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The What's For Dinner Tonight Chat
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I use a number of different rubs, bastes and marinades, but if you have not checked out Leite's Culinaria, yet...please do.

 

There are a lot of rubs and spice blends on there and our very own Love2Travel likes that site.

 

She recently sent me an email, BTW everyone and she and her hubs are in their home in Croatia and acclimating to life. She is doing great--so very happy! ( out of that damn cold weather in Alberta, for starters. ) She sends xx and oo

 

And I love this site too and I have his Portuguese cook book...good stuff :)

 

http://leitesculinaria.com/86103/recipes-grilled-flank-steak-chile-rub.html

 

I'm glad you mentioned Love2.  I've been wondering if the move went ok.  So glad she is feeling better.  Thanks.

 

Dinner was a simple chicken and rice mush type thing...lol.  Very tasty.

 

Colleen

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My pot roast turned out great!  I just love carrots that are cooked in the beef juice... I just love carrots, period.  LOL

 

 

Hi Patti!  IVIG is not used for Celiac.  I have common variable immunodeficiency with low IgG and IgA and reduced vaccine response.  So I get a 40 gram IVIG infusion every 4 weeks.  I also have lupus.  

IVIG can be utilized in a lot of different conditions other than hypogammaglobulinemia (low immunoglobulins) and usually those uses are rare, but there is a lot of new research.  Cost is a big hurdle, as one infusion usually is around 15 thousand dollars (us).  Other than that you just sit there and get an infusion, most people get moderate headache afterwards but that can be reduced with benadryl, tylenol, and drinking as much water as you can.  Hopefully if you need IVIG infusions for your ITP it will be a temporary thing.

 

If they decide to start you on IVIG send me a private message if you'd like, I wouldn't mind a good chat :)

thank you Laura..I hope everything continues to go well for you, man girl you have your hurdles..I am going to add you to my prayer list if that is ok with you! 

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I use a number of different rubs, bastes and marinades, but if you have not checked out Leite's Culinaria, yet...please do.

 

There are a lot of rubs and spice blends on there and our very own Love2Travel likes that site.

 

She recently sent me an email, BTW everyone and she and her hubs are in their home in Croatia and acclimating to life. She is doing great--so very happy! ( out of that damn cold weather in Alberta, for starters. ) She sends xx and oo

 

And I love this site too and I have his Portuguese cook book...good stuff :)

 

http://leitesculinaria.com/86103/recipes-grilled-flank-steak-chile-rub.html

Yum...love to L2T please....guess what I'll be rubbing hubs steak with this weekend ;)

Just teasing...tis the weekend of steak...new Yorks mañana and either tri tip or ribeye on Father's Day as long as the under the weather hubs tummy can handle spice I'm likely going to try this rub on tri tip.

Dinner tonight...the son left in town took pity on his folks that had a rough couple days and took care of the cooking...I had baked basil chicken breast with asparagus after waking from short nap after we got hubs home and settled from his hospital visit. They had the same with some cream cheese & cheddar Mac & cheese :)

Tomorrow is a new day...thank God!

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thank you Laura..I hope everything continues to go well for you, man girl you have your hurdles..I am going to add you to my prayer list if that is ok with you! 

That would be fine with me :)  I know I am all kinds of screwed up, right?!  LOL... I just really try to focus on what I have and be grateful for that :)

 

Tonight is leftover pot roast.  Served on a bed of mashed potatoes with gravy.... I think I could eat that every day.  I ate all the carrots already so I will throw some green beans on the side.  We will have a little meat left over, I was thinking about making them into tacos tomorrow.  Or nachos.  The meat itself is a neutral flavor so I think I could do anything with it.

 

Lisa I am glad you guys are home and it is nothing too ridiculously crazy but not knowing is the worst part.  I hope your hubs gets better fast.

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....guess what I'll be rubbing hubs steak with this weekend ;)

 

:blink:   We don't need all the details of your weekend with the hubs... :lol:  :lol:  :lol: 

 

Sorry Lisa, I couldn't resist that one!

 

Colleen 

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:blink:   We don't need all the details of your weekend with the hubs... :lol:  :lol:  :lol:

 

Sorry Lisa, I couldn't resist that one!

 

Colleen 

 

Have to say, I was headed here to say something but I had to put my coffee down and you beat me to it.

^_^

 

We're so juvenile. lmao

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Tonight is the first time posting since moving to Croatia.  Wow - it sounds great even saying that!  :)  No more winter!!!!!!!!!

 

We are settling in (finally, after a very busy few weeks).  The new kitchen will be installed soon.  Until then, I have been using a small outdoor oven and a hot plate.  There is an outdoor wood-burning oven but it has been too hot outside to use it.  So, tonight we had pulled pork (in the slow cooker - I was lazy pants!), roasted cauliflower with garlic, thyme and Parmesan and a simple cabbage slaw.  Nothing earth shattering, but being living in the Mediterranean is completely different and absolutely exhilarating!  :D  I am in love.  :wub:

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Tonight is the first time posting since moving to Croatia.  Wow - it sounds great even saying that!  :)  No more winter!!!!!!!!!

