Saturday night dinner... it's my turn to cook. What are you having?

[tango-tee]

Walked across the downtown farmers' market (ours is only a five-minute stroll from the apartment - hallelujah!) this morning and found some fresh, juicy asparagus. So we'll have asparagus salad in apple cider vinaigrette, alongside this:

Tiny new potatoes, boiled and then quickly browned just a little bit in a skillet with melted butter, salt and pepper, plus chopped flat-leafed parsley.

And... our butcher had some nice, thick pork medaillons. These are marinating for a couple of hours until dinner time.

Heaped on top of the browned medaillons will be fresh mushrooms, chopped and sautéed in butter with onions, garlic and thyme.

White wine before, during, and after.

Whole strawberries with a dusting of sugar for dessert.

[HipChick]

1. It's my birthday..taking myself out to eat

[tango-tee]

3. And a Happy Birthday to you, HipChick!

Wishing you all the very best in the New Year of your life!

Now... tell me... what will you have?

"Taking yourself out to eat" doesn't sound so encouraging? Won't there be someone special to share and celebrate with you?

Many hugs and much love to you, Sweet Birthday Babe!

[HipChick]

36. LOL! no..no-one special...just blessed I can get dressed up and take myself out..

My dating escapades would make you cry...:shrug:

[tango-tee]

43. We could probably commisserate on those escapades!

Enjoy your evening, friend!

[kevinbgoode]

75. happy birthday - and I'm glad you took yourself out to celebrate

. . .I'm alone as well, and most of my friends live away or are gone, so I try to do something nice for myself. I hope you had a good time!!

[kevinbgoode]

76. haha...well, I made homemade potato salad . . .

lots of egg, celery, green pepper, honey mustard, horseradish mayo, a bit of ranch, vidalia onion, sweet and dill pickle and relish. I was going to actually grill some 5 oz. sirloin filets, but it looked like it might rain (which it seems to do nearly every day here this summer). Turns out the filets weren't thoroughly thawed in the fridge yet, so I ended up just eating potato salad and having a sinful chocolate brownie with a few little M/M's on top of the frosting.

Well hell - I just posted this in the wrong place. Now I know I shoulda gone out to dinner tonight. :)

[tango-tee]

101. No, you didn't post in the wrong place at all!

Have a great evening... don't worry about the rain and half-thawed steaks. I love potato salad! There's no limit to what you can put in it. Enjoy!

[hobbit709]

2. Stir fried spicy beef with noodles.

[tango-tee]

4. That sounds good.

What do you add? Broccoli, perhaps? Sprouts?

I'm always looking for stir-fry recipes. May I have yours? I must admit to being one of those "chop it up and throw it into the skillet" cooks. Sometimes it's really good, at other times... well.... hrmf. Pass the Alka-Seltzer.

[hobbit709]

6. Usually just the basics

Onions, garlic, chile peppers-whatever I have handy, straw or golden mushrooms. I like to keep it uncomplicated. That and a little soy and fish sauces.

I prefer to make one skillet messes.

[tango-tee]

9. I like the one-skillet-messes, too!

Problem at our house is that if there is something left in the fridge... it gets added to the ominous skillet... and then if there's SOMETHING ELSE left over the following day, and the day after... it gets added, too. And once it's all done and over, there is this huge - and I mean HUGE - concoction of ingredients that can't be traced to any particular vegetable or animal.

I admit it can taste pretty good if you pour enough Tabasco on it. Enough to render each taste bud you ever had inoperable. Or if you've had a few triple-shots of brandy beforehand.

Don't tell DH I said that. I count on your solidarity, my friend.


Gah!

PS: DH usually does the cooking around here. I try to get rid of any food taking on a strange, colorful tinge.

[hobbit709]

10. Tabasco is for wimps.

My favorites are sriracha, sambal oelek or my own habanero salsa.

