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sunny side up eggs...

I ate pretty good yesterday. Shrimp fettucine alfredo and clam chowder at Marie Callendar's for lunch, then one-third of a full slab of Texas BBQ ribs at Howlin' Coyote, and finally a triple-chocolate muffin for dessert.

Argh. That's probably why I got fueled for an all-night web-surf...

Made a big wok's worth of Double Kung-Pao: Shrimp and Chicken. Did some Hot/Sour soup as well (frozen but warms nicely).
All because of a sixer of Tsingtao beer I got to wash it down.

Sleepy, now.

Pork Chops.

apples....three of them

Honey-roast cashews and Tillamook peach-apple-pear yoghurt.

Hainanese chicken rice

Jeezopete, that took nine minutes to rezz up...I need more memory....

Anyway, I will be preparing chicken-snowpea-garlic stir fry with saffron noodles shortly.

Fried fish fillet in sweet, sour and spicy sauce

vienna sausages and rice.

Home-made ApfelStruesel (Apple Strudel to the non Deutsch-speakers).

Only one problem: I make them up, and by morning-they're all gone! It never fails...I make up a large batch of everything, put it together, bake it; and it disappears overnight.

And I wake up with apples and cinnamon on my breath...hmmm.

Tonight was Macaroni and Cheese. Didn't have any Cheddar, so I used some brie and dill instead, with a splash of Liebfraumilch. Not bad.

Then I wrecked everything with "Death by Chocolate cake".

Tomorrow MUST be salad! (that's when the Farmer's Market comes to town...)

I was out in Florence tonight, so I stopped by Mo's Fish House in Old Town and ordered the Slumgullion Cannonball.

It's clam chowder in a home-made sourdough breadbowl, topped with something like a half-pound of salad shrimp, chased with a big mug of hot cocoa. Yes, it fired up the abdominal teakettle and was exceptionally tasty!

I go to Mo's whenever I go to Florence, but I'm usually in the company of my friend Shawnna when we go. She's earth-shakingly allergic to crustaceans and the looks she gives me when I order shrimp in any way, shape or form ruins my appetite. This time I was solo so I iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn-duuuuuuuuuuuuuuulllllllllllllllllllllllllllllllllllllllged myself!

I'm doing Cioppino (sic) for Sunday dinner (frozen stuff). That bread bowl and the salad shrimp sound like a perfect combo for it. Sad note, though-that's the last of the Cioppino, and now I have to make some more...and this isn't the best time of year for the ingredients.
Tonight was-oddly enough-clam chowder (the last of that, too. I must get a bigger freezer!)
What I did, though was to use some of the Brie as a cover (like for French onion soup). It didn't cover, it blended in and WOW! Try it. You'll like it.
I saved by covering the bowl with some Jack cheese, and that worked.
We are eating the last of the frozen stuff because even frozen, seafood will go bad- or taste off, anyway. I'm going to try some Ahi tuna as a chowder base (time again) and try a sort of Manhattan/Coney Island clam soup (red ain't chowder), with the Ahi as an added ingredient. It'll prolly be good.
I'm just glad I exercise; otherwise I'd weigh a tonne.
Realize that a Werewolf would be an excellent Chef? Enhanced sense of smell, and taste; and with shifting and running away from the Villagers- (every Friday at 4:00 pm, nominal fee for participating)- weight wouldn't be a problem, would it? Hmmmmm......

That Brie in chowder sounds wonderful. Yes, I will try. Do you cut the crust off?

I had Dover sole dipped in milk/egg mixture, seasoned cornmeal and milk/egg again, then fried in grapeseed oil/butter mixture. Then I sauteed chanterelles ($6/pound now!) in grapeseed oil and a smidgeon of rosewater, with a pinch of fleur de sel. Heavenly. Unfortunately I didn't have any paprika to do the sole with; that was my Mom's specialty.

Yes, I can totally envisage a werewolf master chef! Actually, my alter-ego Nothing-to-Prove's day job is as a sommelier at a high-end grocer in Sonoma. She was raised at a winery and her Metis deformity is hyperacute sense of smell. She literally knows wines from the ground up. She helps out at her mom's vinyard by smelling the soil and telling them what needs to be added, what there's enough of, and what there's too much of.

Oh, yes: the Crust goes bye-bye. If I need Penicillin, I'll take it in pills.
Go easy on the Brie, though. I used a bit too much and the choudre' was decidedly...uhhh- sticky

Next Mac&Cheese, I'm going to try a bit of Feta cheese and White Cheddar; and use some colored Pasta. All-white food is boring, unless you're Norweigan, then it's normal.

I wonder if I should post my Meal saving Meatball recipe in EpiWolf? Meatballs are so useful for so many things-and since I'm nearly out; I can refresh my memory while I make six or seven pounds of 'em. (Chinese, Italian, Mexican, Beefy, Greek, French...so many meatballs...)
Don't laugh! Frozen, they keep forever, almost; and can turn Top Ramen into a nice meal!

leek and potato soup

DarkShadow wrote:leek and potato soup

Oooooh! I love that stuff! Ham or chicken in the soup?

Nothing right now, but I was scarfing Chinese about an hour ago.

Egg flower soup, four kinds of chicken, pork steak, fried rice, and finished off with lemon custard. Washed down with lovely jasmine tea.

Ohhh, yeah, me be fueled for awhile...

A natural strawberry fruit popcicle!

(oh, and there's chicken in the soup RedEye )

Beef Liver!!!