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dcandohio

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About dcandohio

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    hammerhead
  • Birthday 05/28/1958

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    Female
  • Location
    Columbus, OH; Dallas sometimes

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  1. I had one of my go to meals last night. Salmon under the broiler, topped with a little bit of honey, smoked paprika, cayenne, salt and pepper. Roasted asparagus and leftover basmati rice rounded out the meal. I could probably eat salmon three or four times a week and not get bored with it!
  2. We are all devastated. Her work has elevated all people. But her work has especially elevated women. May she rest in power.
  3. Yep. A good product for certain applications. Not too much sugar or sodium in that marinara, either.
  4. I had opened a jar of Trader Joe’s marinara sauce, and I was inspired to use a lot of things that needed using up to create a “pasta sauce.” Some expensive imported salami from Fresh Market that I didn’t really like got chopped up and thrown in with onions and garlic, and when that was all cooked down, I added shredded chicken that I had cooked several nights before. Into the sauce went lots of herbs, a decent amount of red wine, and finally a bunch of really good black olives that I had pitted. The end result was definitely greater than the sum of the parts, and I really enjoyed it. I se
  5. Greek style baked pork chops (Lemon juice, garlic, olive oil, oregano, dill) and roasted yellow squash.
  6. Following the lead of many of you on this thread, I have been trying to eat things out of the freezer and the pantry. The box of couscous in the pantry had expired in 2018. Oops. I made the couscous with chicken stock, lemon juice, and basil. It was fine. I use it as a base for a bunch of sautéed vegetables with Kalamata olives. I had squash, celery, red pepper, and onion, which I seasoned with garlic, salt, pepper, basil and thyme. It was a pretty plate, and a very nice dinner.
  7. Broiled salmon, topped with a mixture of barbecue sauce, mustard, maple syrup, and cayenne. Corn on the cob.
  8. Marinate chicken pieces or pork ribs in olive oil, lemon juice, dill, oregano, and lots of garlic. Grill. Delicious.
  9. My best friends finally decided to break their self imposed quarantine to come to my house for dinner tonight. I served a salad of Romaine, tomatoes, avocado, and bacon, bound with a little mayonnaise, salt, pepper and white wine vinegar. So easy when summer tomatoes are just perfect. I topped mahi-mahi with a mixture of chopped Kalamata olives, tomato, capers, garlic, onion, salt and pepper, olive oil, lemon juice. I wrapped it all in parchment paper and baked it on a sheet pan. While the fish was cooking, I sautéed parboiled tiny new potatoes, cut in half, in olive oil with some ros
  10. Roasted chicken, sliced, on top of sliced roasted potatoes and oven roasted asparagus. Drizzled with a cheddar cheese sauce. That little meal used up quite a few odds and ends in the refrigerator.
  11. Sunday I had the last package of the “Sunday gravy” that I made and froze at the beginning of the pandemic, served with penne. Trying to transition from full freezer quarantine mode to empty your freezer hurricane mode. Ah. Summer in Florida.
  12. We had a little potluck last night, and I grilled a pork tenderloin. I marinated it in soy sauce, ginger, garlic, Thai chili garlic paste, blackberry jam, sesame oil, and olive oil. I grilled it to just passed medium, and everybody loved it. One neighbor contributed his famous homemade potato salad, which had a hint of horseradish, and was delicious. The other neighbor brought coleslaw. Add in a bottle of sparkly and a good, socially-distanced time was had by all.
  13. I picked up some barbecued ribs a few days ago that came with a big hunk of cornbread, which did not interest me. I stuck it in the refrigerator and was pondering what to do with it when I realized I had two ancient green chili and corn muffins in the freezer. I also had some leftover stock in a carton in the refrigerator, plus celery, onions, and some bacon ends in the freezer: Shazam. Cornbread dressing. I baked chicken breasts with just butter, salt, pepper and lemon juice. I also steamed broccoli. The cornbread dressing was wonderfully rich and such a lovely treat at this time of year
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