What's for dinner?
#1172
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,246
The food trucks are back. They park by the clubhouse which is a 1 minute ride from the house in the golf cart. I will pick up the scallop dinner and the fried clam dinner, both come with fries and slaw, and have them still hot when I get home. Then we split them and wash it all down with Abita Purple Haze.
#1173
FlyerTalk Evangelist
Join Date: Nov 2002
Location: ORD
Posts: 14,231
The food trucks are back. They park by the clubhouse which is a 1 minute ride from the house in the golf cart. I will pick up the scallop dinner and the fried clam dinner, both come with fries and slaw, and have them still hot when I get home. Then we split them and wash it all down with Abita Purple Haze.
#1174
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,246
Green Chef has taught me how to do glazes. Maple salmon glaze is as easy as pouring a little maple syrup on the filets before they go on the grill/in oven.
Are you in the Villages? Mr Gfunk is set on renting a house there next winter if we are still working from home. I told him we are much too young to be living there even for a month, but he just wants to play shuffleboard and go everywhere in a golf cart.
Are you in the Villages? Mr Gfunk is set on renting a house there next winter if we are still working from home. I told him we are much too young to be living there even for a month, but he just wants to play shuffleboard and go everywhere in a golf cart.
#1175
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,604
i still have carnitas leftovers but sadly not for luncheon today. Maybe supper??
how about poaching salmon over stovetop? That’s what I do... well, since last week. I never poached before last week.
last night’s supper - cheeseburger sliders on roll-ppang, leftover poached salmon, Yukon gold oven-baked fries, and grilled corn on the cob.
Maybe tonight - crab cakes (spouse), oven-baked russet fries, raw carrots, roasted cauliflower, leftover carnitas (me), cheeseburger sliders (our child). I’m out of plain roll-ppang so the sliders would have to be served on bays English muffins, White pita, or sourdough baguette (extremely unlikely - it’s so brutally hard). Or French toast for our child.
last night’s supper - cheeseburger sliders on roll-ppang, leftover poached salmon, Yukon gold oven-baked fries, and grilled corn on the cob.
Maybe tonight - crab cakes (spouse), oven-baked russet fries, raw carrots, roasted cauliflower, leftover carnitas (me), cheeseburger sliders (our child). I’m out of plain roll-ppang so the sliders would have to be served on bays English muffins, White pita, or sourdough baguette (extremely unlikely - it’s so brutally hard). Or French toast for our child.
#1176
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,246
I’ve done that and was quite happy with the result. It’s certainly a healthy way to prepare fish. But Mrs.BV doesn’t like me to smell the house up with strong cooking odors. I catch hell over cabbage, Brussels sprouts, broccoli, fish, fried foods, anything where the smell lingers past the meal.
#1177
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,743
i still have carnitas leftovers but sadly not for luncheon today. Maybe supper??
how about poaching salmon over stovetop? That’s what I do... well, since last week. I never poached before last week.
last night’s supper - cheeseburger sliders on roll-ppang, leftover poached salmon, Yukon gold oven-baked fries, and grilled corn on the cob.
Maybe tonight - crab cakes (spouse), oven-baked russet fries, raw carrots, roasted cauliflower, leftover carnitas (me), cheeseburger sliders (our child). I’m out of plain roll-ppang so the sliders would have to be served on bays English muffins, White pita, or sourdough baguette (extremely unlikely - it’s so brutally hard). Or French toast for our child.
how about poaching salmon over stovetop? That’s what I do... well, since last week. I never poached before last week.
last night’s supper - cheeseburger sliders on roll-ppang, leftover poached salmon, Yukon gold oven-baked fries, and grilled corn on the cob.
Maybe tonight - crab cakes (spouse), oven-baked russet fries, raw carrots, roasted cauliflower, leftover carnitas (me), cheeseburger sliders (our child). I’m out of plain roll-ppang so the sliders would have to be served on bays English muffins, White pita, or sourdough baguette (extremely unlikely - it’s so brutally hard). Or French toast for our child.
I am guessing that your son won't eat anything except cheeseburgers but why do you and your wife always eat different things? Do the 3 of you ever all eat the same dinner?
I am trying that Girl and Goat cauliflower recipe tonight except I don't have any pine nuts...mostly everything else I am doing though.
#1178
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 51,050
Well he was doing a maple glazed salmon so unless he made a separate sauce, poaching isn't going to work.
I am guessing that your son won't eat anything except cheeseburgers but why do you and your wife always eat different things? Do the 3 of you ever all eat the same dinner?
I am trying that Girl and Goat cauliflower recipe tonight except I don't have any pine nuts...mostly everything else I am doing though.
I am guessing that your son won't eat anything except cheeseburgers but why do you and your wife always eat different things? Do the 3 of you ever all eat the same dinner?
I am trying that Girl and Goat cauliflower recipe tonight except I don't have any pine nuts...mostly everything else I am doing though.
#1180
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,547
I was pretty open minded. Very few times I couldn't find something on the table to eat.
#1181
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,604
thankfully we get to express ourselves. Our child’s school already dictates the luncheon. I’m happy to allow choices. Obviously I had more limited choices as a child so it’s nice that we all get to enjoy more nice things now. Big trade offs because my childhood home was larger than where I now live. Total slumming here...
#1182
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,743
we usually eat pizza or turkey tacos together - sometimes cheeseburger sliders. I got the crab cakes for my spouse - I wasn’t interested in them myself. I’m more interested in some cookies for dessert. Just bakery cookies.
my child isn’t dictating their supper but rather has expressed their interest. French toast tonight. We’re in a pandemic and I have time to cook. We all get to enjoy nice lives.
thankfully we get to express ourselves. Our child’s school already dictates the luncheon. I’m happy to allow choices. Obviously I had more limited choices as a child so it’s nice that we all get to enjoy more nice things now. Big trade offs because my childhood home was larger than where I now live. Total slumming here...
my child isn’t dictating their supper but rather has expressed their interest. French toast tonight. We’re in a pandemic and I have time to cook. We all get to enjoy nice lives.
thankfully we get to express ourselves. Our child’s school already dictates the luncheon. I’m happy to allow choices. Obviously I had more limited choices as a child so it’s nice that we all get to enjoy more nice things now. Big trade offs because my childhood home was larger than where I now live. Total slumming here...
gaobest...i know that you are doing more cooking these days...do you ever try to teach your son to do some cooking along with you?
#1183
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,604
we have a Saturday cooking class - my child already has a very busy schedule with distance learning and video play dates during the week. During the summer I’ll teach the art of quesadillas and toasting Bays. Maybe even the art of making French toast, which might be Friday brekky :-)
#1184
FlyerTalk Evangelist
Join Date: Jan 2009
Location: London & Sonoma CA
Programs: UA 1K, MM *G for life, BAEC Gold
Posts: 10,224
Tonight it will be smoked haddock and spinach risotto, with a bottle of R de Rieussec Bordeaux blanc sec.
#1185
FlyerTalk Evangelist
Join Date: Nov 2002
Location: ORD
Posts: 14,231
Not sure what we'll do tonight. Mr Gfunk will probably want take out.
Ooh, or I could get salad and potatoes and grill some burgers with the ground beef or bison in the freezer.