Anyone for a nightcap?

[LilyBart]

* claps *

Everyone should read this book.

I think its probably worth its own thread... sigh...

~LB

 

[midwestyankee]

I am totally in budget food mode now.

However I am also, finally, reading The Omnivores Dilemma. Which is really depressing.

So CM, skip the Lipton's Onion Soup mix please. Just place that roast on a bed of coarsely chopped veggies, lay a couple of slices of bacon on top and cook as normal. (Don't diss the bacon, please.) My gravy recipe will follow tomorrow.

The meat is one thing (I can at least rationalize it, anyway), it is the awful shit that we are putting into our bodies every time we use an ingredient manufactured by a company.

As I stare at my shelf of what I thought were "healthy cereals."

But I am still drinking wine. (Drawing the line at 2 buck chuck, actually I think its 3 buck chuck now.) I'll give up something else first.

Hey, I can cut my own hair, right?

~LB

I had a similar reaction after reading this book.

Put down the scissors and back away from the comb. Do it slowly and no one gets hurt.

 

[LilyBart]

Organic refried in a can. Mission tortillas. Fresh cilantro. Pace hot. Crystal Farms cheddar (cheap block.) Poverty isn't THAT bad all of a sudden. You'll lay out about 15 bucks, but eat for a week.

Try this...
Flour tortilla
Sliced banana
Jack cheese
cilantro
spicy pepper of choice (I'm a mild pepper sort, personally)

Make as any quesadilla recipe. Really tasty. Seriously.

~LB

 

[intothewoods]

I am totally in budget food mode now.

However I am also, finally, reading The Omnivores Dilemma. Which is really depressing.

So CM, skip the Lipton's Onion Soup mix please. Just place that roast on a bed of coarsely chopped veggies, lay a couple of slices of bacon on top and cook as normal. (Don't diss the bacon, please.) My gravy recipe will follow tomorrow.

The meat is one thing (I can at least rationalize it, anyway), it is the awful shit that we are putting into our bodies every time we use an ingredient manufactured by a company.

As I stare at my shelf of what I thought were "healthy cereals."

But I am still drinking wine. (Drawing the line at 2 buck chuck, actually I think its 3 buck chuck now.) I'll give up something else first.

Hey, I can cut my own hair, right?

~LB

I'm with ya, but Lipton is sort of a classic. Is it that bad? Oh, don't answer. Let's just pretend. I mean, remember making onion dip with lipton's? Ah, the memories. One of the few Americana type things we made growing up. The rest was all weird. We used to bring homemade food to ball games! I was so embarassed.

Use your slow cooker.

It's beef. It's commonly a shoulder steak. You can do a lot of things with it, but do 'em slowly and at low heat for a long time.

CM's roast veggies are stars in their own right. I've gotten addicted to parchment paper for that purpose, it's super easy cleanup.

My secret of late is found in the Indian grocery - it's an amazing all-purpose thing that you can put into Mexican, pseudo mexican, and anything on earth that needs a cilantro/hot kick and you're out of cilantro. Cilantro chutney - the green jar 'o stuff. I've mixed it with the brown stuff (tamarind chutney) some water, vinegar, and molasses and put it over pork ribs in the slow cooker for 8 hours. Om nom nom.

We have a few awesome ethnic groceries here, but they are a bit of a hike out to the burbs.

Organic refried in a can. Mission tortillas. Fresh cilantro. Pace hot. Crystal Farms cheddar (cheap block.) Poverty isn't THAT bad all of a sudden. You'll lay out about 15 bucks, but eat for a week.

I do have to do some variety for the kid. Ideally I need a few of these and then just freeze and reheat, bring to lunch, etc. I'm really not all that bad. I'm joking about the truffle oil. But I want to tighten the belt more. I have bills from the divorce, and I want to get back on top of things.

 

[LilyBart]

I had a similar reaction after reading this book.

Put down the scissors and back away from the comb. Do it slowly and no one gets hurt.

Haha!
OK, I will find another way to cut expenses.

I just am going to have to think on this for a bit.

~LB

 

[intothewoods]

Haha!
OK, I will find another way to cut expenses.

I just am going to have to think on this for a bit.

~LB

I've not read that one, but Fast Food Nation scared me shitless. Oh, I did read an excerpt actually, some time ago when it came out.

I was raised really to cook with whole foods only. Nothing premade. We went through some lean times too. I have to look back on the family cookbook.

As far as haircuts go, you actually can learn to do trims, but I'm terrible at it. I just found a place locally that is sort of hip, urban and affordable, and then found a killer stylist there. I tip well, and send Mister Man there. Yes, I schedule his haircuts.

 

[LilyBart]

I've not read that one, but Fast Food Nation scared me shitless. Oh, I did read an excerpt actually, some time ago when it came out.

I was raised really to cook with whole foods only. Nothing premade. We went through some lean times too. I have to look back on the family cookbook.

As far as haircuts go, you actually can learn to do trims, but I'm terrible at it. I just found a place locally that is sort of hip, urban and affordable, and then found a killer stylist there. I tip well, and send Mister Man there. Yes, I schedule his haircuts.