[tango-tee]

12. Whaddayamean - wimps - hobbit?

Sambal oelek I know and use... but how about the recipe for your habanero salsa? Man, a recipe for one's own salsa sounds GOOD!

Forgive a dodgy European, but what is "Sriracha"?

[hobbit709]

15. Sriracha

http://en.wikipedia.org/wiki/Sriracha_sauce

As for the sauce
1 lb fresh apricots-pitted
1 lb habaneros-seeded and stemmed
2 large onions
1 bulb garlic-peeled

Throw it all together in a food processor and let her rip. Add enough vinegar to cover the sauce in a jar and keep in fridge.

[tango-tee]

19. Boah.

That sounds really, really intriguing. The sweetness of the apricots, the heat of the habaneros, plus onions and garlic... I have to try this. Thanks for the recipe!

[Enthusiast]

98. This sounds just a tad on the hot side.

Thanks for the recipe. :hi:

[Sisaruus]

5. Firing up a new grill tonight.

I just put together a new charcoal grill (I hate the gas grill) and planned dinner accordingly. I picked up some fresh asparagus and filet mignons last night. May also grill some summer squash. Just made a potato salad (with baby red, gold and purple potatoes). Will add a tossed salad with goat cheese, nuts and fresh berries. Key lime pie for dessert.

[tango-tee]

7. And your address is...

where, exactly?

Will be right over! Oh, that sounds sooooo delicious!

Thinking about the menu at your house, I just *had* to pour myself another glass of our local white wine... Nice and dry, well chilled.

I need to get started on dinner in a litle while here... So, I'm raising my glass to you, dear Sisaruus! Bon appetit!

[Sisaruus]

24. Come on over.

I live alone. Lots of empty seats at the table.

[tango-tee]

35. That is so sweet!

:hug:

[Heidi]

8. My night to cook. Chicken quesadillas, fresh salsa

(YAY! I found cilantro here -- it's called "coriander" but it took me 10 years to figure that out. :rofl: ), and I might even make frozen margaritas as a pre-dinner drink. :D

[tango-tee]

14. I lovelovelove quesadillas.

Which cheese do you use in Switzerland?

I miss Monterey Jack with jalapenos. Every so often, if I'm really lucky, I can get some from the U.S. Army commissary.

[Heidi]

17. I love cheddar and can get it here, but it's not the orangey/yellowish cheddar

I could buy in the US. I'll probably use grated mozzarella tonight. That's what we have in the fridge right now. :rofl:

Enjoy your dinner, tango-tee! :hi:

[Kali]

11. I'm thinking homemade pizza this morning while it is still cool

but I bet by this evening it will be cold sandwiches:rofl:

[tango-tee]

13. I know the feeling, kali!

But.... for *THE BEST EVER* pizza crust I stumbled upon a recipe years ago which calls for a small, freshly boiled potato added to the dough. I tried it, and it makes a world of difference. The crust comes out flaky and tender... absolutely delicious. No extra work, really.

And dayum, it's good.

PS: Are there any champagne truffles left over at your house?

[Kali]

64. Pizza it was.

and I am all overheated still - ugh

I have some sourdough starter that is over 6 months old now that originally had boiled potato water in it, but I just used the dough recipe from my bread machine and let it do all the kneading.

Made two large pies: one had leftover spaghetti sauce for the base, hot Italian sausage, pepperoni, onions, bell pepper, garlic lots of mozzarella and a smidge of mild cheddar just to clean out the container in the fridge. The other was a half and half. One side had the sauce base and then spinach, garlic, onions, feta, parmesan, and mozzarella and the other half was white: fresh chopped tomatoes, fresh basil, garlic, olive oil, parm and moz.

They were all pretty tasty!

You reminded me that I have some white Lindt truffle balls stashed in my room somewhere and I need to put them in the refrigerator - or pour them over something - yikes! Its still 86 F in the house at 9:22!

