AG, I think it was Bob who had the steak and asparagus dinner. Not sure though. I don't mind a bit of fat on my steak. Speaking of steak I had to run to the store to get some things as it'll be snowing on my regular shopping day. There was a beautiful two pack of ribeyes, but because I already have 3 of them in the freezer I didn't get them, but I noticed the packages with one in them was $20.65 per pound, and the two packs were $19.90 per pound. Hmmmm. I guess I'll be getting them in the two packs from now on.

Anna, I think I mentioned it on one of the threads a while back that the vet pronounced her open, no baby, just a false pregnancy. They are supposed to be rare, and yet in my life time I've had 3 of these. Well, not me, but three mares.

Hahaha Tom, but, sorry about the mare.
Split pea soup and bread which took an extra 23 hours to rise me and sourdough bread, there is some massive disconnect and there were pioneers making bread in covered wagons and baking in coal.covered Dutch ovens

Sally, I think you are a brave woman to make sourdough bread.

I think the pioneers were more likely to make sourdough biscuits than bread, but if they made bread they probably prepped it in the evening and traveled all day and then baked it at night. LOL

Tonight I made Shrimp and spinach fettuccine alfredo. Tried a new recipe for the alfredo sauce, and really liked it. I added a few red pepper flakes to the sauce and wow, did that kick it up a notch.

Tom who is that lovely lady from your Iris garden? She's a real beauty!

That is one delicious looking shrimp dish Tom.

breith95 said: Tom who is that lovely lady from your Iris garden? She's a real beauty!

That is High Desert, a Keppel iris.

Leftover chili.

Power flashed once but has been fine since. Not sure if an animal hit something, car hit a pole or what. Been snowing since late morning and we're in the 5-7 inch range now. Roads were a mess when I got off early afternoon and have gotten worse since then. I've had pictures sent to me of cars stranded on a long hill so I'm glad I'm calling in tomorrow.\

All the best to you Amanda. Wise move to stay put!

Tom, lovely looking dinner and bloom! Some favorite things here, for sure.

Thanks all for the good wishes and good word on the dinner. The duck was probably the best I've made. I did make notes on what I did, as I combined three methods from some of my favorite chefs: Melissa Clark, Jacque Pepin, and Mark Bittman, and then came the invention of the sauce with both orange and pomegranate.

Tonight was no such thing. I had a late lunch (a good Italian sub of sorts), so went light for dinner. Just two Buffalo drumettes, celery, and blue cheese dressing. Given the lack of doing today (no complaints!), it was plenty. I do love quiet Mondays off.

Thanks Margaret!

That shrimp, Tom, yeah!! You're probably right about the bread, too.

Not sure what kind of steak it was as I had it in a freezer bag. Have to say I do not like fat on meat much at all. I know some like it but chewing it kind of grosses me out.
Tonight was hot Italian sausage with peppers , onions , potatoes , tomatoes and mushrooms with a piece of cornbread.

Good eats everyone, nice that it's not to hot to cook.

Tonight we just had cabbage roll casserole, it was good, there is enough left for 2 more meals, and 2 lunches for me.

Last night we had air fried chicken thighs, boiled potatoes with butter and steamed mixed fresh vegetables, carrots, sliced broccoli stems, and orange & yellow peppers, dressed with a little maoli and parm, it was a colorful mix.

I remember eating in a Chinese restaurant once, my friend and I were puzzling over some little green cubes, until we decided they were peeled, diced broccoli stems.

It seems many do not eat the stems and they are really pretty good either cooked or thinly sliced in a salad.

It makes the most of your fresh broccoli.
I just don't like buying 'broccoli cuts' from the freezer, the stems aren't peeled and you get some tough ones.
Shopping day today, probably buying salmon. Recently though, the delivery has been late and pickings slim.

I don't generally prepare the broccoli stems, but I cut them off, peel them and eat them raw. They never make it to the table.

Tom, will you please share that shrimp recipe. Where were you when I was using up the shrimp ring on the weekend? Well, I have another shrimp ring down in the freezer. It's been there too long; so every time I want one for something special, I buy a new one. But I really need to defrost it and see if the shrimp are edible.