 

We are settling in (finally, after a very busy few weeks).  The new kitchen will be installed soon.  Until then, I have been using a small outdoor oven and a hot plate.  There is an outdoor wood-burning oven but it has been too hot outside to use it.  So, tonight we had pulled pork (in the slow cooker - I was lazy pants!), roasted cauliflower with garlic, thyme and Parmesan and a simple cabbage slaw.  Nothing earth shattering, but being living in the Mediterranean is completely different and absolutely exhilarating!  :D  I am in love.  :wub:

 

 

Hi love!! So good to "see you". ^_^ Missed you 'round the dinner table! So happy that you're happy!! whoohoo!!

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:blink:   We don't need all the details of your weekend with the hubs... :lol:  :lol:  :lol:

 

Sorry Lisa, I couldn't resist that one!

 

Colleen 

 

I left it how it was last night for someone to play with...happy you took me up on it :D

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Well lookie there...Hi L2T...welcome back and glad the transition to your home is complete!!!

 

We missed drooling on our keyboards ;)

 

Even your creations prepared in a camp kitchen are delicious to dream about :wub:

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Love2 :D Missed you bunches.  So glad you're getting settled.  You sound happy.  I am seriously ready to DROOL  :lol:

 

Colleen

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happy bday to your hubby :)  and hope he is on the mend!!!  

 

mine is back on the road.  he was home long enough to finish putting our veggies into the garden (yah.  i can't run that rototiller - can you imagine, lolz, 119 lb me trying to hold the beast back.... ^_^ )  now, as it continues to storm and rain today, i feel better about the purpose of the crappy weather:  God sent it to water my veggies  ;)  not to just have the grandson drive me bonkers all day  :lol:

 

i am having the unservable (as in i dare not make this and serve it to mr. meat and potatoes)  

fried goat cheese w/honey

yellow squash 'noodles'

bacon.  <yup.  just bacon.  because............  wait a minute.  i forgot where i was for a second.  i do not have to justify bacon here  :lol:  :lol:  :P

How do you do fried goat cheese?

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Perfect day today! Well... other than that whole getting up at fivefreakingthirtyinthemorning crap. Is that even a time of day? <_< The weather was ideal, if chilly and breezy. I kept my sweater on until a little past noon. Sold well at the market today. I'm thinking if I had a microwave with me I would have sold out! Or at least kept myself toasty. B) The whole driving home in a jeep full of lavender thing got me straight into bed when I got home. Well... either that or the early start, or maybe both.

 

Tonight is repeats of our fajitas and more horchata. I actually remembered to get the rice soaking before crawling into bed, yay! I knew I wouldn't have energy for cooking, and I'm right next to a Mexican family that makes the most amazing smelling burritos and street tacos all. day. long. <_< At least I can get my fix tonight, even if it won't be quite as awesome as anything they're making. :)

 

Glad to see you survived your move to Croatia and have thawed out! I'm sure that not living in a winter wonderland will suit you (and your aches and pains) much better. And it's probably great for the soul too. ^_^

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Addy do you have a good horchata recipe?  I haven't had some in forever and the store bought ones are all crappy.  Of course I can no longer go get some at all the great Mexican places around here or I would crawl out of my skin not able to eat their delicious food!

 

I made nachos today, dropped half the meat on the floor soooo... a sprinkling of meat on them, lol.

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Yes, and I know it off the top of my head. It's slightly modified from a recipe I found online to make it more awesomer. I put 1 cup of brown rice (but probably any will do) in a blender with 5 cups water. Let it set for 3 or more hours, I usually go for 6 or more and sometimes even overnight. Then strain the rice out. Add 2/3 cup sugar and 1/2 tbsp vanilla. Then, because cinnamon won't dissolve in water, but will in milk if you try hard enough, put 1/2 tbsp cinnamon in a blender with 1/2 cup milk and blend the crap out of it. It'll dissolve beautifully and you can just dump that right in. Then... for my wonderful addition. I add 1/2 can sweetened condensed milk. It makes it just a tad thicker and makes it more like what we buy in the restaurants around here. Also, we only use whole milk also. You'll have to give it a good shake before you pour, the cinnamon will settle to the bottom but at least it won't be a blob on top! If it's too sweet, you can use less sugar, but the sweetened condensed milk is key.

 

To be perfectly honest, I still prefer to pop over to the local hole in the wall, would never in my life eat there again Mexican joint for a HUGE cup of horchata now and again. There just really is no substitute. But my wallet won't support the habit nearly as often as I like to enjoy it. :lol:

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I am thinking about making this today (but in 2 boules, not the loaf) as I am feeling like I need something "bready".