[tango-tee]

65. That's what I like about pizza - all those possibilites for toppings.

And yours sound so good! From what I've heard, using up leftovers was what pizza was originally all about. The best pizza I ever had was about 40 years ago in Viareggio, Italy, in a tiny restaurant close to the fish market. They were small, about the size of a dessert plate, the dough was tender and there was only one variety available, with tomatoes, oregano, garlic, black olives and a little mozzarella. Oh, those were good!

It's now 6:30 a.m. here, Mosche the Toothless Cat woke me up about an hour ago thanks to his calibrated stomach. There's no use going back to bed, because I need to go see about my mom later this morning. I love this... having the ability to sit here talking to you, so many miles and time zones away. We've had a chilly and rainy June so far, with temperatures in the 60s yesterday.

I know how much you like the Lindt truffles, but have you ever tried Mon Chéri? They're crispy dark chocolate with a whole cherry and cognac inside.

[Kali]

66. only the really cheap ones that come out in the winter around here

they are disgusting, but the husband loves them so he gets a box or two for x-mas:rofl:

last year my friend brought some cordial-filled chocolates that were lined with a sugar crust so the brandies actually stayed in there and still gave a little kick - those were good, also much better than the cheapo version my grandmother used to love from here.

I wonder how the festival went, haven't heard from her. Is that weather widespread - did the Frankfurt area have a lot of rain last weekend? (I hope I have the dates right)

[tango-tee]

67. Just checked

and in Wiesbaden it was cloudy, around 59° last weekend. Won't be much better today.

I remember having some gooey, super-sweet chocolate-covered cherries in America many years ago. The kind that made your teeth stick together. Where you could practically feel cavities developing? The manufacturer must have had a deal going with some dentists' lobby, I suspect.

[tigereye]

16. made my spinach salad with mango, strawberries, chicken and red onion

also used some fresh greens from the community share box


it's great to make when it's hot out.

[tango-tee]

26. Wow.... now that combination is unusual

but I'd be willing to bet that it's absolutely delicious!

(Mmmmm, mouth is watering...)

[tigereye]

59. it's very good- I think I saw the recipe in a magazine. Well worth trying.

Bit of a pain to cut up the mangoes depending on how ripe they are, but everything else is pretty easy.

[IDemo]

18. Solar chicken (with red potatoes and green beans on the side)

Boneless, Skinless Chicken Breasts With Tomatoes, Olives and Capers

This dish showcases how a solar oven strongly infuses the chicken with the flavors of the ingredients. It is easy to succeed on the first try and it cooks in 1 - 2 hours in good sun.

* 4 each, boneless, skinless chicken breasts – about 2 lbs total
* 2 tbs. olive oil
* 1 sprig of fresh basil, chopped
* 4 oz of pitted and sliced kalamata olives packed in oil
* 2 oz capers, drained
* 14 oz of fresh or petit diced canned tomatoes, minced
* 8 tbs. olive oil
* salt & fresh ground pepper to taste

[tango-tee]

28. The olives, capers and tomatoes

are ingredients in the famous Pasta alla Puttanesca. I bet your Solar Chicken is delicious! Mmmmmm.

[IDemo]

56. I must admit, I left out the capers

and added some sliced fresh mushrooms. But yes, it was delicious.

I wish more people would try solar cooking - it's completely green, easy, and yields terrific results.

[geardaddy]

105. Cool solar oven.

We have one of these:



http://www.solarovens.org/index.html

[femmocrat]

20. Steak sandwiches, oven "fried" potatoes, fresh garden salad.

I make those potatoes with a drizzle of EVOO and herbs, baked in the oven until crisp.

[tango-tee]

30. Steak sandwiches... that sounds so good... do you make them with melted cheese, too?

I apologize for sounding ignorant, but I've been away from the U.S. so long (16 years now) that I don't know what EVOO is? Is that a sort of oil? Or a spice mixture?

[femmocrat]

44. EVOO = Extra Virgin Olive Oil

Sorry, I should have just said olive oil. LOL

Yes, we will grill them then serve sliced on a whole wheat bun with onions, dijon mustard and melted Swiss cheese.