I grew up with a pretty unprocessed diet too. But after what I have read so far, you would be surprised by what you think is pure in your diet. Unless you shop exclusively in the produce section...and even then....

Well, Mr Bart still goes to Al the Barber for $7 and gets a a hot shave thrown in.

Why can't women get a $7 trim and a wax for free?

~LB

 

[midwestyankee]

I grew up with a pretty unprocessed diet too. But after what I have read so far, you would be surprised by what you think is pure in your diet. Unless you shop exclusively in the produce section...and even then....

Well, Mr Bart still goes to Al the Barber for $7 and gets a a hot shave thrown in.

Why can't women get a $7 trim and a wax for free?

~LB

Al the Barber charges about 33% of the standard barber-shop rate around here. There are places, chain-like shops, that charge under $10 for a haircut but I would't let them touch my dog, much less the few hairs I have left to cherish in this world.

 

[intothewoods]

I grew up with a pretty unprocessed diet too. But after what I have read so far, you would be surprised by what you think is pure in your diet. Unless you shop exclusively in the produce section...and even then....

Well, Mr Bart still goes to Al the Barber for $7 and gets a a hot shave thrown in.

Why can't women get a $7 trim and a wax for free?

~LB

Ok, you've convinced me. I'll read it! I do pretty well, and have a lot of trust in TJ's, which I hope isn't misguided. I'd actually rather go more veggie than use meat that isn't organic. I'm grossed out by big commercial meat. I do pretty well, but I will skip the list of my bonafides because it's annoying. I know I sound annoying, and so I'll spare you!

It is tempting, the whole meat and potatoes, big affordable cuts of meat approach though. I have been trying to do organic but drumsticks so far.

 

[LilyBart]

Al the Barber charges about 33% of the standard barber-shop rate around here. There are places, chain-like shops, that charge under $10 for a haircut but I would't let them touch my dog, much less the few hairs I have left to cherish in this world.

Apparently, you and Mr Bart have different standards. And Mr Bart doesn't have a whole passel of hair to get jiggy with.

However, Al the Barber is still independent.

As is my my hairdresser...who really doesn't charge that much (in the world of women's hair, anyway...$40 for shampoo, cut and style.) I paid that much 20 years ago when I still lived in DC. So I rationalize that I am ahead.

Rationalization is a concept I need to let go of.

~LB

 

[midwestyankee]

Apparently, you and Mr Bart have different standards. And Mr Bart doesn't have a whole passel of hair to get jiggy with.

However, Al the Barber is still independent.

As is my my hairdresser...who really doesn't charge that much (in the world of women's hair, anyway...$40 for shampoo, cut and style.) I paid that much 20 years ago when I still lived in DC. So I rationalize that I am ahead.

Rationalization is a concept I need to let go of.

~LB

Well, I do get the pleasure of being shampooed by a nubile young thing as part of my $35 cut. That's worth plenty in this geezer's book.

 

[LilyBart]

Ok, you've convinced me. I'll read it! I do pretty well, and have a lot of trust in TJ's, which I hope isn't misguided. I'd actually rather go more veggie than use meat that isn't organic. I'm grossed out by big commercial meat. I do pretty well, but I will skip the list of my bonafides because it's annoying. I know I sound annoying, and so I'll spare you!

It is tempting, the whole meat and potatoes, big affordable cuts of meat approach though. I have been trying to do organic but drumsticks so far.

Be careful, too, of organic. There is no official standard to define organic. And you will still end up with sub-grade corn product in your diet. Oh, and the FDA isn't always the eater's friend.

Really, read the book. Its a bit of work but oh so enlightening.

You will read food labels in a new way forevermore.


~LB

 

[LilyBart]

Well, I do get the pleasure of being shampooed by a nubile young thing as part of my $35 cut. That's worth plenty in this geezer's book.

Precisely why I pay $40.



~LB

 

[intothewoods]

Be careful, too, of organic. There is no official standard to define organic. And you will still end up with sub-grade corn product in your diet. Oh, and the FDA isn't always the eater's friend.

Really, read the book. Its a bit of work but oh so enlightening.

You will read food labels in a new way forevermore.


~LB

Yep. True true. The sub-grade corn product is what is fed to the animals? See, I swear going more veggie is the way to go. I have to do smoke and mirrors to keep Mister Man satisfied, but ya know, he doesn't complain when I cook for him, so there ya go. Also, he is totally paranoid about chemicals. I will just give him the book after I read it. I'm on amazon right now, k peeps?

Now, can you recommend a good parenting book for preschool age kids? Why can't I solve all of my issues in this thread?

 

[intothewoods]

Precisely why I pay $40.



~LB

That's what I pay.

 

[LilyBart]

For CutieMouse...

Gravy for the roast This works for your Thanksgiving turkey too.
(Warning: Not for anyone on a low fat diet. )

Note: Edited because in throes of passion that I found myself in while writing this post, I failed to include an ingredient.

