I’m making corned beef and cabbage tomorrow. It’s not St. Patrick 's Day yet but it’s March now so close enough!
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@BunsenBurner I should have clarified that I use a grill pan indoors and our Blackstone griddle for the tuna if grilling outdoors. When I said to coat the grill, I was thinking our outdoor griddle, not our charcoal grill that has grates - we definitely don’t coat that grill with oil!
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This, right here is a pro tip.
I always oil my steaks and meats before cooking.
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The corned beef and cabbage tonight was delicious, if I do say so myself! I was surprised that a few people on another thread (about what foods traumatized you as a kid) mentioned corned beef and cabbage. We only have it once a year but look forward to it every March! Happy St. Patrick’s Day!
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I already mentioned this in the podcast thread, but mention of cabbage convinced me to post it here too.
Milk Street series is a bit of a combo of food discussions and human interest stories. I like to listen to it when walking or running.
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I had a container of baby bella shrooms in the fridge and a container of spinach and Parmesan dip… the two put together made a wonderful dinner of baked stuffed mushrooms. 
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LOVE this. As picky as H is, this is something he will eat (well, not the spinach….)
I occasionally make artichoke Parmesan dip or buy pre-made or use some sausage with veggies for stuffing a few mushrooms so that carnivores can get their fix.
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I cheat and buy the stuffed baby bellas from Aldi; I like to pop a few in the air fryer for lunch.
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That works, too!
I’ve never made any Indian dishes, but really enjoy Indian food, at least what I’ve had in restaurants. Yesterday, I listened to an interview on NPR with Raghaven Iyer who recently published–On the Curry Trail. I bought the cookbook, because I really liked the author. Iyer has published a number of other Indian cookbooks. Has anyone heard of him or tried his recipes? I’ll report back after I have the book and try one of the recipes.
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Tonight I am cooking Arby’s. Has anyone tried the chicken-ranch mac and cheese?
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My first experience with Covid caused me to have an almost instant seizure as it attacked a tiny area of radiation necrosis in my brain. I got very lucky, seized in a safe place, and got immediate and perfect medical attention. But now I must suffer through the drugs which will keep me stable for a period of time. They make me intensely feel everything and I joke that right now I can see through space and time. Also cannot drive. And also can’t sleep well. I went from cancer patient with low energy to electrocharged bunny, a somewhat amusing change. But I can still cook and just wallop us day after day with the really good food.
So this week we started with is fresh tortillas and guacamole for the breakfast burritos, cottage cheese pancakes with fresh blueberry sauce, carrot muffins with pecans, buttermilk pancakes with banana and chocolate chips, biscuits and gravy, and chocolate croissants with hard boiled eggs for the busy day.
The kids eat lunch out generally so I’ve been mainlining hand rolls as fast I can. A new and very fancy museum just opened nearby and they have the advantage of a gorgeous bakery program for the mid morning hours.
Dinner has been good in part because we’ve had some delicious homemade meals brought to us and gigantic takeout trays of slab barbecue or Portillos. And in between I’ve made lasagna bolognese, stuffed fish, lamb kofte with with fresh hummus and pickled eggplant, stewed lamb neck with giant white beans, and choucroute garnie. We almost never eat this much meat but it has been very cold and rainy here and the steroids demand it. Tonight is creole gumbo with an indulgent amount of fresh crab.
And lol and I’ve also lost 15 pounds from all the drugs.
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So sorry to hear about your extended long covid. How frustrating
Bolognese lasagna? Love to hear more about that. Sounds delicious!
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Weirdly it isn’t long Covid. I did have the fancy Covid drugs and not a single normal Covid system. What Covid did was to provoke and aggravate, in a very specific and unique way, my existing issues and now I have to react with aggression.
Which means late night coconut rice Tampico pudding, with sliced fresh mango, and a little lightly caramelized and toasted coconut in top. Lovely. Lost another five pounds. Hehe
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Classic Marcella Hazan lasagna. I always make the sauce in 4-5 batches and then have it on hand
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I can take credit only for the idea, since H made it all, but we had a great dinner tonight: pork bao buns and a pickled daikon and carrot salad. Delicious!
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Grilled chicken drumsticks with a side of bagged salad from TJ. All I could manage after 4 hours of yardwork. Went well with Readers Chenin Blanc we picked up with our wine club.
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We do plenty of bagged salad here.
I had been re-washing the pre-washed greens per hubby’s preference. (He has read about related outbreaks - me too, but I can’t be sure home washing would make a difference.). But I’ve stopped re-washing due to a variety of online articles advising it’s not needed. He’s welcome to do the chore if he disagrees.
One example article - The #1 Reason Why You Shouldn't Wash Pre-Washed Lettuce, According to an Expert
There is a time and place for bagged salad - after a hard day’s work is one of them!
Recently I bought a bag of pre-shredded cabbage/coleslaw for some shrimp tacos. I realized that for the rest of the bag, using the shredded item in place of lettuce greens was actually really great! I topped with my usual extra veggies, olives and a sprinkle of nuts and cheese…added a vinaigrette - makes for a nice and crunchy salad - which I actually sometimes prefer over soft lettuce greens!
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