Food and Recipes while under Coronavirus quarantine #2

[IceIce9]

I have a picture of my oldest daughter at about 18 months old, sitting on the kitchen counter, with a black olive on each finger tip. That was how I taught her to like them. Fun food! LOL!

Today's breakfast - leftovers from Cheesecake Factory - tomato basil chicken pasta and some cheesecake.

Today's lunch - my food prep leftovers: veggie pasta and acorn squash, last of the cheesecake.

I think that is enough calories for 2 days. LOL!!!

I love black olives, and my parents only ever served green olives when I was growing up. My mom put green olives on pizza, in salads, in appetizers, cheese balls, and in a small bowl on the table to eat plain. But never black olives.

The first time I tasted black olives I was about 11 or 12. My great aunt had a formal dinner, and a lovely fancy little dish of black olives was on the table. I think I are nearly all of them, and have been eating them frequently ever since.

 

[PayrollNerd]

I love black olives, and my parents only ever served green olives when I was growing up. My mom put green olives on pizza, in salads, in appetizers, cheese balls, and in a small bowl on the table to eat plain. But never black olives.

The first time I tasted black olives I was about 11 or 12. I loved them, and have been eating them frequently ever since.

I remember getting a “nasty gram” from my youngest daughters teacher about what I put in her lunchbox. Now at the time, her food allergies were minor. I wanted to be a snotty parent and ask her if she knew black olives were a veggie. But, I didn’t. I told my little one not to worry about her teachers opinion on lunch.

One of my girls favorite lunches was what we called a “cold plate.” It was yogurt or cottage cheese, a cheese stick, black olives, tomatoes, boiled eggs, pretzels, strawberries, grapes, etc. Basically, an assortment of that sort of stuff daily with a little mini loaf of zucchini bread, banana bread & a piece of candy like Smarties, M&Ms or a few Hershey Kisses. Sometimes they had a traditional sandwich.

I know darn well my kids lunches were healthy and the envy of their peers. I never did figure out what that teachers problem was!

 

[mickey2942]

I love black olives, and my parents only ever served green olives when I was growing up. My mom put green olives on pizza, in salads, in appetizers, cheese balls, and in a small bowl on the table to eat plain. But never black olives.

The first time I tasted black olives I was about 11 or 12. My great aunt had a formal dinner, and a lovely fancy little dish of black olives was on the table. I think I are nearly all of them, and have been eating them frequently ever since.

I make an olive spread, keep it in the fridge, to put on English muffins. Or a quickie pizza. I always made it for my kids who devoured it.

https://www.bunsinmyoven.com/olive-cheese-dip/

 

[PayrollNerd]

I make an olive spread, keep it in the fridge, to put on English muffins. Or a quickie pizza. I always made it for my kids who devoured it.

https://www.bunsinmyoven.com/olive-cheese-dip/

Oh that sounds heavenly, minus the Mayo. I can’t stomach it. I wonder if I add a little olive oil to replace it? Hmmm. I’m putting cream cheese on my list now.

 

[mickey2942]

Oh that sounds heavenly, minus the Mayo. I can’t stomach it. I wonder if I add a little olive oil to replace it? Hmmm. I’m putting cream cheese on my list now.

Yes, sometimes I used butter, and whatever bits of cheese were in the fridge.

I am SO worried about those folks in Texas, I don't think that they were prepared for this storm. Hopefully, they have some hurricane prep, they can use.

If your power went out for a week, what would you eat?

We don't have a fireplace, but we do have a huge gas grill outside. I guess I would fire it up for something. There is no lack of food and water in our house, I really worried a few times during this pandemic, we are well stocked! I have a few cases of bottled water, for some reason the CDC recommended bottled water to have on hand...

 

[PayrollNerd]

Yes, sometimes I used butter, and whatever bits of cheese were in the fridge.

I am SO worried about those folks in Texas, I don't think that they were prepared for this storm. Hopefully, they have some hurricane prep, they can use.

If your power went out for a week, what would you eat?

We don't have a fireplace, but we do have a huge gas grill outside. I guess I would fire it up for something. There is no lack of food and water in our house, I really worried a few times during this pandemic, we are well stocked! I have a few cases of bottled water, for some reason the CDC recommended bottled water to have on hand...

