Food and Recipes while under Coronavirus quarantine #8

[IceIce9]

Breast milk ice cream is going to be a thing, for real

Liquid gold in frozen form.

www.today.com

We have the scoop on a surprising new offering by Frida: breast milk-flavored ice cream.

Yes, you read that right. You will soon be able to purchase a pint of ice cream that tastes like sweet, creamy breast milk...

I think I will pass on that flavor.

 

[BetteDavisEyes]

Bette, I'm sorry to hear about your worsening vision. I have a close friend who has vision loss due to wet macular degeneration. Perhaps you have something like that. She is still able to travel with her husband. I hope you can still go on cruises.

Thank you for your kind thoughts. I've been seeing a glaucoma specialist since last December. My ophthalmologist was concerned about my eye pressure rising despite being on drops for the condition for at least 10 years. The glaucoma specialist has not diagnosed me with glaucoma. She thinks the high pressures are a result of myopic degeneration. I have been extremely nearsighted since birth and wore glasses or contact lenses until I had cataract surgeries at age 48. The vision in my left eye is still pretty good, but I have very little sight in my right eye. The past eight months have been frustrating and stressful because eye drops were not working to lower my pressures.

I had severe allergic reactions to two different eyedrops that caused itching, burning, redness, and swelling. Laser procedures in both eyes didn't lower the pressure as much as Dr. R hoped. I started yet another eyedrop about six weeks ago, and it seems to be working to keep the pressure in both eyes at an acceptable level. I will see Dr. R in October, at which time, if the drops are not working, we will discuss minimally invasive surgery.

Since this is a food thread, I will tell you how my vision has impacted cooking. With only one pretty good eye, it is getting hard for me to do food prep like chopping, slicing, etc. I'm often anxious about hurting myself with sharp knives, so DH has been helping with food prep. When we did a total kitchen renovation about 10 years ago, we selected overhead lights that were trendy but didn't provide enough light for the work area. I am so glad that we replaced the dim lights with much brighter ones!

 

[anneg]

Thank you for your kind thoughts. I've been seeing a glaucoma specialist since last December. My ophthalmologist was concerned about my eye pressure rising despite being on drops for the condition for at least 10 years. The glaucoma specialist has not diagnosed me with glaucoma. She thinks the high pressures are a result of myopic degeneration. I have been extremely nearsighted since birth and wore glasses or contact lenses until I had cataract surgeries at age 48. The vision in my left eye is still pretty good, but I have very little sight in my right eye. The past eight months have been frustrating and stressful because eye drops were not working to lower my pressures.

I had severe allergic reactions to two different eyedrops that caused itching, burning, redness, and swelling. Laser procedures in both eyes didn't lower the pressure as much as Dr. R hoped. I started yet another eyedrop about six weeks ago, and it seems to be working to keep the pressure in both eyes at an acceptable level. I will see Dr. R in October, at which time, if the drops are not working, we will discuss minimally invasive surgery.

Since this is a food thread, I will tell you how my vision has impacted cooking. With only one pretty good eye, it is getting hard for me to do food prep like chopping, slicing, etc. I'm often anxious about hurting myself with sharp knives, so DH has been helping with food prep. When we did a total kitchen renovation about 10 years ago, we selected overhead lights that were trendy but didn't provide enough light for the work area. I am so glad that we replaced the dim lights with much brighter ones!

Thanks for the reply to my post. I'm not surprised that you've been having stress and frustration. I hope the new drops continue to control the pressure in both eyes and you won't have to have surgery.

We had new under-cabinet LED lights installed in our kitchen and they are great. You're such a wonderful cook--I hope you can continue without risking injuries!

 

[MelmothTheLost]

Wow, that looks so good! Yum

I have never seen golden syrup where I live. Interesting.
Is it is used a lot in baking where you are?

I believe Lyle's golden syrup, the leading brand in the UK, is available from some US stores but is quite expensive.

The traditional UK "treacle sponge pudding" uses golden syrup rather than actual treacle, although some recipes do add a small amount of treacle.

