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I have been quite sick; so, I am on the BRAT diet at the moment. (BRAT stands for bananas, rice, applesauce, toast, BTW.)

Sorry you been sick dood. No chicken noodle soup? Or was that you with the Norwalk?

Made the wife salmon cakes last night, with a dill sauce. As a side dish I made spinach topped with ritz cracker crumbs.

I was a bit shocked to see how cheap fresh salmon is. Around a buck per fillet, and not the flash frozen crap from China.

Tonight,

Tostadas: Fried corn tortillas with white rice, refried beans, fresh jalapeno, fresh tomato, slivered onion, chipotle peppers, and cumin.

Or Mexican pizza as the kids call it.

TSTR wrote:Sorry you been sick dood. No chicken noodle soup? Or was that you with the Norwalk?

That's me. After feeling good most of last week, I battled it a second time this weekend. (Curiously, my daughter did the same thing, and missed two days of school separated by exactly one week.) Now - hopefully - it is gone for good, but I am still taking it a bit easy at the moment. (Eating some incredibly spicy Indian food last Friday was probably not a good idea either.)

Luke wrote:Tonight,

Tostadas: Fried corn tortillas with white rice, refried beans, fresh jalapeno, fresh tomato, slivered onion, chipotle peppers, and cumin.

Or Mexican pizza as the kids call it.

Hey, you guys are doing Mexican Monday too! We have that at our place every week. Steak burritos tonight for us. Those tostadas sound good, but I've never really understood how to eat them.

prfsnl_gmr wrote:

TSTR wrote:Sorry you been sick dood. No chicken noodle soup? Or was that you with the Norwalk?

That's me. After feeling good most of last week, I battled it a second time this weekend. (Curiously, my daughter did the same thing, and missed two days of school separated by exactly one week.) Now - hopefully - it is gone for good, but I am still taking it a bit easy at the moment. (Eating some incredibly spicy Indian food last Friday was probably not a good idea either.)

Yeah, that Norwalk is some nasty stuff. I hate it for ya. Keep hydrated.

TSTR wrote:

Luke wrote:Tonight,

Tostadas: Fried corn tortillas with white rice, refried beans, fresh jalapeno, fresh tomato, slivered onion, chipotle peppers, and cumin.

Or Mexican pizza as the kids call it.

Hey, you guys are doing Mexican Monday too! We have that at our place every week. Steak burritos tonight for us. Those tostadas sound good, but I've never really understood how to eat them.

I've always ate them like mini pizzas.

I'm eating again. And it feels so good (although I'm stuffed after two or three bites).

Sunday = Weisswurst, with my own Kraut (basically it's canned kraut with apples and potatoes)

Monday = Quinoa with black beans, fresh corn, frijole negros, avocado, and bravado (breaking out my secret stash of saffron for this one)

Tuesday = Hotsa Pasta (homemade pasta, mixed with a dab of olive oil, red pepper flakes, S&P, and parmesan), Focaccia, roasted asparagus

Wednesday = Denver omelets, fresh fruit, creme brulee

Thursday = Zucchini frittata

Friday = Drunken noodles with shitake mushrooms

Saturday = At the in-laws, so probably overcooked frozen pizza

Sunday = At the in-laws so cold ham, mustardy potato salad, deviled eggs that taste like pickle relish juice, nuked lima beans, baked biscuits that taste like what a refrigerator smells like, and a dessert that tastes like someone mixed mayo with marshmallows.

Seriously. Her family should just buy lunch meat ham. There is zero difference in the taste.

My wife is on super diet this week, so there will not be much deviation from salad and soup all week. Last week we had Homemade Carrot Pasta in Peanut sauce, and last night we had Homemade Lemon Pepper Cucumber Pasta. Carrot pasta I will do again, even though it takes forever to cut the pasta, even with a mandolin, though next time we will do it with pork or chicken. Cucumber is a no go, it just did not work well.

fastbilly1 wrote: Carrot pasta I will do again, even though it takes forever to cut the pasta, even with a mandolin,...

Pro tip: Use a decent peeler instead. You can get quarter inch thick slices with a one dollar peeler. Just check your technique.

Also, you can gauge the width of the thickness you can slice by (if you're brave) sticking your index finger thru the peeler's gap/open tooth. This works wayy better than the set up and clean up of a mandolin. You'll have to put some oomph into it, but it works like a charm.

Brilliant way to make perfect scalloped potatoes as well.

A mandolin is convenient for bulk cooking, but a hassle for a dinner of two. (Plus they're cheap and usually lead to injuries)

Made some pressure cooker risotto last night. It seems like every time I make that recipe it turns out better and better; at this rate it might become an every-other-week thing (it makes about enough for me to eat as dinner for the rest of the week). Plus, who can say no to 15 minutes start to finish with half of that completely unattended?