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What did you have for dinner? -Part dois

Mach said:
I just had one for lunch today, first time in a long time too. A new place nearby has them..weak/strange service, but the roll was actually pretty good, tasted fresh too.
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Service at some places can be rather strange. We went to some diner in FL. Lots of people there so it must be ok, right?
We ordered and here comes the waitress with my water carried in her armpits. I kid you not, pinky swear.
I lost my appetite, we asked for carry out and you can imagine what happened next.
 
Bodi said:
Avocado on toast
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Been trying that each week at breakfast for a few weeks now. but the avos are still early season and a bit watery for me. However, add some sweet chilli sauce and a good dash of fresh cracked black pepper and Avo toast is transformed even if a little watery. Another month on the tree and those Hass avos will be a lot nicer.
 
Mach said:
Cajun Chicken Fricassee over rice
GF Yellow Cake w/Chocolate icing for dessert (ala @Old 'N Chill )

The GF cake was awful, betty crocker I think, never try it. Their brownie and choc chip cookie GF are superb (esp brownie).
King arthur GF cake is much better (or scratch) We have 2 in the familiy with celiac, it's not by choice.

Cheesecake coming up in a week or two, inspiried by this thread, can't wait.
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any time i taste something from betty crocker, it will have a tinge of a medicinal flavor

pillsbury for me
 
Ishm said:
Been trying that each week at breakfast for a few weeks now. but the avos are still early season and a bit watery for me. However, add some sweet chilli sauce and a good dash of fresh cracked black pepper and Avo toast is transformed even if a little watery. Another month on the tree and those Hass avos will be a lot nicer.
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I have had bagels with a small amount of cream cheese and a bunch of avocado... maybe a sprinkle of capers too, each morning.

We have an Avocado farm here in New Zealand that ships Avos and I get a box of ten every fortnight.
 
ButtaFingas trifle. Husband's office manager's birthday is tomorrow. Chocolate cake, cut into strips or cubes with 2-3 boxes instant chocolate pudding, cool Whip, 3-4 crushed butter fingers. Finish with cool Whip and candy garnish. Made extra for me.
 
Lovebug said:
Service at some places can be rather strange. We went to some diner in FL. Lots of people there so it must be ok, right?
We ordered and here comes the waitress with my water carried in her armpits. I kid you not, pinky swear.
I lost my appetite, we asked for carry out and you can imagine what happened next.
Click to expand...
lost my appetite just reading about your experience
 
Bodi said:
I have had bagels with a small amount of cream cheese and a bunch of avocado... maybe a sprinkle of capers too, each morning.

We have an Avocado farm here in New Zealand that ships Avos and I get a box of ten every fortnight.
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I am working a contract in NZ at the moment moving between our 2nd home in Auckland and an office in Wellington. Hence my comment about the watery early season Hass. My wife lives on the things so we get a box of 20 to 30 most weeks from a Northland (I think) farm that personally trucks boxes down to his regular customers most weeks. They're always in perfect shape, but I don't like the early season wateriness so haven't been robbing the wifes avo pile too much yet. Nees to be done in the dark of night so I can blame the dog or kids. The ones from the supermarket in Wellington were no better last time I bought some. Another months or so of ripening on the tree will sort them hopefully. When we were here some years ago we got organic avos shipped from some folk in Opotiki (sp?) who literally picked them to order so they came straight from the tree to our house, and they only picked the ripe ones. They were the best avos I've ever had anywhere, but the couple sold and the new owners went back to mass picking.
 
Ishm said:
I am working a contract in NZ at the moment moving between our 2nd home in Auckland and an office in Wellington. Hence my comment about the watery early season Hass. My wife lives on the things so we get a box of 20 to 30 most weeks from a Northland (I think) farm that personally trucks boxes down to his regular customers most weeks. They're always in perfect shape, but I don't like the early season wateriness so haven't been robbing the wifes avo pile too much yet. Nees to be done in the dark of night so I can blame the dog or kids. The ones from the supermarket in Wellington were no better last time I bought some. Another months or so of ripening on the tree will sort them hopefully. When we were here some years ago we got organic avos shipped from some folk in Opotiki (sp?) who literally picked them to order so they came straight from the tree to our house, and they only picked the ripe ones. They were the best avos I've ever had anywhere, but the couple sold and the new owners went back to mass picking.
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theavotree.co.nz

The Avo Tree | Fresh, Handpicked Avocados Delivered | Shop Now.