I remember my mother in the 1970s mixing golden syrup with peanut butter to create a sauce for use in ice cream sundaes. I want to say it was a 50/50 mix, but maybe she used only enough syrup to make the peanut butter "run" a bit. She layered the sauce with vanilla ice cream and chopped salted peanuts and topped it off with chopped salted peanuts. Very sophisticated for the UK in the 1970s.

 

[slowpoke]

I believe Lyle's golden syrup, the leading brand in the UK, is available from some US stores but is quite expensive.

The traditional UK "treacle sponge pudding" uses golden syrup rather than actual treacle, although some recipes do add a small amount of treacle.

I remember my mother in the 1970s mixing golden syrup with peanut butter to create a sauce for use in ice cream sundaes. I want to say it was a 50/50 mix, but maybe she used only enough syrup to make the peanut butter "run" a bit. She layered the sauce with vanilla ice cream and chopped salted peanuts and topped it off with chopped salted peanuts. Very sophisticated for the UK in the 1970s.

What a nice childhood memory.

I’ve often heard peanut butter is not as ubiquitous in the UK as in the US. If that’s true, your mom was pretty exceptional!

I googled, and see that I can visit a World Market store (about 7 miles away from me) and pickup a Lyle’s Golden Syrup for $6.

It’s cool to learn about a product I never knew of before. I love this thread.

 

[PayrollNerd]

We’ve had a busy summer with my youngest home from vet school. But we have been making meals as usual and on vacation we visited new restaurants.

My oldest daughter and her boyfriend invited us to Destin, FL. The first night we walked the pier and saw fisherman filleting their catch and some funny food signs.

We visited a bar called, On the Rocks, which is up on the top level. I found an appetizer, the Grande Charcuterie Pretzel, that we could eat if they could make some changes due to our allergies. Like, no nuts or really aged cheeses. They were very accommodating. We all loved it. Well worth the $28! There were 5 of us and that plate was devoured. The sax player was awesome!

 

[Auntie Cipation]

OMG @PayrollNerd, that menu is making me drool! I could and would want to try *everything* other than the beef sliders. I would just have to keep going back, meal after meal, until I'd had a chance to sample everything...

 

[PayrollNerd]

OMG @PayrollNerd, that menu is making me drool! I could and would want to try *everything* other than the beef sliders. I would just have to keep going back, meal after meal, until I'd had a chance to sample everything...

My kids, left to right, youngest in black tank top, oldest in black tshirt, her boyfriend in the blue tshirt, my oldest’s best friend from SC. They had drinks and kept tasting each others. It was birthday week for my girls, 28 & 32.

That yellow drink in front of my youngest is The Bees Knees.

 

[PayrollNerd]

The day my youngest and I were out hitting the Destin Thrift shops we picked up takeout from the Red Onion in Destin, FL. Just a little hole in the wall kinda place. But great food. Kiddo ordered a Turkish coffee? While we were waiting for our food.

 

[PayrollNerd]

The oldest & her boyfriend, wearing the aprons I made them, put together cookie cakes. The girls decorated them. I can’t believe they’re 28 & 32, I swear I was just chasing toddlers…

 

[MelmothTheLost]

What a nice childhood memory.

I’ve often heard peanut butter is not as ubiquitous in the UK as in the US. If that’s true, your mom was pretty exceptional!

AFAICR peanut butter has been available in supermarkets in the UK at least since the 1960s. The original brand was SunPat, available in both smooth and crunchy varieties. However, I suspect it has traditionally occupied much more shelf space in US supermarkets than over here. Many schools ban it from kids' lunchboxes because of allergy issues - often even if there are no kids with a peanut allergy.

 

[Teche]

Thank you for your kind thoughts. I've been seeing a glaucoma specialist since last December. My ophthalmologist was concerned about my eye pressure rising despite being on drops for the condition for at least 10 years. The glaucoma specialist has not diagnosed me with glaucoma. She thinks the high pressures are a result of myopic degeneration. I have been extremely nearsighted since birth and wore glasses or contact lenses until I had cataract surgeries at age 48. The vision in my left eye is still pretty good, but I have very little sight in my right eye. The past eight months have been frustrating and stressful because eye drops were not working to lower my pressures.

