Today I steam chicken breasts...something I've never done before. The
breasts are for a spinach based fridge clean out salad. I'm going with a
bacon ranch dressing, sliced almonds, spinach, tomato, celery, red bell
pepper, red onion, shredded carrot, anahiem and banana peppers, pickled
peperocini peppers, hard boiled egg on which I'll place sliced steamed
chicken breasts. I decided not to use up the raw asparagus, and will save
it for tomorrow's dinner.

As soon as the timer on the steamer goes off it will be lunch time. The
other breast will go in the fridge upon part of the salad that will be my
supper at work tonight.

--

The house of the burning beet-Alan

"l, not -l" > wrote in
:

>
> On 11-Jun-2008, hahabogus > wrote:
>
>> As soon as the timer on the steamer goes off it will be lunch time.
>> The other breast will go in the fridge upon part of the salad that
>> will be my supper at work tonight.
>
> I haven't given much thought to dinner yet; but, lunch will be left
> over "Sichuan Blistered String Beans with Shredded Pork" that I made
> Monday night. Served on a bed of rice with a side salad and washed
> down with (unsweetened) iced tea.
>
> OK; now I've thought about dinner - I have a nice piece of salmon
> filet out to thaw, maybe brush it with a bit of teriyaki and a
> sprinkle of sesame seeds. Something to go with it will pop into my
> mind as the afternoon progresses.

I normally work the evening shift so many times what I make for lunch is
what I make for supper. Today I felt like salad. Occassionally I'll get
fed up with eating the same thing twice in a row and then I reach for the
frozen home made soups in the freezer.

--

The house of the burning beet-Alan

On Wed, 11 Jun 2008 17:58:04 GMT, hahabogus > wrote:

>Today I steam chicken breasts...something I've never done before. The
>breasts are for a spinach based fridge clean out salad. I'm going with a
>bacon ranch dressing, sliced almonds, spinach, tomato, celery, red bell
>pepper, red onion, shredded carrot, anahiem and banana peppers, pickled
>peperocini peppers,

It's Pepperoncini. And they don't go with bacon ranch dressing. Not
even close.

>hard boiled egg on which I'll place sliced steamed
>chicken breasts. I decided not to use up the raw asparagus, and will save
>it for tomorrow's dinner.
>
>As soon as the timer on the steamer goes off it will be lunch time. The
>other breast will go in the fridge upon part of the salad that will be my
>supper at work tonight.

Sorry Alan. The salad sounds disgusting. Like something I'd make at
2am when I was shitfaced and wouldn't finish.

Lou

On Wed, 11 Jun 2008 18:18:36 GMT, "l, not -l" > wrote:

>
>On 11-Jun-2008, hahabogus > wrote:
>
>> As soon as the timer on the steamer goes off it will be lunch time. The
>> other breast will go in the fridge upon part of the salad that will be my
>> supper at work tonight.

My lunch today will be a piece of cold fried chicken. Not sure what
else yet..maybe a piece of melon.

Tonight, I will roast one of the chickens I got on sale on Sunday.
Probably the usual way, although I am eying Judy Rodgers roast chicken
with the bread salad. I am going food shopping in a bit, so I might
have some apricots for dessert.. I have veggies in the fridge ready
to turn into something..but not sure what yet.

The leftover roast chicken will go for some sort of chicken salad
tomorrow..probably with curry in it.

Christine

On Wed, 11 Jun 2008 13:32:18 -0500, Lou Decruss >
wrote:


>Sorry Alan. The salad sounds disgusting. Like something I'd make at
>2am when I was shitfaced and wouldn't finish.
>
>Lou

That salad is the kitchen sink salad..

I admit myself, that it seems like a bit too much for my tastes...I
tend to like my salads simpler..and not such a hodgepodge. I think
it just muddles the flavor of the salad to have so much in it...

Now one salad I am addicted to that has a ton of stuff in it, it Cobb
salad. There, the flavors are not warring with each other...it adds
up to a pleasing whole.

Hmm...instead of the curried chicken salad I was anticipating for
tomorrow, I might go with a Cobb salad.

Christine, putting ingredients for Cobb salad on her list.

Christine Dabney > wrote in
:

> On Wed, 11 Jun 2008 13:32:18 -0500, Lou Decruss >
> wrote:
>
>
>>Sorry Alan. The salad sounds disgusting. Like something I'd make at
>>2am when I was shitfaced and wouldn't finish.
>>
>>Lou
>
> That salad is the kitchen sink salad..
>
> I admit myself, that it seems like a bit too much for my tastes...I
> tend to like my salads simpler..and not such a hodgepodge. I think
> it just muddles the flavor of the salad to have so much in it...
>
> Now one salad I am addicted to that has a ton of stuff in it, it Cobb
> salad. There, the flavors are not warring with each other...it adds
> up to a pleasing whole.
>
> Hmm...instead of the curried chicken salad I was anticipating for
> tomorrow, I might go with a Cobb salad.
>
> Christine, putting ingredients for Cobb salad on her list.
>

Well I did call it a fridge clean out salad...another day or two and the
veggies would have been not so nice. I like many ingredient salads and
have never stuck to or used a conventional recipe when making one. If
this upsets anyone...too bad as I eat it and enjoy them alot.

