What are you eating?

[Kalevala]

Oh yes, though many foods are in the chiller, like the picatta zum beispeil. But yeah, I eat stuff like Stouffers and similar things.

It's tamales tonight with refried beans and cheese. TJs no longer has their plusgood enchilada sauce, so I have to substitute with another.

It's not that hard to cook/bake things...in particular fresh veggies (though frozen veggies can be quite good and healthful) and making salads.  And it's often cheaper (and better tasting) to make something from scratch (and oftentimes they freeze well).  Slow cookers are helpful and can be easier to reduce the stress too.  Things like mac and cheese freeze well:  label and date them.  Soups:  oftentimes the same.  Make a big(ger) batch than you would eat within a few days and then freeze them.  Go for it!  I have faith in you guys. 

K

[drogulus]

It's not that hard to cook/bake things...in particular fresh veggies (though frozen veggies can be quite good and healthful) and making salads.  And it's often cheaper (and better tasting) to make something from scratch (and oftentimes they freeze well).  Slow cookers are helpful and can be easier to reduce the stress too.  Things like mac and cheese freeze well:  label and date them.  Soups:  oftentimes the same.  Make a big(ger) batch than you would eat within a few days and then freeze them.  Go for it!  I have faith in you guys. 

K

    I don't neeeed no doctor....

[Kalevala]

I don't neeeed no doctor....

Would leave you more money to invest....which I know that you like to do.   

K

[drogulus]

Would leave you more money to invest....which I know that you like to do.   

K

    I figured out a way to spend $400. Celestion has a new speaker based on the old G12 which has reviewers wigging out. It's better than the Blue and handles twice the power. Maybe I sell some speakers to make room.



    That's the most Beano speaker I've ever!

[ultralinear]

Last night we had another of John Gregory-Smith's dead-easy recipes, Creamy Chorizo and Tomato Pasta :



It's a regular that I tend to fall back on when inspiration is lacking.  Just five ingredients - chorizo, red onion, cherry toms, soft cheese and penne pasta - and 30 minutes start to finish.  Folks seem to like it.

[LKB]

Lunch was a bountiful helping of macaroni & cheese with shrimp.

[Kalevala]

Last night we had another of John Gregory-Smith's dead-easy recipes, Creamy Chorizo and Tomato Pasta :



It's a regular that I tend to fall back on when inspiration is lacking.  Just five ingredients - chorizo, red onion, cherry toms, soft cheese and penne pasta - and 30 minutes start to finish.  Folks seem to like it.

Nice!  What kind of cheese did you add and what did you serve with it?

K

[Kalevala]

Lunch was a bountiful helping of macaroni & cheese with shrimp.

Haven't had a mac and cheese with shrimp before.  Will have to give it a go.

K

[Wanderer]

It's wild asparagus season here in Greece - Asparagus acutifolius, a zestier, earthier cousin of the cultivated kind (Asparagus officinalis) and a real delicacy around here. My family's been foraging heaps of it from our olive groves in Kyparissia and I whipped up an asparagus omelet for dinner tonight. 

[Kalevala]

Cream cheese - the kind you'd spread on a bagel.  Served with a green salad (tomatoes/peppers/cucumber/lettuce/etc.)

I would think that you might have gone with a goat cheese or something also tangy?

It's wild asparagus season here in Greece - Asparagus acutifolius, a zestier, earthier cousin of the cultivated kind (Asparagus officinalis) and a real delicacy around here. My family's been foraging heaps of it from our olive groves in Kyparissia and I whipped up an asparagus omelet for dinner tonight.

Haven't had wild asparagus before, but I've eaten a lot of wonderfully cultivated domesticated asparagus.  Lucky you!

K

[Wanderer]

Haven't had wild asparagus before, but I've eaten a lot of wonderfully cultivated domesticated asparagus.  Lucky you!

K

Oh, you'd love the wild kind - it's got a bold, zesty kick miles beyond domesticated stuff. Cultivated asparagus isn't big here despite popping up in supermarkets now, while the wild ones are a local favourite and one of the season's highlights, kept close by families and rare in cities like Athens, where they're more of a gourmet treat. I look forward to this spring delight every March to mid-April - hope you get to try it! 

[Kalevala]

Oh, you'd love the wild kind - it's got a bold, zesty kick miles beyond domesticated stuff. Cultivated asparagus isn't big here despite popping up in supermarkets now, while the wild ones are a local favourite and one of the season's highlights, kept close by families and rare in cities like Athens, where they're more of a gourmet treat. I look forward to this spring delight every March to mid-April - hope you get to try it! 

It looks very different from the type of asparagus that I am used to, but would happily give it a go.    My area grows great cultivated asparagus and I look forward to it each year.  There is also wild asparagus, but this is really feral asparagus (as in cultivated varieties that got loose and spread).

K

[Wanderer]

It looks very different from the type of asparagus that I am used to, but would happily give it a go.    My area grows great cultivated asparagus and I look forward to it each year.  There is also wild asparagus, but this is really feral asparagus (as in cultivated varieties that got loose and spread).

K

I like the idea of feral cultivated asparagus - nature always finds a way!   

[Kalevala]

I like the idea of feral cultivated asparagus - nature always finds a way!   

Yep!

K

[ChamberNut]

Here, somewhat related and coming up soon is the harvesting of fiddleheads, the young offshoots of ferns in early spring. It's a very short season.

I haven't harvested any myself but know many enjoy these.

[LKB]

Just arrived at my favorite diner, six eggs coming up...

[ultralinear]

A Wagamama recipe:  Seared Beef Sashimi



Followed by:  Egg, salmon & avocado on sushi rice with wasabi & pickled ginger

[Number Six]

Just had some hard-boiled eggs.

The way I ended up peeling them, you would count the number of eggs I cooked and subtract, oh, 30%. 

[Kalevala]

A Wagamama recipe:  Seared Beef Sashimi



Followed by:  Egg, salmon & avocado on sushi rice with wasabi & pickled ginger

You've been a busy boy!  How many people were you cooking for?

Haven't heard of Wagamama before but their online menu looks interesting.  Have you eaten at one of their restaurants before UL?

Just had some hard-boiled eggs.

The way I ended up peeling them, you would count the number of eggs I cooked and subtract, oh, 30%. 

Oh, I hate when I lose chunks of the eggs when pealing!  Some tricks:  use older eggs and prick them on the larger rounded side (you can use an old push pin) before boiling them, and then put them in a bowl of ice water for a few minutes.  I did see another trick online which was to put them into a small container and then shake them around (sliding them on kitchen countertop) to help loosen/break up the shells (mind you, he was cooking a dozen eggs).  Hope that this helps.

K

[drogulus]

     Tonight we had beauty burgers. I use 80% ground beef from Star Market. Consequently they are juicy as well as symmetrical.