It's very still out there, but they've been giving us winter storm warnings for over a day. I wish they'd lay off the hype. This IS Canada and we are supposed to get winter weather. But ever since we went to metric, they treat predicted cm. of snow as if they were inches. For anyone who's not sure, an inch is roughly 2.5 cm. or 10 cm = 4 inches. But given the storm predicted for later, I AM glad I'm not playing the Tuesday evening orchestra for this concert block. There's a world of difference between driving in the daytime and driving in snow at night even though I LIKE driving in snow (I DID grow up in the NY State snowbelt).

I agree, stay out of bad weather driving at night! Night time compounds the possible complications! (shudder)

Ann, this is how I made the dish.

While your Fettuccine (or Linguine) is cooking, I used about a half a box, sauté the shrimp in EVOO on high heat for about one minute per side remove from the pan and set aside. (That's raw shrimp, not sure what I'd do with precooked shrimp.) On medium heat, melt a half stick of REAL butter in the pan that you just used to cook the shrimp. Add about 3 or 4 cloves of finely chopped garlic and a generous amount of fresh spinach. Remember spinach will shrink a lot, so be generous with it. Sauté that until it's wilted, then add a cup of cream or half and half. When that starts to simmer, add a cup of freshly ground Parmesan cheese, or Romano whichever you prefer. Don't use the crap from the bottle. Add a few dashes of Italian seasoning, and some hot pepper flakes if you dare. S and P to taste. Let that simmer until the cheese is melted and the sauce thickens. When the pasta is nearly cooked, drain it, and add it to the Alfredo sauce along with the shrimp. Mix it together and finish the pasta in the sauce, then serve.
Good luck!

The amount of sauce was just right for a half a box of fettuccine.

I guess since it sounds like you probably have precooked shrimp I'd just warm it in the Alfredo sauce for a while before adding the pasta. I never use the precooked shrimp so I'm just guessing here. I hate overcooked shrimp. I didn't use a premixed Italian seasoning, as I don't use that stuff, I just added a bit of dried Italian oregano, and some dried basil. Also I would add a bit more garlic the next time I make it. I had used 4 cloves, but I do like a bit more garlic flavor then some people.

This recipe works well with chicken too, or just with the Alfredo sauce and pasta. I've also added broccoli, peas, beans, and carrots to this sauce with shrimp or chicken and made a Primavera.

You can also use milk instead of cream or half and half, and thicken it with a roux if you want to reduce the fat levels, but it also reduces the flavor.

I love the broccoli stems also, mine rarely get cooked either, they are so crunchy and good raw.
We have had 5" of rain since midnight and it is still coming down. Thankfully the temps stayed above freezing and the high winds that were forecast have not materialized.

Good chilly morning all,

YIKES! Sounds like weather is really pretty bad for a lot of you. All I can say is stay in, stay warm and stay safe. Here it is a nippy 28F. No snow but you can see traces of frost. High today will be 50 which is 5-12 degrees below normal for us right now. Thankfully tomorrow promises to be a littler nicer and sunnier. Of course Thursday will be just miserable as temps will dip again and we have an 80% chance of rain along with another bitter cold night. Hoping the plants can take it despite my having them covered. Thankfully we will be all done with the roofing repairs on Wednesday. Just in time for the rain. Now we'll get to see how good a job they did fixing it before we have them repair the plaster and paint inside.
Yesterday's dinner was good. I'll have to add it to the rotation. Tried something new. Made beef tips in a mushroom gravy and put that over egg noodles. Easy and good comfort food for a cold day. Steamed broccoli for the side and just had a glass of red with it.



Today will be chili. Another perfect dish for such a cold day. I'll use up the last of the lettuce for a small salad and make some garlic toast. Tomorrow will probably make chicken. Took out some skin on-bone in thighs. I have a couple different recipes that I like for them. I'll have to pick one I haven't made in a while. Trying to shake up the dinner routine a bit.

Tom...Sorry I mixed up your dinner and Bob's. Anyhow, will say the shrimp scampi looks delicious and nicely plated. I bet that was goooood! Also beautiful Iris. Thank you for sharing.

Bob...I'm with you on overly fatty meat; just don't like it. I don't mind a little edge of fat on steak. It adds flavor when cooking and can be easily cut off. Hoping your next steak is a bit better. Sausage with peppers and mushrooms sounds tasty.

Margaret...Fried chicken, is always yummy. Dinner sounds good.

Hope all have a good day.
Will catch up later.
AG