"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-17-2015, 10:48 AM   #1
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,261
Friday! 7/17/15 Supper Plans?

It is time for meatloaf. I did the tomato, mozz cheese, cucumber, basil etc salad yesterday, so will do a garden salad for tonight.

This weekend is New Mexico's Spanish Fiestas so will do some amount of street fair food today, tomorrow and Sunday.

What's cooking at your place?

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 07-17-2015, 12:59 PM   #2
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,068
Meatloaf does sound good - thanks for the inspiration, Beth! I just took some ground beef out of the freezer, and I've already got some frozen diced onions and bell peppers. Easy peasy. Looking forward to meatloaf sandwiches for the next couple of days.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-17-2015, 01:06 PM   #3
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,788
Send a message via Skype™ to taxlady
I should go pull something out of the freezer. Stirling is going to a role playing game, so won't be here for supper. I should have steak.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-17-2015, 01:20 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,455
We're driving home from the beach house today. We'll probably order takeout tonight.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-17-2015, 02:38 PM   #5
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,833
Not just planned, but prepped, too! I decided to do everything but the cooking before I head out to weed for an hour or two. We'll enjoy steak on the grill, crash potatoes, green beans, sauteed mushrooms, and a salad to split. I'm anticipating a tall glass of our version of a Painkiller for "dessert".

To prove I really am ready...
Attached Thumbnails
Click image for larger version

Name:	2015-07-17 15.16.14.jpg
Views:	138
Size:	75.4 KB
ID:	23127  
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 07-17-2015, 04:03 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,788
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Cooking Goddess View Post
Not just planned, but prepped, too! I decided to do everything but the cooking before I head out to weed for an hour or two. We'll enjoy steak on the grill, crash potatoes, green beans, sauteed mushrooms, and a salad to split. I'm anticipating a tall glass of our version of a Painkiller for "dessert".

To prove I really am ready...
Looks like you will be having a great meal.

That Painkiller sounds like my variation on a Pińa Colada.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-17-2015, 04:08 PM   #7
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,068
Mmm...that looks so good, CG.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-17-2015, 04:19 PM   #8
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Nice, CG. You wouldn't even have to cook it, looks so purty!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-17-2015, 05:08 PM   #9
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Supper is baked pasta w/ meat sauce. Work has been too crazy to do much food wise. We have doubled sales since last year. Looks like hard work and dedication has paid off. Problem is, we are understaffed and bumping heads with the owner who is never there and doesn't really understand the requirements necessary to run such a busy enterprise. May be time for me to move on. Always leave when things are going good.
Rocklobster is offline   Reply With Quote
Old 07-17-2015, 05:12 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,757
I'm trying a garlic and anise broiled shrimp recipe from ATK.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-17-2015, 05:25 PM   #11
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,111
Burgers on the grill. Asparagus.

And..... Ta da! The first tomatoes from my garden in a tomato cucumber salad. They are actually from a patio tomato plant I bought at a garden store likely started in a hot house.

Grilled peaches marinated in dark rum, brown sugar and gochujang for dessert.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-17-2015, 08:05 PM   #12
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,695
Pressure cooker Ribs & coleslaw with homemade bbq sauce.

salt and pepper is offline   Reply With Quote
Old 07-17-2015, 10:01 PM   #13
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,833
Thanks, taxy, Cheryl, and Dawg! I decided to post a few pics of the finished product...lucky me, I get to follow another awesome picture of S&P's supper. Looks good, Joey!
Attached Thumbnails
Click image for larger version

Name:	2015-07-17 20.45.31.jpg
Views:	126
Size:	59.8 KB
ID:	23128   Click image for larger version

Name:	2015-07-17 21.35.01.jpg
Views:	136
Size:	81.0 KB
ID:	23129  

__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 07-17-2015, 10:16 PM   #14
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,833
Quote:
Originally Posted by Rocklobster View Post
...Problem is, we are understaffed and bumping heads with the owner who is never there and doesn't really understand the requirements necessary to run such a busy enterprise. May be time for me to move on. Always leave when things are going good.
Would it help if you could set up something to record a normal day's activity in the kitchen? Maybe show it to the boss? The group could remind him that without that efficient kitchen staff he wouldn't be as successful with his business? There has to be a better way than starting new at a different job. Here's hoping you find a solution that works out the best for you.

My Dad delivered bread for a living. Every time he built a route up, management decided it was time to divide the route. Poor Dad, here he was on base+commission and always having to build a route back up...only to have it get split again.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 07-17-2015, 10:42 PM   #15
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,068
Great pics Joey and CG.

Andy, how was the garlic and anise shrimp recipe from ATK?
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-18-2015, 02:23 AM   #16
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,788
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Cheryl J View Post
Great pics Joey and CG.

Andy, how was the garlic and anise shrimp recipe from ATK?
I agree.

I had a rib steak, baby potatoes, and cucumber salad. I was going to grill the steak, but it started raining.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-18-2015, 10:15 AM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,757
Quote:
Originally Posted by Cheryl J View Post
Great pics Joey and CG.

Andy, how was the garlic and anise shrimp recipe from ATK?

We liked it. It was a good combination of flavors. I had to sub cayenne for the crushed red pepper flakes I didn't have any whole anise so subbed ground.

The recipe calls for cooking the shrimp in the shell. SO is not a fan of peeling shrimp to get at her dinner.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-18-2015, 10:18 PM   #18
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,068
Quote:
Originally Posted by Andy M. View Post
We liked it. It was a good combination of flavors. I had to sub cayenne for the crushed red pepper flakes I didn't have any whole anise so subbed ground.

The recipe calls for cooking the shrimp in the shell. SO is not a fan of peeling shrimp to get at her dinner.
Thanks, Andy. I'll have to look that up on ATK. I cook/roast/grill shrimp in the shell often, I think cooking in the shell adds so much flavor and helps keep them from drying out. I see SO's point though, it is rather messy to peel and eat at the table. I don't mind though, here at home.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-19-2015, 12:16 AM   #19
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,671
About the shrimp in the shells......my late husband hated to have to touch his food. I'd give him the big eye roll when I'd serve food he had to touch..wings, ribs, you get the idea.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-19-2015, 01:57 AM   #20
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,833
Kayelle, our son was that same way when he was young. Hated getting his fingers sticky or greasy SO much he would hold his piece of buttered toast with a napkin.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Reply

Tags
supper

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:37 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.