Food and Recipes while under Coronavirus quarantine #2

[BetteDavisEyes]

Awe... you're so kind. I have to stay busy or I think I'd lose my marbles. It seems like I can't not be busy doing something.

Now that the kiddo is moved out, she is going to pay for someone to come in and do the deep cleaning for me. I generally keep things picked up but cleaning ceiling fans, the tops of cabinets, that sort of stuff I can't do anymore.

I forgot to mention that you foster animals who need a temporary home Very thoughtful of your daughter to treat you to a thorough cleaning. Enjoy!

 

[BetteDavisEyes]

DH and I were reminiscing about restaurants we used to frequent that are no longer open. There was a very popular "special occasion" eatery in Southfield called "The Vineyards". The interior was dark and rustic but quite elegant. The menu was eclectic with focus on steaks and seafood. What I remember most is the awesome bread they served as soon as patrons were seated. Everyone raved about it, but the recipe was a big secret. I tried to replicate the delicious bread with some success: People who had never been to "The Vineyards" thought it was amazing! The bread was basically a crusty loaf like French or Italian cut into large cubes. The bread was drenched with garlicky butter, parsley, and grated Parmesan and baked just long enough for the cheese coating to brown slightly. The outside was crispy while the inside was soft and warm. So good! I hadn't thought about "The Vineyards" bread for years but might make it sometime soon. I won't be able to eat much: I can't do dairy any more

Found this postcard photo of "The Vineyards":

 

[muggles63]

Many years ago, just before I emigrated I went to all my favorite restaurants and got recipes for my favorite things. Many of the chefs were happy to do it, and I am eternally grateful. I have made them whenever I need a taste of home, and have now taught my daughter the recipes.

 

[HongKongPhooey]

DH and I were reminiscing about restaurants we used to frequent that are no longer open. There was a very popular "special occasion" eatery in Southfield called "The Vineyards". The interior was dark and rustic but quite elegant. The menu was eclectic with focus on steaks and seafood. What I remember most is the awesome bread they served as soon as patrons were seated. Everyone raved about it, but the recipe was a big secret. I tried to replicate the delicious bread with some success: People who had never been to "The Vineyards" thought it was amazing! The bread was basically a crusty loaf like French or Italian cut into large cubes. The bread was drenched with garlicky butter, parsley, and grated Parmesan and baked just long enough for the cheese coating to brown slightly. The outside was crispy while the inside was soft and warm. So good! I hadn't thought about "The Vineyards" bread for years but might make it sometime soon. I won't be able to eat much: I can't do dairy any more

Found this postcard photo of "The Vineyards":

Please mail order to England!

 

[anneg]

DH and I were reminiscing about restaurants we used to frequent that are no longer open. There was a very popular "special occasion" eatery in Southfield called "The Vineyards". The interior was dark and rustic but quite elegant. The menu was eclectic with focus on steaks and seafood. What I remember most is the awesome bread they served as soon as patrons were seated. Everyone raved about it, but the recipe was a big secret. I tried to replicate the delicious bread with some success: People who had never been to "The Vineyards" thought it was amazing! The bread was basically a crusty loaf like French or Italian cut into large cubes. The bread was drenched with garlicky butter, parsley, and grated Parmesan and baked just long enough for the cheese coating to brown slightly. The outside was crispy while the inside was soft and warm. So good! I hadn't thought about "The Vineyards" bread for years but might make it sometime soon. I won't be able to eat much: I can't do dairy any more

Found this postcard photo of "The Vineyards":

That bread sounds delicious! I'm afraid I would eat so much of it I'd be full before the meal was served.

 

[Shamrock1]

Ha! I used to buy the big cardboard carton when the kiddos were little but I rarely ate any back then. For some reason, they just sounded good this week. They were BOGO so now I have 2 bags of them. I've tasted the cookie flavor goldfish once but they don't interest me.

Treatment for the MM is still stable altho the fatigue is annoying. Low iron, low phosphorus, low B-12. Ugh. I feel like I can't get much done because I need to take naps. I haven't even felt like cooking much.

I'm going to thaw my whole chicken this weekend and disassemble it. I bought a box of Chicken Shake n Bake because that sounded good. I haven't had it in years.

I am going to freeze the rest of the macaroni and cheese and I've already frozen half the blueberry muffins.

I’ve never tried it, but I’ve seen people use crushed Goldfish instead of breadcrumbs for homemade chicken nuggets.

 

[mickey2942]

Fresh garden vegetable soup tonight. Zucchini, peas, green beans, carrots, basil, parsley, tomatoes, chilies, onions, threw it all in the Instant Pot with chicken broth. Had it with raw sliced cabbage, cilantro and lime. All from my garden. We just wander around and pick stuff for dinner now. Lots of beets, beet greens, and Swiss chard.

 

[PayrollNerd]

Fresh garden vegetable soup tonight. Zucchini, peas, green beans, carrots, basil, parsley, tomatoes, chilies, onions, threw it all in the Instant Pot with chicken broth. Had it with raw sliced cabbage, cilantro and lime. All from my garden. We just wander around and pick stuff for dinner now. Lots of beets, beet greens, and Swiss chard.

Is there any leftover? I’ll be up for lunch tomorrow……

 

[PayrollNerd]

A food funny for you.

 

[BetteDavisEyes]

We are trying to get my siblings together for a long-anticipated summer BBQ. My sister's birthday is tomorrow, and we're hoping she will be able to come. She took this week off from her part-time job because she wanted to visit her new grandbaby whom she has seen only once. Her daughter lives about half way between my sister and us, so DH would pick her up there. My sister doesn't have a vehicle and has a friend who will drive her to see the granddaughter, and DH would take her home the following day. We hope things will work out so she can be here tomorrow or Friday.