I had severe allergic reactions to two different eyedrops that caused itching, burning, redness, and swelling. Laser procedures in both eyes didn't lower the pressure as much as Dr. R hoped. I started yet another eyedrop about six weeks ago, and it seems to be working to keep the pressure in both eyes at an acceptable level. I will see Dr. R in October, at which time, if the drops are not working, we will discuss minimally invasive surgery.

Since this is a food thread, I will tell you how my vision has impacted cooking. With only one pretty good eye, it is getting hard for me to do food prep like chopping, slicing, etc. I'm often anxious about hurting myself with sharp knives, so DH has been helping with food prep. When we did a total kitchen renovation about 10 years ago, we selected overhead lights that were trendy but didn't provide enough light for the work area. I am so glad that we replaced the dim lights with much brighter ones!

I’m Cajun and we use onions and bell peppers in most of our dishes. We are able to purchase containers of fresh chopped onions/peppers. Many of our local grocery stores carry fresh frozen, too. It does help making meal prep easier.

 

[PayrollNerd]

We went to an Irish Pub called McGuires in Destin. We took along another of my oldest daughter’s friends too. All 3 went to UVI and are marine scientists.

McGuire’s a unique place. If you drink the green drink, you get to stick a $1 bill from the ceiling. There’s over $3M of them apparently. The food was delicious. We had a great time.

I had salmon, youngest had Alfredo pasta and some kinda potato patty’s. Oldest had a caprese salad, boyfriend had pork chops, one girl had chicken and the one drinking the green drink, had corn beef sandwich. I think I got that right.

The bathroom doors were hilarious.

 

[killarney rose]

One of the best salads I’ve had came from Maguire’s in Pensacola.

 

[PayrollNerd]

One of the best salads I’ve had came from Maguire’s in Pensacola.

I noticed the tshirts in their window & gift shop had 2 locations listed.

That bread they bring out to the table was amazing!

 

[PayrollNerd]

The strangest place we had breakfast was Dairy Queen in Hartwell GA. We were shocked you could get breakfast. It was actually quite good.

They made the eggs how you wanted them. Kiddo was able to get a breakfast bowl with eggs, hash browns, cheese and salsa.

 

[BetteDavisEyes]

We had decided to go to Ruth's Chris Steakhouse for our 54th anniversary on June 25. It so happened that night there was a TasteMaker's Dinner event that we have not attended previously. We've enjoyed several wine dinners on cruise ships but had never gone to one at a land restaurant. Since Ruth's Chris was hosting a TasteMaker's dinner on June 25, we decided to give it a try. The special event was held in a private dining room with about 20 people. The dinner was hosted by the manager with four servers and two bus boys.

Since everyone was having the same food and beverages, the dinner moved along rather quickly. Service was exemplary, and all the courses were beautifully presented and delicious. There was a drawing at the conclusion of the dinner during which we won a $50 RCS gift card! Other patrons won a bottle of wine and a $25 gift card. The next TasteMaker's Dinner is in October, and we look forward to attending another one of these special events.

Moët & Chandon TasteMaker Dinner​

The Menu

Amuse-Bouche
CHANDON SPRITZ

First Course
SUMMER TOMATO & GOAT CHEESE SALAD - fresh baby arugula with roasted onions and peppers, dried apricots, and crumbled goat cheese, topped with a light mint vinaigrette

paired with - Moët & Chandon Ice Impérial

Second Course
ALMOND-CRUSTED JUMBO LOBSTER TAIL - roasted lobster with a golden almond crust, served on a bed of spinach, finished with a lemon thyme cream

paired with - MOËT & CHANDON ROSÉ IMPÉRIAL

MAIN COURSE
CRAB SURF & TURF - our tender 8 oz center-cut filet topped with colossal crab meat, served with roasted asparagus and a three-cheese potato stack

paired with

Moët & Chandon Impérial Brut

DESSERT COURSE
COCONUT PINEAPPLE CAKE - fluffy coconut cake layered with roasted pineapple cream, tangy passion fruit purée and topped with a caramel sugar tuile

paired with

COFFEE & TEA

 