The Avo Tree delivers the freshest Bay of Plenty avocados direct to your doorstep. Shop avocados, avocado oil skin care, and avocado leaf tea from The Avo Tree.
theavotree.co.nz theavotree.co.nz

I think they are outside Tauranga.

The ones in the store are generally a disappointment.
 
Lovebug said:
Service at some places can be rather strange. We went to some diner in FL. Lots of people there so it must be ok, right?
We ordered and here comes the waitress with my water carried in her armpits. I kid you not, pinky swear.
I lost my appetite, we asked for carry out and you can imagine what happened next.
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I just laughed out loud... that is freaking horrible.
 
We had planned to go to a festival for dinner tonight, but plans changed. I baked some taquitos with salsa and brown rice on the side.
 
I sear-roasted a boneless chicken thigh that had been brined for 3 hours. I used the cast iron pan that I seared it in to make a quick pan sauce with sweated diced onion and mushroom stems. I added white wine, chicken stock and lemon juice and finished with with 2 TBL of butter. I served the chicken over boxed stuffing mix that was augmented with fresh sage and parsley. It was served w/ warmed baguette.

It was surprisingly good for a quick meal.
 
Lisa said:
I sear-roasted a boneless chicken thigh that had been brined for 3 hours. I used the cast iron pan that I seared it in to make a quick pan sauce with sweated diced onion and mushroom stems. I added white wine, chicken stock and lemon juice and finished with with 2 TBL of butter. I served the chicken over boxed stuffing mix that was augmented with fresh sage and parsley. It was served w/ warmed baguette.

It was surprisingly good for a quick meal.
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Sounds delish. I love Stove Top and it tastes just like my mom's. I use low sodium chicken or turkey broth instead of water, extra celery and onion chopped in the food processor and sauteed and hard-boiled eggs. So much easier than the stale bread, chopping vegetables, adding herbs. Takes me 15 minutes total instead of the hour mom went through. I do at least 5 boxes and put what doesn't go into a turkey into muffin pans or 3 for a large chicken. As long as I have gravy, I want dressing. The first time she had my dressing she said that mine tasted as good as hers. That became her go-to.
We should have a potluck, funeral food or themed supper party sometime and hear the stories of our food. Scent and food memories are among the most vivid we have.
 
Parrish said:
Sounds delish. I love Stove Top and it tastes just like my mom's. I use low sodium chicken or turkey broth instead of water, extra celery and onion chopped in the food processor and sauteed and hard-boiled eggs. So much easier than the stale bread, chopping vegetables, adding herbs. Takes me 15 minutes total instead of the hour mom went through. I do at least 5 boxes and put what doesn't go into a turkey into muffin pans or 3 for a large chicken. As long as I have gravy, I want dressing. The first time she had my dressing she said that mine tasted as good as hers. That became her go-to.
We should have a potluck, funeral food or themed supper party sometime and hear the stories of our food. Scent and food memories are among the most vivid we have.
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I usually buy bags of Pepperidge Farm dry bread cubes and make my own but the last time I was at WallyWorld they didn't have any , so I grabbed a few boxes of Stove Top stuffing. The kitchen is my happy place and I love to chop veggies and play. I've worked the line in professional kitchens but I dont have the stamina and heat tolerance to do it now.

My closest Bed Bath and Beyond isn't closing because that would be very traumatic for me. The clerks know me by name. I am a knife whore and my love of kitchen stuff is legendary. For me to spend $5000 in BB&B or William-Sonoma would be very easy.

My mom made this horrific dish of cooked loose hamburger in bread stuffing and held it all together with Campbells mushroom soup. It was called hamburger dressing. I would not feed that to subway rats. Mom hated to cook and had maybe 3 spices, Salt, pepper and occasionaly paprika from a McCormick tin that was a decade old. I learned how to cook so I didn't have to eat her food. My mom was a good baker and I learned from her.
 
@Lisa, One of my most beloved comfort foods is chicken pastry. Ann's Pastry Strips tastes identical to my Granny's, probably since they are produced near where she was born and raised. I learned to bake Challah from my husband's aunt, but I can do any pound cake known to man or woman.
 
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