After removing the meat and vegs from the roasting pan, place pan over 2 burners on top of stove. Add a 2 or so cups of hot turkey stock (or chicken broth) and a cup or so of sherry or chard and bring to a boil. Scrape the precious brown bits from the pan as it comes to boil. Simmer for 15-20 minutes or so and then strain (This is where that clever fat separator comes in handy) into a saucepan.

Meanwhile, mix equal parts butter and flour. For a 4 or 6 serving gravy, you can do this in your hands. Take a half sick of butter (4 T) and 4 T of flour and smoosh them together in your hands. This is a sensory experience, btw. But get the butter and flour really well mixed. If you are not sensory (or like me, need to use twice as much butter/flour), please do this in a bowl. Just make sure butter and flour are mixed in really well.

The bowl method comes in handy now...because you want to start gradually incorporating some of your hot broth from the stove into your butter/flour mixture. Your buerre manié. OK, I am a Julia Child offspring, sort of.

Once a bit of your hot liquid is fully loving your butter/flour mixture....as in you have a perfectly smooth mix, with no lumps (really, this is sex in the kitchen)....pour this back into your saucepan of strained juices. Simmer, while whisking, until thickened to your liking.

Season according to your local custom/tastes.

This is my once a year gravy. It is sinful. It is rich. And, if I could orgasm on food, well...this would be on my top 5 list. Maybe my top 2.

~LB

Now...I am seriously off to bed.

 

[intothewoods]

My turkey gravey recipe is from memory, but basically you simmer the turkey neck all day in water with carrots, onions, a bay leaf, some peppercorns and salt and some celery. You blend some of the meat, stock, carrots, celery and onions to make the gravy. It's very light, which is a nice contrast to the heavy turkey, and you can actually taste the flavors.

 

[Netzach]

Silly.

4" potted basil from the garden center
cute little pot
windowsill

no more shopping for basil.

Dead basil if you are me.

It's seasonal. A lot of the stuff I see comes in a clump of dirt. CM seems to be able to make that live, whereas I consider this "storage."

 

[Netzach]

Try this...
Flour tortilla
Sliced banana
Jack cheese
cilantro
spicy pepper of choice (I'm a mild pepper sort, personally)

Make as any quesadilla recipe. Really tasty. Seriously.

~LB

The best salsa I've ever had is a verde at Salsa a la Salsa in MN. I *swear* there is greenish banana in there. I will give this a shot.

 

[Netzach]

Being newly freed from tradition, I'll probably make lamb burgers liberally shot throughout with mint, oregano, and topped with dill yogurt. Neither of us are excited by T-day food.

 

[Netzach]

My turkey gravey recipe is from memory, but basically you simmer the turkey neck all day in water with carrots, onions, a bay leaf, some peppercorns and salt and some celery. You blend some of the meat, stock, carrots, celery and onions to make the gravy. It's very light, which is a nice contrast to the heavy turkey, and you can actually taste the flavors.

I always did this, but added a bit of a roux, as with LB's recipe.

 

[Netzach]

Ok, you've convinced me. I'll read it! I do pretty well, and have a lot of trust in TJ's, which I hope isn't misguided. I'd actually rather go more veggie than use meat that isn't organic. I'm grossed out by big commercial meat. I do pretty well, but I will skip the list of my bonafides because it's annoying. I know I sound annoying, and so I'll spare you!

It is tempting, the whole meat and potatoes, big affordable cuts of meat approach though. I have been trying to do organic but drumsticks so far.

Isn't Oregon Tilth ok still? *hyperventilates*
And I tend to get meat that is veg-fed mooed its last moo or whatever bison do, within 200 miles. I control what I can, avoid the huge farms, and I wind up eating my weight in tuna mercury either way.

 

[midwestyankee]

Being newly freed from tradition, I'll probably make lamb burgers liberally shot throughout with mint, oregano, and topped with dill yogurt. Neither of us are excited by T-day food.

Sounds delicious. If you hear a plaintive knock on your door around midday on Thanksgiving, it's because I finally decided to flee the Wonderbread/Cornbread stuffing with three grains of salt for exotic flavoring.

 

[Netzach]

Sounds delicious. If you hear a plaintive knock on your door around midday on Thanksgiving, it's because I finally decided to flee the Wonderbread/Cornbread stuffing with three grains of salt for exotic flavoring.

...Following the party into the kitchen

 

[intothewoods]

Dead basil if you are me.

It's seasonal. A lot of the stuff I see comes in a clump of dirt. CM seems to be able to make that live, whereas I consider this "storage."

You know, I had trouble with basil until I moved somewhere with more sun.

I always did this, but added a bit of a roux, as with LB's recipe.

Get. Out. Seriously, everyone I have ever met has poo-pooed my non-flour/cornstarch gravy! I think I'm in love.

Isn't Oregon Tilth ok still? *hyperventilates*
And I tend to get meat that is veg-fed mooed its last moo or whatever bison do, within 200 miles. I control what I can, avoid the huge farms, and I wind up eating my weight in tuna mercury either way.

What is Oregon Tilth? Tuna mercury is so unfair.