[Teche]

We had decided to go to Ruth's Chris Steakhouse for our 54th anniversary on June 25. It so happened that night there was a TasteMaker's Dinner event that we have not attended previously. We've enjoyed several wine dinners on cruise ships but had never gone to one at a land restaurant. Since Ruth's Chris was hosting a TasteMaker's dinner on June 25, we decided to give it a try. The special event was held in a private dining room with about 20 people. The dinner was hosted by the manager with four servers and two bus boys.

Since everyone was having the same food and beverages, the dinner moved along rather quickly. Service was exemplary, and all the courses were beautifully presented and delicious. There was a drawing at the conclusion of the dinner during which we won the $50 RCS gift card. Other patrons won a bottle of wine and a $25 gift card. The next TasteMaker's Dinner is in October, and we look forward to attending another one of these special events.

Moët & Chandon TasteMaker Dinner​

The Menu

Amuse-Bouche
CHANDON SPRITZ

First Course
SUMMER TOMATO & GOAT CHEESE SALAD - fresh baby arugula with roasted onions and peppers, dried apricots, and crumbled goat cheese, topped with a light mint vinaigrette

paired with - Moët & Chandon Ice Impérial

Second Course
ALMOND-CRUSTED JUMBO LOBSTER TAIL - roasted lobster with a golden almond crust, served on a bed of spinach, finished with a lemon thyme cream

paired with - MOËT & CHANDON ROSÉ IMPÉRIAL

MAIN COURSE
CRAB SURF & TURF - our tender 8 oz center-cut filet topped with colossal crab meat, served with roasted asparagus and a three-cheese potato stack

paired with

Moët & Chandon Impérial Brut

DESSERT COURSE
COCONUT PINEAPPLE CAKE - fluffy coconut cake layered with roasted pineapple cream, tangy passion fruit purée and topped with a caramel sugar tuile

paired with

COFFEE & TEA

Yum. The original Ruth’s Chris Steakhouse is in the New Orleans area. The quality and service has stayed true.

 

[BetteDavisEyes]

I’m Cajun and we use onions and bell peppers in most of our dishes. We are able to purchase containers of fresh chopped onions/peppers. Many of our local grocery stores carry fresh frozen, too. It does help making meal prep easier.

I've looked at pre-chopped/sliced veggies but haven't needed to resort to purchasing them just yet. If food prep becomes too dangerous or stressful, I would not hesitate to go this route.

 

[PayrollNerd]

One day we went to Anderson SC and found a restaurant called Up on the Roof. It was a one of those bar type places that serve small meals. They have specials every day. It must have been 90 degrees and most of the seating was outdoors.

There was a huge 80th birthday party outside with limited shade. They were leaving as we were arriving. We seriously were worried about that little Gma lady!!

We chose a table inside and ordered the best little quinoa dish. It had black quinoa and was a tad spicy for me. I added chicken to mine. Kiddo ordered the garlic Parmesan home fries which were big boiled potatoes smashed, seasoned and fried, served with ketchup. We asked for sour cream too.

For Kiddos going away dinner Saturday, she recreated that quinoa dish. It was so good. Instead of the pepper infused vinaigrette, she used Greek vinaigrette and white quinoa instead of black. She cooked the quinoa with a little vegetable bouillon added to the water. She roasted zucchini and cherry tomatoes together. We had Greek olives, feta cheese and tzatziki for toppings. On the side we had warmed Naan bread. Everyone loved it.

One friend brought a Costco rotisserie chicken, and others brought fruit, wine and flowers. I made her favorite chocolate cream pie for dessert.

These ladies are my closest friends and they are so very supportive of Kiddo. I didn’t take photos of our homemade version, just the restaurant version.

Rooftop Restaurant Menu in Anderson, SC - UP on the Roof Menu

Visit rooftop restaurant UP on the Roof in Anderson, SC, located atop the city’s new public parking garage at South McDuffie and East Market Streets.

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