Where are you, tango-tee?

[tango-tee]

46. Aw shit, I feel like such a ditz.

If I had thought about it I might have figured it out but noooooo I had to put fingers to keyboard, grrrr.

I'm in Nuremberg, Germany. And I miss American sandwiches so much. At work, we're installing a brand-new kitchen and I've promised my colleagues to make Club Sandwiches, French Dip, BLTs, Grilled Ham and Cheese, Tuna Salad.... Send me more suggestions, would you? They're a finicky bunch!

[femmocrat]

47. Those all sound great!

How about tacos, fajitas, or hoagies, if you can get the ingredients? Philly cheese steak is pretty much as I described except I think they use melted Velveeta. (Watch-- that will create some controversy!) Egg salad or chicken salad on a croissant is actually my favorite.

My son visited Germany a few years ago and had a really hard time finding vegetarian cuisine. He said Italy had the best food (of course!).

On edit: I just thought of the staple of every covered dish luncheon--- beef barbeque or pulled pork on a bun.

[tango-tee]

48. Tacos!!!! Yes!

And some guacamole and salsa alongside! Girl, you're a treasure!

Vegetarian food here might be a bit difficult to get unless you know where to look (ha, try that while you're traveling...). In Nuremberg, there has been this one particular vegetarian restaurant in business for close to 40 years. Really fresh, tasty, wonderful food. But I do understand that for someone just passing through it might be nearly impossible to find these places.

I recently saw a recipe for pulled pork and will try that. Thinking of this... When I visited in Texas last summer, my daughter-in-law made a brisket which was delicious. She covered it with lots of sliced onions and beer, and then let it simmer. Oh, it was so good!

[grasswire]

21. a comment regarding your new potatoes

If you "boil" potatoes the outer part gets smooshy while the inner part is getting done. Much better to cook them at a high simmer.

[tango-tee]

27. English is only my second language and therefore...

...I think you know what I meant when I said "boil", dear grasswire. Of course you're right. I simply didn't use the proper term.

[grasswire]

53. oh I know, but many people DO boil their potatoes

They boil them and then the outer part sloughs off and is watery.

Your menu sounds delicious, btw.

[Arugula Latte]

22. Dunno yet -- I'm working on breakfast still -- fresh strawberries w/ Tillamook vanilla yogurt

:9

[tango-tee]

31. Ah yes, there's the time difference again!

I think between Germany and the West Coast it's nine hours?

So.... here's wishing you a good morning, sleepyhead! While I'm already working on my acid indigestion from an early dinner..

:hi:

[Arugula Latte]

38. Donke schon!

And a guten abend to you! :hi:

(Nine hours sounds right ... It's eight hours between here and England.)

[Minimus]

23. Yum! Sounds wonderful!

I am going to a cookout/party so it is hamburgers and margaritas for me tonight!

[tango-tee]

33. I miss real American hamburgers so much!

Think of me while you're enjoying it tonight! What do you put on your burgers? I love bacon, melted Swiss cheese and sauteed mushrooms on mine. Plus Tabasco. OMG, I just had dinner and am already hungry again! Argh! Thinking of *real* hamburgers makes me homesick for America...

[theNotoriousP.I.G.]

25. Ya know, I know where you live......

I cannot believe you didn't invite me and Vina! Don't worry, we'll see you tomorrow for dinner. What around 4ish? :evilgrin: :rofl: :rofl: :rofl:

[tango-tee]

29. Young lady....

By all means, come on over!!!!! Harr-de-harr.

Yours truly and Mosche the Toothless Cat will be perched on top of the bookcases while my beloved friend Notorious plus Vina the Monster Dog, oh.... never mind.

The key to the front door is usually right underneath the door mat, dahlink. Come right on in, just in case no one is around to answer the door bell.

