dfish

Good morning, everyone! It is another beautiful morning in northeast Ohio. Mornings tend to be cool and crisp, but it is supposed to warm up today to the mid 80s. All my hardened left over paint from the garage went out this morning with the trash collection. Now, I have to get rid of the stuff the previous owners left in the basement back in 1987. Something tells me they are already hardened. I am waiting on delivery of my packing boxes and then I can put stuff away in the kitchen and dining room. And, prep the living room. Last night I was ready to give in and call a painter. This morning I think I can do it. I had Elote in Mexico City years ago. I was traveling with friends and students. We loved it. They didn't grill the corn, though. It was boiled, dipped in a sauce and sprinkled with cheese. Elote would be wonderful with fish tacos. This first recipe has a little history and some suggestions on what to pair it with. The flank steak sounds good as well. https://www.simplyrecipes.com/recipes/grilled_mexican_street_corn_elotes/ Slightly different seasonings in this recipe, but lots of great information. https://www.seriouseats.com/mexican-street-corn-elotes-recipe This is Tyler Florence's take on street corn. https://www.foodnetwork.com/recipes/tyler-florence/mexican-grilled-corn-recipe-1947651 You can do more than just eat it off the cob. Here's a recipe for street corn salad. https://www.loveandlemons.com/mexican-street-corn-salad/ Or how about some street corn dip with your tortilla chips? https://houseofnasheats.com/grilled-mexican-street-corn-dip/ Or how about street corn casserole? https://saltandbaker.com/mexican-street-corn-casserole/ Enjoy the corn and make extra! You'll want it. Wishing everyone a wonderful day.

I have declared the kitchen and dining room done. Now, I just have to put them back together. That means hardware on the cabinet doors and furniture in the dining room. I'm waiting on some boxes from U-Haul. I ordered their packing supplies kit. I want to box up Grandma's china instead of putting it back. I'll do the same with Grandma's Belleek china and Mom's Waterford crystal. I'm using the garage for storage, so the poor car is out in the cold.

I have been heading to the MDR lately. After the rush of embarkation I like to relax a bit and don't enjoy the crowds in the Lido. I can sit in the MDR and have a nice glass of wine and a decent meal.

Both the kitchen and dining room all have one coat of paint on the walls. It will need a second coat, but that generally goes on faster and easier since the walls aren't so thirsty. I'll get busy on that after lunch.

We always stopped at Howard Johnson's in Niagara Falls on our way to and from Grandma's in Binghamton, New York. I guess my parents felt it was safe to stop there with six rambunctious kids that had been trapped in the car for half a day.

Public wifi in Eidfjord outside of the Tourist Information office.

Good morning, everyone. It is looking like a beautiful day here in northeast Ohio. The heat is returning, though. I'm going to do laps this morning and then get back to my painting. I should be able to finish up the dining room and kitchen today. Then I can reload the furniture in the dining room and start clearing out the living room. I take out all the little furniture and drape the big stuff. Gyūdon , also known as gyūmeshi ), is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It may sometimes also be served with toppings such as raw or soft poached eggs, Welsh onions (negi), grated cheese or kimchi. A popular food in Japan, it is commonly eaten with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup. After the arrival of Buddhism in Japan in the 6th century, consumption of meat became rare in Japanese culture (especially those of four-footed animals such as beef or pork) and in many cases frowned upon, both for religious and practical reasons. It was only after the Meiji Restoration in 1868 and the subsequent westernization of the country that meat began to be widely eaten. Gyūdon is considered to be derived from gyūnabe , a beef hot pot originating in the Kantō region of eastern Japan. Gyūnabe originally consisted of cuts of beef simmered with Welsh onions and miso (as the beef available in Japan at the time were usually of poor quality, the meat was cooked this way to tenderize it and neutralize its foul smell), but by the late 1800s, a variation that used a special stock called warishita - a combination of a sweetener such as sugar or mirin and soy sauce - instead of miso and featuring additional ingredients such as shirataki (konjac cut into noodle-like strips) and tofu began to appear. This version of gyūnabe (known today as sukiyaki - originally the name of a similar yet distinct dish from the Kansai region) eventually came to be served with rice in a deep bowl (donburi), becoming gyūmeshi or gyūdon. This first recipe uses sake and seems to be a pretty easy one to do if you can find the ingredients. They do give some substitutions. https://www.justonecookbook.com/gyudon/ Here's one with an egg topping. https://thewoksoflife.com/gyudon-recipe-beef-rice/ In this one the eggs are a little more cooked. I like my egg whites cooked through. https://www.seriouseats.com/gyudon-japanese-simmered-beef-and-rice-bowl-recipe I would tinker with this quite a bit and use riced cauliflower to cut the carbs and come out with something I think is similar, but totally different. Wishing everyone a great day.

First, never skip the wine. Second, I'll be using a roller. I'll paint your backs. Who knows? We might create a masterpiece. It has been said that some of the great poets did their best work on pipe dreams.

This would be tons of fun especially if we had some cardbordeaux.

Mine is Firstmiddle Last and I've never had a problem. Actually it is Last Firstmiddle.

I, too, have a shirt and pair of shorts just for painting. I should probably have long pants for painting to keep some of the paint off me. I don't know how I do it, but I wore gloves and still have paint on my hands. I truly identify with more paint on me than on the walls. I even have it in my hair.

