Rolling Stones – Far Away Eyes
What’s on your mind tonite…?
Love that song….
Did everybody go to bed?
Aloha, nahant…! It is a kewl tune, eh…? ;-)
Aloha, tj…! How’s Tejas tonite…?
for sure.. I have always sat back to that tune and … well you know..
BTW how is everything??
-3 degrees here this hour. It snowed all day, in sunshine, with little accumulation.
Good evening, all .. true north still strong and free if you have the do-ray-me .. :)
You can keep that.. me & da cold have a pact I will leave it alone & it will leave me alone.. of course I had to move to Ca to make the pact work…../
Great version of this tune .. these guys remain timeless … :)
It makes me cook, though.
*ouch* That is what my eldest would be experiencing right now too…! Aloha, CE…! ;-)
Let me say, Delaware was never this cold.
Hope she has all the de-icer products that MrCE gave MsCE: lock de-icer, windshield spray, etc., etc.
I’ll bet the family is pretty thrilled.
I have taken up some baking again. I am having to relearn my flour and baking powder and yeast and all that active stuff. It has been a while.
Utterly failed the recent banana bread.
I don’t know about that Mick and Keith were certainly showing their age in that clip…! I’ve seen them 3 times live… Sticky Fingers, Steel Wheels, and Bridge to Babylon…! ;-)
Wow! I can’t remember seeing “show text” in a long time.
Timeless .. tuneless .. my ears ain’t what they used to be either .. :)
Oh so sorry — baking failures are so sad. Everyone waiting for a treat, and bust.
Good evening. Fell asleep earlier to night so I could wake up in the middle of it.
7.2 degrees here. Nice moon.
*heh* True…! Aloha, how’s BC doing tonite…?
Yeah, relearning trust in time and temps is something that manifests itself in disappointment.
It looked great… Until I took it out, then it plummeted.
Aloha, eCAHN, always a pleasure to see ya at lln…! ;-)
Has been too mild … melt and freeze .. with 3+ feet of snow on the ground, it gets messy .. great football games today tho .. hows the South Pacific??…
Tonight’s Sunday Food” menu:
Roasted Bell & Evans chicken, couscous with toasted pecans, roasted red peppers and tomatoes, chickpea and feta salad.
Poker time .. stay safe all ..
Iron Chef on foodnetwork. Gruyere is secret ingredient.
I made a roast beef on Thursday. Had 3-4 meals of it. Cut the rest it in half, one piece going in the freezer. The other half made Schezuan beef with whatever leftover vegies were in fridge. Gonna get 4 meals out of that.
Cooking while single does require creative use of leftovers, otherwise they get tired, no matter how good the food.
Thanks CT for the Stones — I love them ( Can’t Get No Satisfaction). But also love PBS — tonight Downton Abbey.
Balmy at Sea Level…! ;-)
Web cams atop MK show some snow still up there…!
It was during that when I fell asleep earlier. No offense. It seemed like a good program.
I agree — and I’ve gone from cooking for four to two. I’ve tried to be creative with bits of veg and meat. After years of Cooks Illustrated, I’ve taken up Martha Stewart’s Everyday Food. Really wonderful recipes.
Cooking for oneself totally sucks…! Any real menu calls for 4 servings or more…! 8-(
I made veal Marsala asparagus and pesto pasta for us… came out great just a bit of the veal and pasta left…
shit making me hungry again..
It may not be as cold as your place here eCHAN but I do have the wood burner stoked for the night… twas a nice 71 today.. getting early peas to snack on from the garden,..
Hi you all!
I read a post at the Orange that spoke about the lack of social skills in young people. I agree. Speaking of food, and company, why can’t young people hold a fork and knife?
Four Hands Boogie Woogie
Not so much. I don’t mind 3-4 servings. But, like the roast beef, sometimes it’s a lot more. However, I just started experimenting with Chinese variations, which has worked out well. Even though it seems a waste of time, since takeout is so easy, the big advantage of doing it at home is LESS OIL, a big improvement.