[old mark]

32. Whoppers from BK - my wife is in the hospital and I'm taking her what she wanted...nt

[tango-tee]

34. Oh no, Mark?

What happened? Will your wife be okay?

Sending vibes... please let me know.

[old mark]

37. She has end-stage liver disease...we thought she had an encephalopathic attack,

but now they are thinking she has had several seizures. She had lots of teste Friday, EEG today, MRI Sunday. She will probably be home monday.

Good thing: they can treat seizures with medication.
Bad thing: she will lose her drivers' license, at least for a while...

She was supposed to take a train to NYC today for a birthday party. We are happy it didn't happen on the train or in the hotel....

She is really mad-she wanted to come home Friday afternoon...


mark

[tango-tee]

40. Dear friend,

this does not sound good.

I hope so much that your wife can be comfortable in her own surroundings, and attend to things as much as possible.

It's one of these "on the one hand... but on the other..." situations. This must be such a rough situation for all concerned.

I'm keeping you and your family in my heart and thoughts.

[femmocrat]

42. Sending you and your wife my best wishes for her health.

Please keep us posted, OK? I hope she is feeling better as you read this.

[tango-tee]

45. That was such a kind thing to do, femmocrat!

Sending your good wishes...

Old Mark is a sweetheart and sending our combined good vibes to Mrs. Mark will surely help!

[azmouse]

39. Ground bison patties cooked on the grill

shrimp cocktail, salad, wine...

[tango-tee]

41. Hang tight, will be over in a sec!

Mmmmm. (Salivating...)

[bigwillq]

49. Don't know yet

At work. We will probably order out.

[tango-tee]

50. See... that's an example when I miss being close to friends.

Life for me has changed so much, but it used to be that friends would give me a quick call, I'd check the pantry and fridge and somehow fix a good meal for us to enjoy. And then we'd sit and talk and laugh/cry and eat and drink... Talk and eat and drink some more...

Dear bigwillq, enjoy your evening with your love! Because that is what really matters.

[bigwillq]

51. I wish I were with my love.

I am at work for the evening. We, meaning the other dudes and I at work, will probably order out. We normally do when we work Saturday nights.

Have a good evening. :hi:

[tango-tee]

52. You, too!

:pals:

[Roon]

54. I am foreman grilling chicken breasts tonight

My kitty doesn't know it yet, but she is getting a breast too! Damn cat....

[tango-tee]

58. Kitteh will be pleasantly surprised!

I always say that, too, about mine: Damn cat! They do have a way of worming themselves into your heart, don't they?

[Roon]

63. Yep!

They sure do!

[sakabatou]

55. Chicken wings

[tango-tee]

68. Mmmm!

This is great! Getting all those wonderful ideas for next Saturday's dinner. What are you having with the chicken wings? A tossed salad? That would go well... maybe baguette?

[sakabatou]

85. Salad.

[mnhtnbb]

57. Oh, yum. My son is doing summer study in Berlin, but I doubt he's eating so well.

No dinner tonight. Just back from a movie and hubby ate popcorn, so we'll probably just
have sandwiches when the mood strikes us.

[tango-tee]

70. How does your son like Berlin?

There is so much happening in that city, there's something for everyone!

Food-wise, he needs to have a Currywurst. If you haven't had a Currywurst, you haven't been to Berlin. And a Bulette.

The way parents are (and I'm one of those worry-wart moms): Just in case something happens and your son might need help or advice, please have him contact me. I'll be more than happy to lend a helping hand. Of course, I hope he'll do just fine and have a grand old time over here.

[mnhtnbb]

84. He is having a wonderful time; he's living with a family arranged through

the University program. (He's a German major at UNC-Chapel Hill.) One of his professors from school
here spends the summer in Berlin, so he's in touch with her. Then we have a family friend
who also spends his summers in Germany--and this year he happens to be in Berlin at the same time
as my son.

Thanks for the offer!

:hi:

[bigwillq]

60. Having a cheeseburger club

Delivery guy just called. He'll be here in a minute or two.