 

http://www.livingwithout.com/recipes/hawaiian_sweet_bread-2561-1.html

 

After 4 weeks, I have lost a grand total of.........4 lbs. Like everything else with my recovery, I guess I am the tortoise in the weight loss department

too.  :D  ah well, It's progress.nonetheless, I reckon.

 

Tonight looks like :Pork tenderloin with a fig jam/mustard glaze, sweet potatoes and sauteed summer squash that I found at the farmer's market/flea market yesterday.

 

They have a huge year 'round delio nearby on the weekends. Anything you could want is for sale there--but nothing like Addy's homemade heat pads. I've got one of her originals around my neck right now and I love it. It has bunnies on it.  ^_^ 

 

They had delicious aromas of burritos and beans and rice there too yesterday---yummy treats all around me --and I was wishing I could have indulged... ah well. The one thing I truly loathe about this thing---loss of spontaneity to eat whatever we damn well please.

 

Oh well, those warm boules later should get me out of that rare "poor me" moment.

As my Dad would have said to me..."this, too shall pass".  (his nice way of saying "oh, get over it, kiddo")

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How do you do fried goat cheese?

first, you get goat cheese - plain is good, i haven't tried any other flavored ones.  it's easiest to cut it with dental floss (plain) just put the string under the log and crisscross pull.  about 1/4"- 1/2" slices.  dip in beaten egg, dip in panko-type bread crumbs (i put italian seasoning in it, the recipe i used called for parsley) mixed with salt & pepper, put into the fridge for at least an hour (i did mine the day before and turned out good as well) then fry in oil.  drizzle with honey.  i am thinking of eating them with raspberry jam next time.   it's easy and yummm !

 

i love playing with my food :) 

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first, you get goat cheese - plain is good, i haven't tried any other flavored ones.  it's easiest to cut it with dental floss (plain) just put the string under the log and crisscross pull.  about 1/4"- 1/2" slices.  dip in beaten egg, dip in panko-type bread crumbs (i put italian seasoning in it, the recipe i used called for parsley) mixed with salt & pepper, put into the fridge for at least an hour (i did mine the day before and turned out good as well) then fry in oil.  drizzle with honey.  i am thinking of eating them with raspberry jam next time.   it's easy and yummm !

 

i love playing with my food :)

SOunds yummy. We had a restaurant that served goat cheese coated in crushed nuts ( forget but I think pecans) then baked. They put it on salad. So good.

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I've never tasted anything made from a goat.  It scares me  :ph34r:

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Goat cheese is da bomb. Yes, raspberry or fig jam is great paired with it...spread on a garlic crostini ,,yum!

 

Or make crostinis, spread soft creamy goat cheese and top it with roasted, julliened red, yellow and green peppers in a balsamic, EVOO herbed marinade...you'll be in heaven.

 

I have to get you down here and make you eat things.  :lol:

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I just added goat cheese to the grocery list....can't wait to fry some cheese :)

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Thank you, everyone.  It feels great to be missed and fabulous to be happy!  :)

 

Tonight we simply had fresh local cheese from a neighbour drizzled with olive oil from another neighbour, topped with local capers, air-dried ham (Croatia's is better than Italy's prosciutto), yummy pickles and an incredibly moist, low carb banana bread with chocolate swirl.  Yes, bananas indeed are high in carbs but the quantity is low.  We are now doing the Mediterranean diet alongside low carbs.

 

Oh, did I mention the food here is spectacular?  No GMOs allowed.  :)

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Thank you, everyone.  It feels great to be missed and fabulous to be happy!  :)

 

Tonight we simply had fresh local cheese from a neighbour drizzled with olive oil from another neighbour, topped with local capers, air-dried ham (Croatia's is better than Italy's prosciutto), yummy pickles and an incredibly moist, low carb banana bread with chocolate swirl.  Yes, bananas indeed are high in carbs but the quantity is low.  We are now doing the Mediterranean diet alongside low carbs.

 

Oh, did I mention the food here is spectacular?  No GMOs allowed.  :)

That's it....looks like our compound will need to be on Croatia!

Glad to "hear" all of this...you "sound" marvelous :D

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I've never tasted anything made from a goat.  It scares me  :ph34r:

 

I had goat milk once when I was young and I didn't like it so I was scared of goat things. Then I saw blueberry goat cheese on sale and thought what the hell, worst case scenario I only waste a few bucks. I fell in love! I'm tempted to even try the milk again since maybe I just had nasty milk or have grown into liking it. Either way, the cheese is to die for. I keep telling my husband we should get a goat for the yard. :D

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BTW, my maraschino cherries turned out awesome! So, since they're so great I'm canning a bunch. If any survive the summer and fall they'll make awesome Christmas gifts.

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