I baked blueberry muffins yesterday as I thought they'd be good with coffee in the morning. I had a bag of frozen blueberries and found a recipe that called for frozen berries; I usually use fresh. There's butter and yogurt in the batter, so I only had one small bite. I sprinkled the tops with turbinado sugar prior to baking. They're yummy!

I put pasta salad together this morning and will make baked beans later. We need a few things at Nino's - corn, watermelon, tomatoes, lettuce, and some type of chocolate dessert for the birthday girl. We have plenty of ground round for burgers. I would ordinarily make deviled eggs and shrimp with cocktail sauce, but if there are only going to be four of us, there will be plenty of food without the extras.

 

[BetteDavisEyes]

I put baked beans together this morning, so they are oven-ready. Really hate to have to turn the oven on as it's already 80* and going up to 90*. I ended up using three 15 oz. cans of assorted Mexican beans (pinto, pink, and black). Large onion, 1/2# bacon, Dijon mustard, BBQ sauce, vinegar, brown sugar, and Bourbon. This was a good opportunity to use up what's left of mustard, BBQ sauce, and Bourbon. Michigan corn looks awesome, and I will season it with Tajin.

DH will get my sister this afternoon. One brother has a part-time job and isn't sure he'll make it. Will pack him up a to-go bag if he doesn't get here.

 

[Angela_Beckett]

Sometime ago someone was asking what to cook using graminy, and found this recipe with English subtitles, that I think you guys may like it.
It’s Pozole, one of my favorites food ever, and hope it becomes yours too.
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[BetteDavisEyes]

Sometime ago someone was asking what to cook using graminy, and found this recipe with English subtitles, that I think you guys may like it.
It’s Pozole, one of my favorites food ever, and hope it becomes yours too.
Login • Instagram

Do you mean hominy? I remember asking for recipes a while ago. I've had pozole a few times - it's amazing! I should look for a good (simple) recipe and see if I can do it justice. Best pozole ever was at Pancho's Backyard when we were at the cruise port in Costa Maya, Mexico. HOME PANCHOS BACKYARD

 

[Angela_Beckett]

Yes, sorry. Autocorrect. At least It didnt change it to hominid

The recipe i posted is rather simple and looks good, unlike others weird ones that i have seen online. This one doesn't ask for any ingredient that have no business in pozole, like beans or carrots. Looks like my Abuelita's except she would never use a pressure cooker

Do you mean hominy? I remember asking for recipes a while ago. I've had pozole a few times - it's amazing! I should look for a good (simple) recipe and see if I can do it justice. Best pozole ever was at Pancho's Backyard when we were at the cruise port in Costa Maya, Mexico. HOME PANCHOS BACKYARD

 

[mickey2942]

Sometime ago someone was asking what to cook using graminy, and found this recipe with English subtitles, that I think you guys may like it.
It’s Pozole, one of my favorites food ever, and hope it becomes yours too.
Login • Instagram

That looks delicious. I have radishes in the garden now...

 

[PayrollNerd]

This morning I had a little corned beef hash and an egg. I decided that wasn’t enough. I thawed 2 frozen blueberry muffins I had baked recently. I topped them with a little butter and warmed them in the microwave. They were very good and now my fingertips are purple. LOL!

 

[mickey2942]

I have a bunch of fresh corn, off to try a new recipe, Mexican Street Corn salad.
Grilled Mexican Street Corn Salad (Esquites) + Video!

And, our garden is finally producing. Peppers, tomatoes, zucchini, garlic. Bruschetta, salsa, tomato sandwiches.

 

[BetteDavisEyes]

This morning I had a little corned beef hash and an egg. I decided that wasn’t enough. I thawed 2 frozen blueberry muffins I had baked recently. I topped them with a little butter and warmed them in the microwave. They were very good and now my fingertips are purple. LOL!

For breakfast this morning, I finished my delicious Veal Mama Assunta from dinner at Picano's last night. DH ordered one of the new pasta dishes and will finish it for lunch. We got a cannoli and tiramisu to-go but haven't enjoyed them yet.

As our favorite hostess was seating us, I asked if "A" was working in that section. "M" knows that we like to have "A" as our waitress. When "M" told us that "A" wasn't serving any more, I was afraid that she was having recurring health issues, but that wasn't it at all. "A" was promoted and is now a manager! She stopped by our table several times during our meal: We will miss having "A" as our server, but we are so pleased that her talents have been recognized.

 

[HongKongPhooey]

The only good side to having too much bramble in our garden is this time of year we have lots of blackberries. Blackberry crumble and custard here this afternoon, with a cup of tea (of course).

 

[BetteDavisEyes]

I have a bunch of fresh corn, off to try a new recipe, Mexican Street Corn salad.
Grilled Mexican Street Corn Salad (Esquites) + Video!

And, our garden is finally producing. Peppers, tomatoes, zucchini, garlic. Bruschetta, salsa, tomato sandwiches.

When Michigan corn is plentiful, I make a black bean and corn salad at least once a week. Depending on how you chop the veggies, the same ingredients also make a nice salsa. I don't really use a recipe but have made the black bean/corn salad for years. Basically, it's black beans, a couple ears of cooked corn, celery, green pepper, red onion, grape tomatoes, Mexican seasoning (Tajin is perfect), lime juice and olive oil dressing.