[Lindsey]

61. Anything I can put in my microwave. n/t

[tango-tee]

71. Microwaves and I don't get along.

Technology kicks my ass every time. I tried to heat up a sausage in the microwave, and it exploded. I mean, really. It blew up and left this huge mess.

Argh. Uah.

On edit: The sausage exploded, not the oven.

[tango-tee]

69. Some delivery places are actually pretty good.

Enjoy your dinner! I've always loved American sandwiches. French Dip, Club Sandwich, you name it. I love 'em all.

The only problem I've had is with food that is supposed to stay crispy. Things like fries or egg rolls. I haven't had much luck with those. They end up being limp and soggy.

There is a delivery place here in town with Vietnamese and Thai food... out-of-this-world delicious. They have a dish made with coconut milk, red curry, shrimp, lemon grass, Thai basil and vegetables. If I could, I'd wallow in a tub full of it, it's so good.

[blue neen]

62. We're having a cookout tomorrow for Father's Day,

so I've been working on picnic food all day. Classic potato salad, three been salad, deviled eggs, white cake with milk chocolate frosting. Tomorrow we're grilling New York Strips with mushrooms and onions.

It's take for a cold beer. :toast:

[tango-tee]

72. Cheers! Enjoy your cookout!

That all sounds sooo good! OMG... will be right over.

[Skittles]

73. potato chips, twizzlers, ice-cream bar

vending machine

[tango-tee]

78. I think I recall that you work at night.

Despite all good intentions, I rarely manage to make a decent brown-bag lunch, fruit etc. to take along. Sometimes leftovers in a tupperware bowl, but that's about it. I'm so grumpy in the early morning I can't be bothered.

[Skittles]

88. at night, stuck on conference calls so cannot even microwave

meanwhile, I have to cover for offshore folk who are MANDATED lunch breaks....WTF

[tango-tee]

92. Yeah, WTF indeed.

I'm running out of words, sometimes. But I know the two of us are on the same wavelength. Things are very, very discouraging from a working person's point of view.

[Arctic Dave]

74. Ahi tuna and spinach. White wine to wash it down.

[tango-tee]

79. Love spinach!

It's really good as a salad, too. And spinach soufflé! I bet spinach and tuna steak are a tasty combination!

[csziggy]

77. Pasta primavera with roast chicken breast

Mr. csziggy brought home locally grown organic yellow squash, cherry tomatoes, onions, garlic, and green beans, so I pulled a couple of chicken breasts out of the freezer. Roasted the chicken and the vegies (sprayed them with olive oil and sprinkled with salt and pepper), cooked some whole wheat penne pasta, cubed the chicken, and threw it all together with some basil. Grated some lemon zest over the top and squeezed the juice over the top. Served with tossed salad on the side and parmesan cheese on top.

We ended up with about 10 servings, so it was cost effective - I put half in the freezer for the next time I don't feel like cooking.

[tango-tee]

80. Locally grown, fresh, ripe veggies

taste so much better than the stuff that's been flown across the country or imported, still unripe. Your pasta primavera with those local organic veggies was delicious... I can simply taste them now!

A simple tomato, really ripe and flavorful is so good. I remember how they tasted fresh and still warm from the sun in my grandma's garden. And these things that are called tomatoes at the supermarket these days taste so watery.

[csziggy]

81. It was great - I'd had pasta primavera at a restaurant

(No, not Olive Garden) and did not think it was very good. But as you say, with the locally grown veggies, it was fantastic. And I think the lemon zest and juice made it better. Oven roasting the veggies also seemed to intensify the flavor, but it would have been good if sauteed.

Hubby had also gotten a bag of potatoes and I was baking them to make stuffed potatoes, so the oven was on anyway. We've now got five pounds of 'twice baked' potatoes stuffed with onion, garlic, bell pepper, cheese, and cream mixed with the potato innards. I like having those around for a quick lunch or a side dish

While there are several farmer's markets a week around here, none have been convenient for us. But our local food co-op has set up one in their parking lot and it is on an afternoon when hubby can stop by. I do need to teach him to call me to tell me what he is getting so I can plan ahead better - and get him to get anything else I need to cook the fresh stuff.