We are pros at storm survival. If it is CAT 4-5, we load up and head out. If it is Cat 1-3, we just act like we’re “glamping.” I usually do food prep and freeze it in foil pans so it can go right on the grill. I’ve been known to open cans, peel off the label and sit them right on the grill. I make ice in advance. I freeze gallon jugs of water. Then sit them in the fridge. Once it melts, we have drinking water. All the normal hurricane prep.

When we lived in TN, it was similar for winter storms. Well stocked freezer and pantry. Our grill had a side burner you put a pan on. The fire pit was brought up from the basement, set on blocks on the upper deck and we’d make a fire. We’d bundle up and go sit by the fire with blankets.

For pets, we used potty pads or got a kiddie pool and put sod in it. It was in the garage or on the porch.

 

[Catmommy]

We are pros at storm survival. If it is CAT 4-5, we load up and head out. If it is Cat 1-3, we just act like we’re “glamping.” I usually do food prep and freeze it in foil pans so it can go right on the grill. I’ve been known to open cans, peel off the label and sit them right on the grill. I make ice in advance. I freeze gallon jugs of water. Then sit them in the fridge. Once it melts, we have drinking water. All the normal hurricane prep.

When we lived in TN, it was similar for winter storms. Well stocked freezer and pantry. Our grill had a side burner you put a pan on. The fire pit was brought up from the basement, set on blocks on the upper deck and we’d make a fire. We’d bundle up and go sit by the fire with blankets.

For pets, we used potty pads or got a kiddie pool and put sod in it. It was in the garage or on the porch.

Impressive and helpful!!!

 

[BetteDavisEyes]

I love black olives, and my parents only ever served green olives when I was growing up. My mom put green olives on pizza, in salads, in appetizers, cheese balls, and in a small bowl on the table to eat plain. But never black olives.

The first time I tasted black olives I was about 11 or 12. My great aunt had a formal dinner, and a lovely fancy little dish of black olives was on the table. I think I are nearly all of them, and have been eating them frequently ever since.

Black and green olives (with pimento) were always part of our family Thanksgiving dinner and for company, but we rarely had them at other times. Olives were for special occasions, and they are just that I haven't met an olive I didn't like and use them frequently. DH isn't crazy about them, so when we get a veggie pizza, he picks off the black olives for me. Same thing with Nino's seven layer Mexican dip There was a piano lounge on a couple of Princess ships that we'd frequent before or after dinner. They served complimentary garlicky breadsticks and olives with cocktails or wine. There were five gigantic olives on a small rectangular dish - each stuffed with something like garlic, blue cheese, walnuts, etc. DH wouldn't touch them. After a couple of visits each cruise, waitstaff would notice how much I enjoyed the olives and brought me a second dish

 

[BetteDavisEyes]

The weather is terrible, the storm has just been sweeping it's way South. Better to stay home than drive in bad weather...

Prior to Monday's storm, DH and I chatted about missing our annual winter vacation in late January/early February. We would have already been back home - just in time for the coldest and snowiest weeks so far this winter. We had a few minor snowfalls and some cold overnights, but nothing like what we're getting now. I'm relieved that DH no longer has to make his daily 50-minute commute to and from work, nor does he have to get up at 5:00 to clear the driveway.

 

[BetteDavisEyes]

I make an olive spread, keep it in the fridge, to put on English muffins. Or a quickie pizza. I always made it for my kids who devoured it.

https://www.bunsinmyoven.com/olive-cheese-dip/

The olive dip looks yummy! I wouldn't be able to eat it with so much dairy, but I would definitely make it for guests

 

[PayrollNerd]

After my doctor appointment, I went to Publix and bought 2 pkgs cream cheese. Another can of small black olives, never mind that I already had two. One can never have enough in my opinion. LOL! I got a 5.75 oz jar of manzanilla green olives because the ones I have say Sicilian style. I use those for my Greek salad.

Anyway, I have a question about the cheese. The food bank gave me this wedge of cheese I'd never heard of. It is called Raclette Pure Classic. Then on the back it says Emmi Switz Raclette. Google makes it sound like it is a type of Swiss cheese - I think, I'm not sure. I'll attached photos. It says product of Switzerland and it is pretty darn pricey. Would this cheese be good to use in the olive dip?

 

[BetteDavisEyes]

After my doctor appointment, I went to Publix and bought 2 pkgs cream cheese. Another can of small black olives, never mind that I already had two. One can never have enough in my opinion. LOL! I got a 5.75 oz jar of manzanilla green olives because the ones I have say Sicilian style. I use those for my Greek salad.

