On 02/11/2010 8:56 PM, Lyndon Watson wrote:


>> I do pretty much the same thing for breakfast daily. A fruit,
>> yogurt and protein smoothie with sprouted grain raisin toast and cream
>> cheese. Easy, quck, nutritious and I'm out the door to work.
>
> For the last ten years or so, my breakfast has hardly varied. A plate
> of oatmeal porridge and a cup of coffee made the oldest way with
> Yirgacheffe coffee freshly ground powder-fine. I never get tired of
> it.

My breakfast is pretty standard. During the summer months I start the
day with a bowl of Shredded Wheat and when it starts getting cooelr I
switch to Cream of Wheat, occasionally oatmeal. Then I have a latte
and sometimes a piece of toast.


Apparently my grandmother had a weekly menu plan, with a particular dish
for each night of the week. The old girl only had to know how to cook
seven dinners.

On Tue, 02 Nov 2010 21:49:32 -0400, Dave Smith
> wrote:

> Apparently my grandmother had a weekly menu plan, with a particular dish
> for each night of the week. The old girl only had to know how to cook
> seven dinners.

I will never understand that style. My grandparents did that and my
mother (who never did have much of a repertoire) did it in her later
years. If I start doing that, I'll know it's time to check myself
into an old folks home.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Tue, 02 Nov 2010 21:49:32 -0400, Dave Smith
> > wrote:
>
>> Apparently my grandmother had a weekly menu plan, with a particular dish
>> for each night of the week. The old girl only had to know how to cook
>> seven dinners.
>
> I will never understand that style. My grandparents did that and my
> mother (who never did have much of a repertoire) did it in her later
> years. If I start doing that, I'll know it's time to check myself
> into an old folks home.

I do it now for a couple of days. We have either pizza or macaroni and
cheese a couple of times a week. Occasionally we'll have cheese enchiladas
or nachos instead. But always a cheese meal.

On Tue, 2 Nov 2010 23:38:19 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 02 Nov 2010 21:49:32 -0400, Dave Smith
> > > wrote:
> >
> >> Apparently my grandmother had a weekly menu plan, with a particular dish
> >> for each night of the week. The old girl only had to know how to cook
> >> seven dinners.
> >
> > I will never understand that style. My grandparents did that and my
> > mother (who never did have much of a repertoire) did it in her later
> > years. If I start doing that, I'll know it's time to check myself
> > into an old folks home.
>
> I do it now for a couple of days. We have either pizza or macaroni and
> cheese a couple of times a week. Occasionally we'll have cheese enchiladas
> or nachos instead. But always a cheese meal.
>
That's enough variety with in the cheese category to be absolved by
me. If you have cheese pizza (like clockwork) every Tuesday, then
you're in trouble.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Tue, 2 Nov 2010 23:38:19 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 02 Nov 2010 21:49:32 -0400, Dave Smith
>> > > wrote:
>> >
>> >> Apparently my grandmother had a weekly menu plan, with a particular
>> >> dish
>> >> for each night of the week. The old girl only had to know how to cook
>> >> seven dinners.
>> >
>> > I will never understand that style. My grandparents did that and my
>> > mother (who never did have much of a repertoire) did it in her later
>> > years. If I start doing that, I'll know it's time to check myself
>> > into an old folks home.
>>
>> I do it now for a couple of days. We have either pizza or macaroni and
>> cheese a couple of times a week. Occasionally we'll have cheese
>> enchiladas
>> or nachos instead. But always a cheese meal.
>>
> That's enough variety with in the cheese category to be absolved by
> me. If you have cheese pizza (like clockwork) every Tuesday, then
> you're in trouble.

It's either Tuesday or Sunday for the cheese dishes. Then there are two
nights when I have to pack something for daughter to take to the dance
studio. She doesn't always get the same thing but it is either something
she can reheat in the microwave or something she can eat cold. Twice a week
we dine out. The other night I cook at home and we have to eat before
dance. So it is either something I can cook quickly or do in the crockpot.
Sometimes what I cook then is taken later in the week to the dance studio.
Her current favorite dish is Chicken Vesuvio. She LOVES chicken. I add
twice the amount of chicken than the recipe calls for.