[tango-tee]

86. I have a recipe I believe you would enjoy.

It's small white onions, blanched, and then caramelized in olive oil and a bit of sugar, followed by a good dash of red wine... and all of it can bubble along for a while with fresh sage leaves and sprigs of rosemary. This dish is to KILL for. And it's no-fuss. Goes wonderfully with chicken breasts, fish steaks, you name it. Let me know if you'd like the recipe! Will be happy to send it along.

[csziggy]

89. MMMmmm that does sound good!

I love caramelized onions. Send the recipe if you want - but I am not sure when I will see small white onions around here. I may have to try frozen ones, since we seldom see the little ones fresh.

Thank you!

[tango-tee]

91. OK, here we go.

No need to try and find tiny onions, shallots work just fine. Blanch them for a minute or so, then peel. Heat a good bit of olive oil, then caramelize a tablespoon or so of sugar in that. Add the onions (or shallots), keep turning them, and then turn them some more until the sugar makes "threads" (having slight translation problems, here). Add a good bit of red wine - stand back, be careful, as it will splatter. Keep stirring. Add some salt, coarsely ground pepper, a sprig or two of fresh rosemary and either fresh sage or dried. Put the dish in the oven, cover, and let it bubble along for about half an hour or so.

These are really good... trust me. I like to make them whenever the mood hits me for an Italian buffet-style dinner to share with friends. White bean salad with tuna, a big platter of sauteed vegetables in white wine vinaigrette, good bread, maybe some sauteed shrimp?

Let me head to the kitchen, stomach is starting to grumble.

Enjoy, dear csziggy!

[csziggy]

100. That sounds terrific! I'll have to try it soon

The red wine might be a problem - I don't drink and tend to not have any around. I have used it for cooking, but it tends to turn to vinegar by the next time I need it. Maybe I can find something in a small bottle.

I don't want to think about shrimp right now - since I'm only thirty miles from the Gulf coast I usually buy Gulf shrimp. From what I hear, they are not catching much anymore, though not all the fishing areas are closed.

[tango-tee]

103. My son lives along the Gulf Coast, too, in SE Texas.

All of this is awful beyong belief and I didn't engage my brain before I typed "shrimp". I'm so sorry. For all of you, this must be such a nightmare with no end in sight.

I have no words for this, only :cry: and for you, :hug: I don't know - none of us does - what awaits us. I'm afraid it is going to be a tragedy. Already, tooking at the animals, the marshlands, the people whose livelihoods are going down the drain, I feel so terribly helpless and hopeless.

[csziggy]

110. We've been buying seafood when we can get the local stuff

There are still areas on the coast here (Big Bend of Florida) that are still open for fishing, but the catches are getting smaller. And when I can get it, I get more than usual and freeze half. Let the fisherman make money while they still can!

It is so frustrating to know that we in Florida even persuaded Jeb Bush to not allow off shore rigs here in Florida, but our coasts will be gone even so. I've been getting more and more depressed about it, but there is nothing I can do to help - I can not do the physical work to clean up the coast and they have all the office types they need.

I am frightening by what is ahead. If the worst case scenarios come true, we are all screwed. It is hard to not get depressed over it, so I am just trying to stay busy, but I am not sleeping much these days.

[tango-tee]

112. I can well imagine how you feel.

This is so frightening, because none of us truly knows the long-range ramifications of this horrible disaster. Perhaps our worst fears will even be surpassed. Will the Gulf become nothing but a toxic cesspool in the future, devoid of animals, the livelihoods of the residents disappeared? How, just how, can this gusher be stopped? And even if it is stopped in the foreseeable future, the terrible damage has already been already done.

