accompanied by frozen peas (my veggie of choice). My current favorite dessert is Ciao Bella sorbet--any flavor is great, but especially blood orange and blackberry cabernet.  I had been to a farmer's market, so I also had two homemade cookies, molasses and oatmeal-raisin, which I assume were baked by farmers. 

This is national volunteer week, so I was treated to a lunch given by the group of disabled adults I work with: spaghetti casserole, garlic bread, Caesar salad and streusel coffee cake.

[Brian]

A hamburger at 9:40am... 

Man, you're living the good life!

[SonicMan46]

Nice afternoon 'day off' - went to an exhibition at Reynolda House on American Impressionism - small exhibit but done quite well; house is located in my home town, Winston-Salem, North Carolina - was the 'country bungaloo' built by RJ Reynolds (and his wife, Katherine) at the turn of the 20th century; unfortunately, he died w/i a year or so of their moving into the house (he was 30 yrs older that his wife, and left her and four children).

But, then visited our 'mountain bistro' mentioned by me many times before; but tonight, one of their 'specials' was grilled ostrich - a favorite of mine!    This offering was a 'free range' bird from Davie County, NC, right next to our county (Forsyth); so, an ostrich from right down the road - GREAT!  Grillied beautifully medium rare - this meat is actually 'better' than chicken breast relative to calories/fat/cholesterol, so you get a RED meat to go w/ a red wine (I typically order Pinot Noir) - just delicious; came w/ a light baby bok choy sauce & garlic mash potatoes (I subsituted grilled asparagus, but relish the other option!) - loved the aftenoon! 

[SonicMan46]

Boy!  No posts here in nearly a week!    Is no one eating? 

Well, I just returned from a medical meeting in Boston - too short & would have liked to 'hooked up' w/ Karl - 

But, a couple of nights @ Legal Sea Foods in the Prudential Center (close to the Shearton Hotel - our stay) - for me the first night:

Dozen Oysters, four different types, shared w/ Susan; main course, a 1.75 pound steamed Lobster - boy, this was great! 

Swordfish, center cut - grilled w/ a rice/veggie combo (of course, started w/ the same oyster dish mentioned above!)

Tapeo - Tapas restaurant on Newbury Street - just wonderful!  Our second visit - had a couple of bottles of Cava (i.e. w/ another couple) - just outstanding!

La Voile!  French bistro w/ wonderful seafood, just across Newbury Street from the tapas place - excellent offerings - I had the 'Roasted' Lobster special - delicious!  My colleague had  a whole roasted sea bass, which I would have loved also - had a 'small' taste!

Hey, would have appreciated a few more days there!