On Wed, 3 Nov 2010 01:01:32 -0700, "Julie Bove"
> wrote:

> Her current favorite dish is Chicken Vesuvio. She LOVES chicken. I add
> twice the amount of chicken than the recipe calls for.

This is the first I've heard of Chicken Vesuvio so I had to look it
up. I think I'll try it, based on your recommendation! Giada's
recipe was the first one I found and it said to use either artichoke
hearts or lima beans. I usually have a box of artichoke hearts in the
freezer, and I have both at the moment. Which one do you usually
pick?


Chicken Vesuvio
Recipe courtesy Giada De Laurentiis

4 servings

Prep Time: 15 min
Cook Time: 1 hr
Level: Intermediate


Ingredients

3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter

Directions

Preheat the oven to 450 degrees F.

Heat the oil in large ovenproof pot over high heat. Sprinkle the
chicken with salt and pepper. Working in 2 batches if necessary, cook
the chicken in the pot until golden brown on all sides, about 10
minutes. Transfer the chicken to a bowl. Carefully add the potatoes
to the same pot and cook until they are golden brown, stirring
occasionally, about 10 minutes. Add the garlic and saute for 1
minute. Add the wine and stir to scrape up any brown bits on the
bottom of the pot. Add the broth, oregano, and thyme. Return the
chicken to the pot. Stir to combine. Bring to a boil over
medium-high heat.

Cover and bake in the oven until the chicken is cooked through, about
20 minutes. Transfer the chicken to a platter. Arrange the potatoes
around chicken. Add the artichoke hearts to the sauce in the pot.
Cover and simmer over high heat until the artichokes are tender,
stirring often, about 4 minutes. Turn heat to low.

Stir in the butter. Pour the sauce over chicken and potatoes, and
serve.


--

Never trust a dog to watch your food.

On Tue, 02 Nov 2010 19:09:33 -0700, sf wrote:

> On Tue, 02 Nov 2010 21:49:32 -0400, Dave Smith
> > wrote:
>
>> Apparently my grandmother had a weekly menu plan, with a particular dish
>> for each night of the week. The old girl only had to know how to cook
>> seven dinners.
>
> I will never understand that style. My grandparents did that and my
> mother (who never did have much of a repertoire) did it in her later
> years. If I start doing that, I'll know it's time to check myself
> into an old folks home.

i think it depends on the meals and how good they are. if i could execute,
say, a flawless szechuan crispy beef, eating it once a week would not be a
strain.

your pal,
blake

On Wed, 3 Nov 2010 10:59:59 -0400, blake murphy
> wrote:

> i think it depends on the meals and how good they are. if i could execute,
> say, a flawless szechuan crispy beef, eating it once a week would not be a
> strain.

I bet you'd change your tune after a while. I know I could be all
over certain recipes for a little while, but it would get old in a
couple of months. We're talking about forever here, not a couple of
months or even a couple of years.

--

Never trust a dog to watch your food.

On Tue, 02 Nov 2010 21:49:32 -0400, Dave Smith wrote:

> On 02/11/2010 8:56 PM, Lyndon Watson wrote:
>
>>> I do pretty much the same thing for breakfast daily. A fruit,
>>> yogurt and protein smoothie with sprouted grain raisin toast and cream
>>> cheese. Easy, quck, nutritious and I'm out the door to work.
>>
>> For the last ten years or so, my breakfast has hardly varied. A plate
>> of oatmeal porridge and a cup of coffee made the oldest way with
>> Yirgacheffe coffee freshly ground powder-fine. I never get tired of
>> it.
>
> My breakfast is pretty standard. During the summer months I start the
> day with a bowl of Shredded Wheat and when it starts getting cooelr I
> switch to Cream of Wheat, occasionally oatmeal. Then I have a latte
> and sometimes a piece of toast.
>
> Apparently my grandmother had a weekly menu plan, with a particular dish
> for each night of the week. The old girl only had to know how to cook
> seven dinners.

that's doing better than some people.

your pal,
blake