Anyway, I have a question about the cheese. The food bank gave me this wedge of cheese I'd never heard of. It is called Raclette Pure Classic. Then on the back it says Emmi Switz Raclette. Google makes it sound like it is a type of Swiss cheese - I think, I'm not sure. I'll attached photos. It says product of Switzerland and it is pretty darn pricey. Would this cheese be good to use in the olive dip?

Raclette is a wonderful melting cheese. We've had melted Raclette as an appetizer with potatoes, sausage, and pumpernickel bread. I'm sure it would be awesome in the olive dip. I find it similar to Gruyere that is also a Swiss-type cheese. Raclette is rich and nutty - melts perfectly.

Our appetizer was similar to this recipe: Raclette Recipe (foodchannel.com)

 

[IceIce9]

After my doctor appointment, I went to Publix and bought 2 pkgs cream cheese. Another can of small black olives, never mind that I already had two. One can never have enough in my opinion. LOL! I got a 5.75 oz jar of manzanilla green olives because the ones I have say Sicilian style. I use those for my Greek salad.

Anyway, I have a question about the cheese. The food bank gave me this wedge of cheese I'd never heard of. It is called Raclette Pure Classic. Then on the back it says Emmi Switz Raclette. Google makes it sound like it is a type of Swiss cheese - I think, I'm not sure. I'll attached photos. It says product of Switzerland and it is pretty darn pricey. Would this cheese be good to use in the olive dip?

I love Raclette, and yes it is pricey.

I have a Raclette pan that I use to grill it, then slide it off the grill directly on to sandwiches. Mine is inexpensive but there are some really nice Raclette pans available.

 

[BetteDavisEyes]

NATIONAL DRINK WINE DAY - February 18 - National Day Calendar

NATIONAL DRINK WINE DAY
While February 18th is observed annually as National Drink Wine Day, it would be a shame to celebrate only one day a year. Perhaps this day is just a reminder to drink wine.

Wine does have its benefits after all. Moderate drinkers of wine have lower risks of liver disease, type II diabetes, certain kinds of cancers, heart attack, and stroke. It also can reduce the bad cholesterol (LDL) and increase the good (HDL)...

 

[BetteDavisEyes]

We call them potluck meals (NC). I remember hearing "covered dish" more when I lived in the midwest (Illinois, Missouri). I have always thought of a covered dish as a casserole of some kind. Never heard of "pitch in"!

Most here (Michigan) would say "potluck", but I've also heard that "covered dish" is a popular midwestern term. The "covered" part refers to the element of mystery or surprise in the dish that is brought to a gathering. Until the big reveal, no one knew the contents of your "covered dish"

 

[MimosaMornings]

I’ve heard of pot luck and covered dish (which was what church functions called them). Pitch in makes me think more baseball than food lol.

 

[BetteDavisEyes]

I’ve heard of pot luck and covered dish (which was what church functions called them). Pitch in makes me think more baseball than food lol.

"Pitch in" sounds like someone is asking me to help them clean up a mess

 

[IceIce9]

“Stone Stew” was popular at group events like bonfires, picnics, etc.when I lived in Ohio.

Each person would bring one food item: a couple of potatoes, some carrots, celery, an onion, peppers, a can of beans, a box of pasta, a can of tomato juice, etc. Then we would chop up the vegetables and throw everything together in a large pot and cook it over the fire.

There was no planning or assigning of food items, it was always a surprise what we would end up with. But the stew was always delicious.

 

[PayrollNerd]

I need to finish up last years blueberries that are in the freezer. Every recipe for blueberry bread needs milk. I was looking at milk substitutes that we can all have. It’s water with butter because of our food allergies. Has anyone replaced milk with a mix of water & butter? I’m sure the taste is different but is it worth it?

 

[BetteDavisEyes]

What makes Detroit-style pizza so special (detroitnews.com)

Here in the Motor City, we’re well-versed in what “Detroit-style pizza” is, where it originated and why its crispy square crust is so craveable.

The gospel of Motown's square slices — made famous by names like Buddy's, Cloverleaf, Jet's, Loui's, Shield's and others — has been spreading for a few years, with Detroit-style pizzerias opening outside of Michigan in New York, Pennsylvania and Denver. Some people even expressly give a nod to our city in their name, like Via 313 Pizzeria in Austin, Texas, and Motown Square Pizza in Washington, D.C. ...