I realize that I keep on repeating myself in post after post when it comes to this disaster, but being reduced to a helpless bystander is infuriating and demoralizing. I live many thousands of miles away now, but spent wonderful years raising my only child right there on the Gulf.

What a travesty, what a catastrophe this is.

My heart goes out to you. I wish so much that there was more - no, that there was ANYTHING at all - I could do.

[CBR]

82. I went to an anniversary party and had

jerk chicken, curry chicken, oxtails, bread pudding, rice and beans, caesar salad... yummy!

[tango-tee]

93. Woo-hoo!

You had some of everything, didn't you? Way to go!

[theNotoriousP.I.G.]

83. I had a roll

with butter on it. Hopefully, Jill will feel like cooking tonight. If so we're having Minuten steaks, gravy, mashed potatoes and fruit salad for dessert.

[tango-tee]

94. You're really going whole-hog with your Buttersemmel, aren't you?

I can tell that you're in need of Mama Anke's home cooking, a great big hug and copious amounts of wine. Just give me a little while to get back on an even keel with all that's happening (Mom may have to be placed in a nursing home, son's marriage is heading south). You know the story.

Much love, hang in there... and I'm looking forward to our next gabfest!

[TK421]

87. I don't know yet...I'm going to Cheeseburger in Paradise with a friend

I'll probably get their California burger and onion straws...oh, and beer of course

[tango-tee]

95. What are onion straws? Are they shredded, deep fried onions?

And what's on a California burger? OMG, I would do some truly nasty stuff in return for a good, juicy American burger right now!

When I lived in the States what I really liked was - get this - a burger with Swiss cheese, bacon, sauteed mushrooms plus guacamole on top. Heaven. Sheer, pure, hearing-the-angels-sing heaven.

[TK421]

97. Funny thing is, I normally hate onions but these things are oddly addictive

Think of onion rings, only smaller and much skinnier than those and you get this dipping sauce with them which sorta reminds me of thousand island dressing, but with a kick

I fucked up...it's not called a California burger, but guacamole bacon burger-sorry

here is the site

http://www.cheeseburgerinparadise.com/mainmenu.aspx

[tango-tee]

102. That's not fair. I'm thousands of miles away...

... and good grief, I want one of those burgers, and I want it now. Argh!

[TK421]

106. If you ever find yourself in the area, we'll make a day of it!

:D

[tango-tee]

107. We'll do that!

Yum!

[TK421]

109. Keep in mind...I love brie, and might even bring every kind of cheese imaginable

just a warning...oh, I like Vegetable Thins and Triscuits, so if you have any reservations about these cheeses let me know, otherwise, I will bring an army of CHEESE to slaughter you!!@!!#$#(93598474

[tango-tee]

111. Ready and willing!

To repeat the unforgettable words of The Shrub: Bring it On!

[JitterbugPerfume]

90. I had a portobello and swiss cheese

sauteed in olive oil ,and a glass of tomato juice

[tango-tee]

96. What's really good is when you stuff a portobello

with fresh, sauteed breadcrumbs. Seasoned to your liking with garlic and thyme, maybe with some chopped parsley added and melted butter on top? Portobellos are wonderful! If only they weren't so damn expensive.

[JitterbugPerfume]

99. that sounds wonderful!

I don't eat pork or beef so portobellos kind of take the place of meat. They make a really good sandwich!

[geardaddy]

104. Sounds teh delish.

[TK421]

108. By the way...this has to be the longest running food thread that I have ever seen here

but if someone else posts something out there, let me know!!!

[tango-tee]

113. Gah! That was last Saturday Night's Dinner and it's already the following Wednesday!

Thanks to all of you! Seems we like to eat, but there's more to it than that. Life throws us for a terrible loop at times, and all we can do in spite of it is to enjoy what this thing called "life" has to offer; it doesn't have to be champagne and caviar. Not at all. More important is good companionship, laughter, understanding and caring.

In the spirit of caring and love... to all of you dear friends, here's a toast!