When I take the other hunk (one pound) of rare roast beef out of the freezer, I’m going to try Indian flavors. I have an old Indian cookbook and there’s an Indian chef on foodnetwork I’ve watched a couple of times.
I’m enjoying experimenting with different herbs & spices. Not only flavors that turn out, but great learning opportunities, so you can make up your own combos in the future.
I have some Marsala in the cabinet, with chicken or veal Marsala on the agenda.
The BIG problem of cooking while single is that it takes so long to work down the agenda, I can cook faster than I can eat.
I’ve never had Indian food and if I make it from a recipe, how will I know if that’s how it’s supposed to taste? I won’t…I’ll just tinker with it until it tastes good to me.
I feel like making Mulligatawny soup. I remember that from long ago.
*heh* A verrry young Stones’ Satisfaction…! Complete with screaming teeny-boppers…
Lucky you to have garden food at this time of year.
There’s a green called mache that grows outdoors in the winter, with just a little protection. Got some from a neighbor the other day.
I’m particularly fond of chicken piccata. The corner diner in NYC added artichoke hearts & mushrooms to the basic recipes. I now make it at home & it is delish.
Aloha, MrWhy… That’s smooth…! ;-)
Nearly 40 years ago, I had an Indian friend who sometimes cooked a meal. And I’ve eaten in plenty of Indian restaurants. So I know the flavors. My objective, after reading the intro to the cookbook, is to try to develop both my taste buds & my cooking to figure out the more subtle diffs among various spice combos. Instead of just adding curry powder to a pan full of stir fried vegies & meat. Educating taste buds is a large part of the cooking experiments. Too often while dining in restaurants, the food becomes background noise for conversation.
If Sheryl sang more like this, I’d like her. As it is, I can barely tolerate her.
At least Iam usually cooking for 3 adults… And I hate it when I have to cook for just myself… Like tomorrow when J has rehearsal with the orchestra ( she is playing first Oboe) and the kid goes to his friend’s to work on their script…
I like cooking barbecue. Ribs, links, chicken, brisket. Esp ribs. Oy I loves me some ribs. I BBQd a standing rib roast for New Year’s and it was divine, sinful, decadent (not to mention BIG, SWEET AND MEATY!).
I also love barbecued turkey and grilled veggies.
I love experimenting with the herbs and spices…! Being in the Isles, I’ve tasted many of the curries and many of the various Asian mainstays…! It’s amazing how a few sprinkles of this or that can add real pop to any meal…! ;-)
Aloha, TG…! ;-)
Hey Charles. How’s paradise?
sounds great… we have our own lemon tree and J loves it when I make either chicken or veal piccata and of course with lots of fresh mushrooms, garlic olive oil..
Right on. Life is short. # of flavors is long. Endless possibilities. (Someone did once say that nothing about life is certain, so eat dessert first.)
I had my driveway redone this year, which, along with more home cooking, drew me to redesign my herb garden. It’s the only garden I have. Herbs are weeds, I once read, which explains why I can succeed with the herb garden. It is on the wrong (north) side of the house, which is the kitchen wing, so no choice there. But revamped one will be bigger. And I now have more uses for the herbs.
Kisses — see you tomorrow.
Giada on foodnetwork lives in SoCal, also has a lemon tree. Recently she made a menu with lemons in every course. Can put lemons in almost everything. Dessert was lemon rice pudding. It’s on my list. Yum.
Pleasant Dreams, CE…! ;-)
Nighto. Sleep well.
They guy who pays me to trim my Variegated Holly told me I have one of the best varieties of lemons Werner’s and we get then all year long.. use them in so many ways including for J’s Vodka Tonics… or shots of….
I see it is food night here at late late.
Tonight I had swiss chard. It was just okay. Mrs. Spocko made it. I always say stuff like, “I need more kale in my diet” but I really don’t want it.
However I have become a broccoli eater, so there’s that.
Meat is my favorite food. So I like grilled in the summer.
I haven’t done too much complicated BBQ with sauces. Plain with just S&P have been so nice. Now have BBQ in the repetoire, though. Ribs get braised first, and I refrigerated the braising liquid, which provides a great marinade for plain pork chops during the winter.
