Good evening all,
Dinners sound tasty!
Tom...steak! Oh big yum especially when broiled. My absolute favorite way to have a steak.
I'll take a broiled steak over a grilled one or one done up in a cast iron skillet on the stove any day. Add some sautéed mushrooms, a good salad and a potato that's a meal you can't beat! Sounds delicious and I am envious. It is reminding me that I'm due for another good steak dinner soon.
Small world about the potato masher.
I swear there must have been several common household good/kitchen item manufacturers around the great lakes area. It seems everyone who grew up in the states of Indiana, Ohio, Illinois, Wisconsin, Michigan, Kentucky and Pennsylvania all seem to have the same 'stuff' . We all seem to have the same common kitchen goods and items from the same makers and era. Karen and I had the same pot. Not sure if you remember that or not. It was from some obscure home goods manufacturer in the Ohio River Valley area. Now it is crazy you and I have the same potato masher that is 69 years old.
I grew up in N.E. Ohio in the Youngstown area. My MIL settled there but she was a nurse in her younger days in Pittsburgh and when she and my FIL were first married they lived in Valparaiso, Indiana. I know that is not too far from away from Wisconsin. I do know Flint was the first division of EKO Cookware and their things are worth some money! How about that. Isn't that a hoot. That old potato masher just may fetch you $20 bucks.
https://www.pinterest.com/pin/...
Rosie...I guess my version of 'mashed' potatoes that I make on the stove are your 'whipped potatoes'. My 'smashed' potatoes I guess would be more like your 'mashed'. I don't mind a little garlic in mine IF it is sautéed first to take the
edge off of it and so you do not taste an overwhelming/raw bite to it. I like it to be more of a secondary or 'back' note to the butter, herbs and the potatoes themselves I guess. One large or two smaller cloves will usually do it for a pot of mashed potatoes.
Deck chairs are pretty. I'm sure they will look nice when everything is finished and in place. It will be a lovely space for you to enjoy and to entertain on if you want.
JB...stir fry looks good.
Plenty of good looking veggies and I'm sure it was nice and tasty! I love the flavor of both Hoisin and Oyster sauce. They can muddy up a dish quickly though. That is the only gripe about it I have. Otherwise what they lend to flavor is just brilliant. Your dish looks wonderful and far better than most of our Chinese take out. I would kill for good Chinese here in town but it is woefully lacking. Pretty bad when you have to say the best is Panda Express or what you make at home. Big Wa used to be good but they have gone way, way downhill. Blech! Big Blech the last 2 times I have had them. Just awful!
Sedumzz.... May I call you Sed in the interest of brevity?
Tomatoes and eggs are a classic combo but one I never could appreciate. While I like each on their own I never came to appreciate the two together. No criticism of your taste or dish. I am sure it was quite delicious.
Sally...as to answer your question I am not a 'peppers and eggs' expert. I do love omelets, however, and have them often. Today was a perfect example. Eggs with cheese (Monterey Jack, Pepper Jack and Cheddar) with mushrooms, onions and lots of bacon. I do not like 'runny/yolk-y' eggs. I like them rather dry and well-done. Big surprise there considering I like meat MW. Anyhow, omelet was delicious. Made a huge one and split it between the husband and I for lunch. It was plenty.
Dinner tonight was roasted red bell pepper and tomato soup. Roasted all the veggies on the grill. Cooked up with some chicken stock, white wine, cornstarch, spices, etc. on the stove top. Used the immersion blender to blend to a nice smooth consistency. At the end added some cream, but just very little--only enough to give it a little body really. Grated some good Parm over and added a sprinkling of fresh basil and parsley. JUst delicious! Even better with a nice whole wheat French Bread brown-n-serve roll. Just perfect for dinner with a glass of red. Tea (decaf lemon-ginger) now. It is getting late and bedtime not too far off for us at 9:30 or 10 p.m.
Did also put on a pot of chili. I took the last container out of the freezer so we could have that on hand for tomorrow. We have to go to Chandler. Husband is having another vein procedure on his leg.
Oh well. Needs done. Anyway, I took out last container of chili which prompted me to make a whole new batch. I cooked that up in the crock pot and now have 4 containers to put away for later 'grab-n-go' meals.
I also put away 1 container of the red pepper-tomato soup in the freezer. That will be good for a lunch one day whenever we want it.
Plenty in the fridge for the next day or two. There's left over pasta and mushroom sauce. There is red bell pepper and tomato soup. There is chili. We have things to make grilled ham and cheese or quesadillas/ sandwiches with. There is plenty of lettuce, cheese, and fixings for salads. We will not starve for the next day or two. So no serious cooking for us until the weekend .
Happy Night All
AG
with cookie comments! Never met a cookie I didn't like!
How they ever got so popular is beyond me but I guess there's no accounting for taste (or the lack of it). 
