johnb Posted June 30, 2013 Share Posted June 30, 2013 Getting ready to put together my version of shrimp 'n grits, which is a variant of New Orleans BBQ shrimp but adds lots of diced tomato and fresh basil. I always plant some basil then have to find ways to use it. Not too hard! Link to comment Share on other sites More sharing options...
lperry Posted June 30, 2013 Share Posted June 30, 2013 Not inside, but out on the grill, cast iron frying pan socca. Wow. A-freaking-mazing made with rosemary olive oil in the batter and in the pan (go WaPo food section). Now I get it! With the high heat it is so much better than the ones I made inside. Crispy, thin crust with a smooth interior, smoky flavor melding with the rosemary. *sigh* And apologies to everyone in Alexandria and northward - that was me grilling outside who made it pour rain. Link to comment Share on other sites More sharing options...
monavano Posted July 1, 2013 Share Posted July 1, 2013 Try the socca with cumin-- ups the smokey flavor. Link to comment Share on other sites More sharing options...
lperry Posted July 1, 2013 Share Posted July 1, 2013 Try the socca with cumin-- ups the smokey flavor. I used a little smoked paprika and it worked nicely too. Link to comment Share on other sites More sharing options...
monavano Posted July 1, 2013 Share Posted July 1, 2013 I've used that too! Funny, I've had socca on the brain this weekend and need to get my hands on some dried chickpeas. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 1, 2013 Share Posted July 1, 2013 ^does that make your mothers "socca moms"? Link to comment Share on other sites More sharing options...
lperry Posted July 14, 2013 Share Posted July 14, 2013 We have four houses on our street with new neighbors in them, so we're having a block party tonight, and I'm making some kalamata olive, rosemary tapenade for it. We lost some great people, but are looking forward to making new friends. 2 Link to comment Share on other sites More sharing options...
zoramargolis Posted July 14, 2013 Share Posted July 14, 2013 pickles, apricot jam, three bean salad, pitting sour cherries for a pie. Link to comment Share on other sites More sharing options...
Seanchai Posted July 14, 2013 Share Posted July 14, 2013 Trying the Fregola Risotto recipe from the Michael's Genuine Food cookbook. Including shrimp, fresh corn, and leeks, it seems nice and summery. Link to comment Share on other sites More sharing options...
lperry Posted August 3, 2013 Share Posted August 3, 2013 Packing little containers of New Mexico chile seasoning paste into the freezer. It's so involved to make those sauces, even with a wet grinder, that I'm trying to do larger quantities at a time. Link to comment Share on other sites More sharing options...
Barbara Posted August 4, 2013 Share Posted August 4, 2013 Right now, I'm sitting in front of the computer.  However, this morning I went to the farmers market at 18th & Columbia Road and found a one POUND box of basil for $8. So, I went home plucked, washed, and spun-dried the basil until I got tired.  I put the remainder in a gallon-sized Ziplock Bag. I didn't have enough pine nuts, so I went to the Metro Market a block or so away and got some more.  And, took the box and the huge plastic bag the basil came in back to the farmer's truck. I had three cups of pesto in the fridge by 11 am. The three large beets I also bought this morning were wrapped in aluminum foil and roasted in the oven while all this was going on. And, yes, I'm feeling quite virtuous. 2 Link to comment Share on other sites More sharing options...
weezy Posted August 4, 2013 Share Posted August 4, 2013 Good on you, Barbara! I've got the leftover rotisserie chicken & carcass in the crockpot right now, to take the meat off the bone and to get some stock. Roasted some leftover corn and took that off the cob and will use half for salsa tonight on some grilled chicken thighs, and half will go with the crockpot chicken meat for some enchilada filling. The stock from the chicken will go with the corncobs I saved and I'll add to that and make a soup base that I'll freeze for colder weather. Link to comment Share on other sites More sharing options...
squidsdc Posted August 5, 2013 Share Posted August 5, 2013 Watching shows I've recorded and snacking on Red Hots. These things are addictive! Link to comment Share on other sites More sharing options...
monavano Posted August 30, 2013 Share Posted August 30, 2013 Labeling 9 quarts of tomatoes to go in the freezer. A box of tomatoes-- just rough chopped and simmered with onion, garlic, evoo and salt. Left them chunky, just because. Link to comment Share on other sites More sharing options...
Pat Posted August 30, 2013 Share Posted August 30, 2013 Putting away groceries.  My mother always brought the groceries in from the car immediately and put everything in its place promptly and efficiently. I do my best to make sure the most perishable stuff is not out of refrigeration long, but my attention span for putting away groceries is very short  . Link to comment Share on other sites More sharing options...
monavano Posted August 30, 2013 Share Posted August 30, 2013 ^ That, and laundry! Link to comment Share on other sites More sharing options...
DrXmus Posted August 31, 2013 Share Posted August 31, 2013 Packing up the last of the food/utensils/gadgets/etc. because the kitchen will be demolished in the next week or so!! It'll emerge like a butterfly from its cocoon of a shitstorm in 4 months or so (more than the kitchen is being renovated). Link to comment Share on other sites More sharing options...
monavano Posted August 31, 2013 Share Posted August 31, 2013 Packing up the last of the food/utensils/gadgets/etc. because the kitchen will be demolished in the next week or so!! It'll emerge like a butterfly from its cocoon of a shitstorm in 4 months or so (more than the kitchen is being renovated). This was our "kitchen" for 4 months. I had a microwave opposite on the folding table, and occasionally used a single burner on the dryer. Good times 1 Link to comment Share on other sites More sharing options...
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