--

The house of the burning beet-Alan

>
>> As soon as the timer on the steamer goes off it will be lunch time. The
>> other breast will go in the fridge upon part of the salad that will be my
>> supper at work tonight.
>
> I haven't given much thought to dinner yet; but, lunch will be left over
> "Sichuan Blistered String Beans with Shredded Pork" that I made Monday
> night. Served on a bed of rice with a side salad and washed down with
> (unsweetened) iced tea.
>
> OK; now I've thought about dinner - I have a nice piece of salmon filet
> out
> to thaw, maybe brush it with a bit of teriyaki and a sprinkle of sesame
> seeds. Something to go with it will pop into my mind as the afternoon
> progresses.

Dinner tonight will be Braised oxtails in tomatoes, white wine and chorizo
sausage I made on Monday. I needed to use up the oxtails I bought at BJs a
few days before and was working at home anyway. It was the first tryout of
my new Lodge dutch oven, which worked pretty well.

The recipe (from Epicurous website) said they were better made a few days
ahead of time, so that worked out OK. Serving them over sage and shallot
cous-scous with a garden salad. If you're interested I'll post how they
turned out.

http://www.epicurious.com/recipes/fo...CHORIZO-107590

Jon

On Wed, 11 Jun 2008 12:41:01 -0600, Christine Dabney
> wrote:

>On Wed, 11 Jun 2008 13:32:18 -0500, Lou Decruss >
>wrote:
>
>
>>Sorry Alan. The salad sounds disgusting. Like something I'd make at
>>2am when I was shitfaced and wouldn't finish.
>>
>>Lou
>
>That salad is the kitchen sink salad..
>
>I admit myself, that it seems like a bit too much for my tastes...I
>tend to like my salads simpler..and not such a hodgepodge. I think
>it just muddles the flavor of the salad to have so much in it...

I don't have a problem with lots of "stuff" in a salad, but some
things conflict. I once ordered a spinach salad that came with a mayo
based dressing, and lots of it. I asked to see the menu again and I
had missed the fact that's how they served it. I had a little, paid
for it and left. It just didn't work together. Neither does
pepperoncini and bacon ranch dressing.

>Now one salad I am addicted to that has a ton of stuff in it, it Cobb
>salad. There, the flavors are not warring with each other...it adds
>up to a pleasing whole.

Exactly.

>Hmm...instead of the curried chicken salad I was anticipating for
>tomorrow, I might go with a Cobb salad.
>
>Christine, putting ingredients for Cobb salad on her list.

Enjoy!

Lou

On Wed, 11 Jun 2008 18:47:02 GMT, hahabogus > wrote:

>Well I did call it a fridge clean out salad...another day or two and the
>veggies would have been not so nice. I like many ingredient salads and
>have never stuck to or used a conventional recipe when making one. If
>this upsets anyone...too bad as I eat it and enjoy them alot.

As long as you're happy. I'd have made a stir fry for lunch and a
salad for dinner. The pepperoncini's would be good with Italian
dressing. But IIRC, you put chili powder in spaghetti sauce.

Lou

hahabogus wrote:
> Today I steam chicken breasts...

Today's lunch was a polish dog, potato chips, and root beer (we were on
a walk and I wasn't going home before my appointment). Dinner is
spaghetti with butter/cheese/salt/pepper, and roasted veggies (beets,
green beans, and whatever is in the box that looks especially good).

Serene

"hahabogus" > wrote in message
...
> Today I steam chicken breasts...something I've never done before. The
> breasts are for a spinach based fridge clean out salad. I'm going with a
> bacon ranch dressing, sliced almonds, spinach, tomato, celery, red bell
> pepper, red onion, shredded carrot, anahiem and banana peppers, pickled
> peperocini peppers, hard boiled egg on which I'll place sliced steamed
> chicken breasts. I decided not to use up the raw asparagus, and will save
> it for tomorrow's dinner.
>
> As soon as the timer on the steamer goes off it will be lunch time. The
> other breast will go in the fridge upon part of the salad that will be my
> supper at work tonight.
>
> --
>
> The house of the burning beet-Alan

Hi there Alan;

Speaking of Ranch Dressing.

The other day we had some take-out from a local joint. They had a container
of Ranch Dressing. 99% of the time I throw that crap away 'cause it's
nothing like the original.

By Jove this was the real stuff! Needless to say I was impressed.

So impressed I went out and purchased a packet of the original, and a quart
of buttermilk and I made a batch. Damn I forgot just how good that stuff
really is.

Yum!