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The What's For Dinner Tonight Chat
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Prime rib burgers on the grill and beer.

Mango sorbet for dessert later.

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I am having a cup of instant gluten-free brown rice as I do not know how to cook and don't know the meanings of most of the foods your talking about. All I know is I pulled out some of moms old recipes and am trying to find a gluten-free Beef Consomme. I don't know what a Consomme is but I need one. :blink:

It's ok, cooking is not that difficult, once you get the hang of it. All you need are a few good 'go-to' recipes to cover most your bases.

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Well, you DID mention heat and ice! :lol: And stretching gently can apply, too. Not like it used to...gluten-free bread dough doesn't quite behave like gluten dough does.

We don't quite behave like we did either. :)

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We don't quite behave like we did either. :)

Now you behave yourself, Marilyn! You hear?

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Seven Hour Roasted Lamb Shoulder with Balsamic Onions

Parboiled and Roasted Baby Potatoes with Rosemary and Thyme

Saffron Glazed Carrots

Minted Peas

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Meatloaf and spinach mashers for us tonight.

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It's so humid here, just the slightest movement and you bust a sweat. :(

So, outdoor cooking again, BBQ chicken legs, potato salad and just plain strawberries for dessert.

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Arepas.jpg

Made arepas this afternoon after work so I could have a chicken cheddar bacon ranch sandwich. I just went with the PAN brand and it's been a while and I feel fine so I'm guessing that I never had to be worried in the first place. (That CC warning on a package though is SO scary.)

The arepas are so absolutely amazing. The could have been a little more done in the middle but still absolutely delicious. I was so excited when I cut the first one and buttered it up and tasted it that I started to cry. I know no one but you guys will understand, I'm pretty sure my husband thinks I'm a little crazy and/or hormonal.

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Made arepas this afternoon after work so I could have a chicken cheddar bacon ranch sandwich. .... I was so excited when I cut the first one and buttered it up and tasted it that I started to cry. I know no one but you guys will understand, I'm pretty sure my husband thinks I'm a little crazy and/or hormonal.

My eyes filled up a little for you just now. The sheer joy of having something we crave being fulfilled, and they LOOK great! Enjoy! Now, I want some too......

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Arepas.jpg

Made arepas this afternoon after work so I could have a chicken cheddar bacon ranch sandwich. I just went with the PAN brand and it's been a while and I feel fine so I'm guessing that I never had to be worried in the first place. (That CC warning on a package though is SO scary.)

The arepas are so absolutely amazing. The could have been a little more done in the middle but still absolutely delicious. I was so excited when I cut the first one and buttered it up and tasted it that I started to cry. I know no one but you guys will understand, I'm pretty sure my husband thinks I'm a little crazy and/or hormonal.

We understand. This comes from someone who got tears in her eyes upon seeing gluten-free Chex and Rice Krispies. And the words gluten free on a menu. Heck, you should have seen me the first time I was served gluten-free brioche at bread service at a restaurant! I almost lost it. Thankfully no snorting happened. :lol: My kind husband understands me so understands this and tells me when he sees a gluten free commercial on TV or ad in the paper or whatever.

But those arepas sure do look good! It's been forever since I've made those things. Thanks a lot - yet another thing to add to my Make Soon list! :lol:

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I am having a cup of instant gluten-free brown rice as I do not know how to cook and don't know the meanings of most of the foods your talking about. All I know is I pulled out some of moms old recipes and am trying to find a gluten-free Beef Consomme. I don't know what a Consomme is but I need one. :blink:

We do have some experienced cooks here. Some, because we need too be.

Not being able to pop into restaurants, we tend to claim mastery in our own world. Well....not everyone, but some. B)

What cravings do you have? I think someone posted a recipe for Beef Consomme. Do you have others? :) We can help you make it easy, tasty and healthy....with the emphasis on EASY. B)

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Now you behave yourself, Marilyn! You hear?

I'll try to, but I'm not good at behaving myself. Long history of not doing so.

P.S. We had pizza tonight.

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We do have some experienced cooks here. Some, because we need too be.

Not being able to pop into restaurants, we tend to claim mastery in our own world. Well....not everyone, but some. B)

What cravings do you have? I think someone posted a recipe for Beef Consomme. Do you have others? :) We can help you make it easy, tasty and healthy....with the emphasis on EASY. B)

Thanks Lisa. Yes, Irish Heart told me how to make the consomme, it's for braised sirloin tips.

I don't have much variety right now, but before long I'm going to try more sophisticated meals. I think my system will be ready.

My biggest problem is substitutions. I have never been a great cook, so I'm learning how to cook and what I can put in it.

One of my mom's recipes said to add some ingredient to taste, now how am I supposed to know how it should taste. Yes, I maybe challenged in the kitchen but I'm willing to learn. :P

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I'll try to, but I'm not good at behaving myself. Long history of not doing so.