Some of it probably won’t grow in your clime like Lemongrass, unless you grow some in a greenhouse environment…! Ironically, virtually everything can be grown here on the Big Isle… We have all but two of the 16 biomes that exist here on Earth…!
I love Swiss chard. Next time, cook a little bacon, add a little onion, some lemon juice or your fave vinegar, maybe a bit of honey, & toss with chard. Really yummy. Dressing can also be used for spinach, cooked or raw, or any other raw greens salad.
Supermarkets are getting better at having fresh herbs always available. You are right that lemongrass will not grow here & I haven’t seen it in the supermarket, so I haven’t tried using it myself. Now on my list to look for more diligently. I’ve loved it in Thai food.
ohh. Good idea. Bacon can make everything better! I just made a lentil soup and started out with some bacon then sauted the onions and carrots in the bacon fat before I added the broth.
*heh* Bacon fat makes anything taste good, even cardboard…! But, you’re right, that’s a great recipe…! ;-)
All right…! Whatcha drinking Spocko…? Seems I owe ya a quaff…!
it is pork fat ya know… one of the basics of so many dishes,from clam chowder(New England style) to beans to to to to,,, so many uses..
Oh, yum, bacon & cardboard. Nothing more creative than LLN.
Lemon balm is a great thing to grow in an herb garden, and it dies back in the winter and grows up again in the spring. I haven’t tried cooking with it but it’s good in iced tea.
It’s a variation on a salad dressing my parents made. They were anything but good cooks, and I didn’t like it as a kid. But I’ve been delving into my inner-child-flavor-memory recently, and it lived dormantly for all those years & came out totally delish so many decades later.
*heh* We aim to please, M’dear…! ;-)
Aloha, PPD…! How’s your side of the Pacific tonite…? ;-)
I have lemon balm out the kazoo. I took it out of my herb garden, which like mints & catnip, takes over. I put it on a rock wall, & even there have to cut it back. My beez luv it too.
hi PPD, good to see you
Well all you Pups back there in the DEEP FREEZE stay warm,,, Niters Pups…
Oops – off enjoying the slamming of douchehat’s latest excretion.
Tejas is chilly, for us, but not terribly cold; 30′s tonight, I think. Upper 30′s, that is; below freezing last week. Days around 60 now.
Hiya CT — spring temporarily sprung today — new high recorded temperature
Made a goose for NYeve. Much more fat than meat. So I looked up a website. Short version: like bacon fat, fry anything, esp potatoes, in it.
Sleep well nahant.
Sleep tight, nahant…! Give Tucker some skritches for me…! ;-)
hiya margot – how’s everything in OH tonight?
evening, Chef eCAHN
Far from chef, which means everything you cook turns out right. Am in that early sophomoric stage where I know just enough about cooking to be dangerous.
How’re you doing? Did you attend, read thru, the book salon on O & LGBT issues? If so, what did you think?
You Can’t Always Get What You Want…
Didn’t catch the O Salon … too busy this weekend. Cooking’s both an art and a craft with plenty of room for improvisation.
I think it’s time for my second shift of sleep for the evening. Gnite all.
Cooking is a fun art form and plenty of room, however, Baking is a very exacting science…! ;-)
CT — Are you familiar with this book? It’s great.
It’s good, thanks.
I’m teaching my younger son to cook, and he makes “old favorites” differently than I do and better, sometimes.
so fish as a verb, rather than as a noun, eh?
night all – be well
*heh* Congrats on the Century mark…! Not familiar with that author, but, I whole-heartedly concur with his premise…! A recipe is merely a guideline…! ;-)
Sleep tight, PPD…!
Well, I shall bid you kind folk a fond adieu for the evening…! Mahalo for spending some time here tonite…! Aloha Oe…! *g*
I didn’t ask for this to happen to me. I don’t blow what little money I have on coke, hookers and Tea Bagger candidates. But my car yesterday was deader than Ronald Reagan’s political career and I had to make a choice between the lesser of two evils. I need help more desperately than I’ve ever needed it. And, come what may, this is my very last appeal. Plus I’m offering something to anyone who can help.
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