P.S. We had pizza tonight.

M, Women who "behave" never have any fun. ;) I like misbehaving.

STUFFED PEPPERS tonight

Mixed greens salad with goat cheese, toasted pecans, roasted pears and champagne vinaigrette

Blueberries and nectarines are in and they are fantastic.

I am resisting making them into a galette.

LOVE2TRAVEL is whispering "Go on, why don't you? Go on!"

(that's a Rebecca reference for you, L2T ;) Mrs. Danvers to our nameless narrator, telling her to jump)

so, Just Plain Sweet Blueberries and Nectarines.

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My son loves Lobster so tonight we are celebrating his graduation from 8th grade to high school with lobster! :D

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I don't have much variety right now, but before long I'm going to try more sophisticated meals. I think my system will be ready.

My biggest problem is substitutions. I have never been a great cook, so I'm learning how to cook and what I can put in it.

One of my mom's recipes said to add some ingredient to taste, now how am I supposed to know how it should taste. Yes, I maybe challenged in the kitchen but I'm willing to learn. :P

Take it slow at first--with the eating, I mean. None of us ate like this right after DX. I could hardly choke down rice and boiled chicken. :blink:

As for substitutions, tell us what you need and we can help. :)

Do you mean things like bread crumbs in meatloaf or meatballs? Subs for fried chicken? Eggs? dairy? that sort of thing?

The "to taste" means basically, how hot or spicy or sweet do you like things? Some people add more "zip"to their food with pepper or chile powder and they season it "to their taste". Some people add more herbs de provence than is called for in a recipe because they like it that way.

For example, I use waaaay more basil, oregano, garlic, thyme, chervil, marjoram etc in my cooking than my mom. (I don't think she even has any of the last 4 in her house. :D )

When I first learned to cook in my 20's (and it was not from my Mom, :lol: I did it myself), I made the recipe "as is", to get the hang of it and understand how it was supposed to look and taste. Then, I made it MY way.

You can learn, too. Honestly, anyone who can read can learn to cook. Don't let it intimidate you, hon. None of us were born cooking. Some of us have a natural gift for it, but we all had to learn. YOU can do it!!

Damn, if you lived in Canada, I'd say go hang at LOVE2TRAVEL's house for a few weeks.

That would be like going to a cooking boot camp!

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Damn, if you lived in Canada, I'd say go hang at LOVE2TRAVEL's house for a few weeks. That would be like going to a cooking boot camp!

We'll take the tiramisu van to her house when we're done partying! I'm sure we could all learn some new things.

It's noon and I still have no clue what's for dinner. I need to go shopping for a birthday present, my baby is going to be 16 next week. Maybe I'll just go to Wendy's and order the largest frosty they have with some fries to dip in it.

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Chicken breast with brussel sprouts that are sauteed with balsamic vinegar and bacon, probably will make rice also.

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M, Women who "behave" never have any fun. ;) I like misbehaving.

STUFFED PEPPERS tonight

Mixed greens salad with goat cheese, toasted pecans, roasted pears and champagne vinaigrette

Blueberries and nectarines are in and they are fantastic.

I am resisting making them into a galette.

LOVE2TRAVEL is whispering "Go on, why don't you? Go on!"

(that's a Rebecca reference for you, L2T ;) Mrs. Danvers to our nameless narrator, telling her to jump)

so, Just Plain Sweet Blueberries and Nectarines.

That is SO funny because as I was reading this I was hoping you would mention a galette or clafoutis. But I am SHOUTING, not whispering. Caught your Rebecca reference. We're full of wittiness these days. :D

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Leftover roast shoulder of lamb but am switching it up by making mint sauce. Not the icky grocery store kind, the REAL kind. Now that the roast baby potatoes are gone, we will be having sweet and spicy lentils (sort of like barbecue beans or whatever you southerners call 'em) and grilled zucchini and feta salad with fresh mint et al.

Guess what we are having for dessert? Blueberries and nectarines, plain and adulterated. My pants are growing tighter, too. My chubs are returning! :o

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Guess what we are having for dessert? Blueberries and nectarines, plain and adulterated. My pants are growing tighter, too. My chubs are returning! :o

Sora's going to order us all moo-moos. :lol:

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My son loves Lobster so tonight we are celebrating his graduation from 8th grade to high school with lobster! :D

Congrats!!!

and oooh, LOBSTAH!!! :wub:

Yup, Bostonian born.

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Just thru some sweet potato fries in the oven. I don't have the energy to even beg for a real dinner :lol:

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Sora's going to order us all moo-moos. :lol:

Lol

I had a baked pasta with lots of cheese and broccoli on the side.

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