Good morning, everyone! The rain has gone away for the day and I'm taking the day off from painting. I'm going to do my laps and then have lunch with friends. Looking forward to a relaxing day. Although, I do have a lot of paint to scrub off. I am the messiest painter ever. Today's meal sounds good to me as a side dish. I do like cauliflower and it is so good for you. Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet. https://www.healthline.com/nutrition/benefits-of-cauliflower This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.https://www.epicurious.com/recipes/food/views/herb-crusted-cauliflower-steaks-with-beans-and-tomatoes This Parmesan-crusted cauliflower makes a flavorful and hearty vegetarian main that is ready in under an hour. A generous amount of cooking spray helps the panko breadcrumb coating on these cauliflower steaks get nice and crispy. https://www.eatingwell.com/recipe/7896613/parmesan-crusted-cauliflower-with-white-beans-tomatoes/ In this sophisticated recipe, Tuscan-spiced cauliflower is coated with creamy mustard sauce and a rich topping of parmesan, breadcrumbs, and lemon zest before baking in the oven until delightfully golden brown and crunchy. A vibrant trio of creamy white beans, spinach, and fresh tomatoes (finished with a bit of fresh lemon juice) makes a hearty bed for the cauliflower steaks. https://www.blueapron.com/recipes/parmesan-crusted-cauliflower-steaks-with-white-bean-saute-lemon This last one comes with a different side salad made from cucumbers, bell peppers, and red onion. I think that looks good and I might get the fixings for that! https://skinnyms.com/herb-crusted-cauliflower-steaks/ Here's wishing everyone a wonderful day!

@Vict0riann @rafinmdI've had low sodium for years. I think mine is somehow tied to my thyroid. When my thyroid is normal, my sodium is one or two points low. When my thyroid is misbehaving, my sodium is normal.

The kitchen cabinets are done as is all the trim and I started on the walls. The end is in sight!

Good morning, everyone. I am ready to start the day and get back to painting. The sooner I do, the sooner I can reclaim the dining room and kitchen! We had a lot of rain last night and we are supposed to get more today. My old paint has dried up nicely with the kitty litter. I did find the stuff that hardens paint at the hardware store so I'll use that on what's leftover from this round of painting. I thought I remembered having some type of posole earlier in the year, but I was too lazy to look it up. It may have been chicken posole or something like that. Easy pork posole doesn't claim to be authentic or traditional in nature, but an easy way to get the flavors of the dish. Pozole is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, today the stew is common across Mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish. The first recipe comes from Taste of Home and is made with pork butt and sausage. It does have jalapeños and cayenne pepperhttps://www.tasteofhome.com/recipes/easy-pork-posole/ Here's one for the budget minded. It is a quick recipe so the soup doesn't simmer on the stove all day. I would be interested in how the flavors meld together with a short cooking time. https://www.budgetbytes.com/30-minute-posole/ In this next one the garnishes make the dish. I'm intrigued by the lime as a garnish along with the radishes. I may have to make this recipe this fall. According to this website, posole is a traditional Christmas Eve dish in Mexico. That might be fun! https://thesuburbansoapbox.com/easy-pork-posole-pozole-rojo/ Cooking light gives us a recipe that cuts some of the fat and calories. It is also low in sodium for those who are watching that. For the rest of you, you'll probably want to add salt. https://www.cookinglight.com/recipes/easy-pork-posole Finally, Ina Garten uses a salsa verde and some not so usual vegetables in her posole. It sounds like an interesting variation. https://www.foodnetwork.com/recipes/ina-garten/pork-posole-6565527 I would take what I like from each recipe and make up my own, but that's me. Wishing you all a wonderful day.

@grapau27

That's a cool idea. Ceilings are done. Wall behind the fridge is done. All the cut work is done. Tomorrow is full steam ahead. Now I'm going to go pick up some dinner. It's kind of hard to cook when there is plastic sheeting over everything.

Sure it is worth it! I'd go again. If we could get a shuttle to the Faneuil Hall area, the Freedom Trail through the North End is a lovely way to spend the day. @ger_77 My condolences on the loss of your friend, Melodie. I'm sure you and your DH will be great comfort to her DH. @kazu I'm sorry your wrist is hurting so much. Now that the dog is gone and you don't have to lift her, perhaps it will heal by leaps and bounds! Let's hope so. I have to say that painting sure is more work than it was 20 years ago. I'm whipped after just doing the dining room ceiling.

I've been to Boston several times for cruises to Canada/New England. We love Boston as it is easy to get to. We splurge and stay at the Omni Parker House near Boston Commons and the north end. We've walked the Freedom Trail, visited Paul Revere's house, eaten at Union Oyster House, and found our favorite cannoli at Modern Pastry. We make a habit of stopping by Union Oyster House. My grandfather paid for a dinner there for my mom and dad when they were on their honeymoon. The first time we ate there we called mom and dad and told them the place still had great food. Dad asked if we had the same waitress. I said yes, although she found it a bit difficult to get up and down the stairs with her walker. We toured Paul Revere's house. People were a lot shorter back then or else Sue and I are giants. We love the cannoli. Locals asked where we bought it and we said Modern Pastry. We got the thumbs up from them all. Mike's Pastry is also good and somewhat better known, but the people we ran into seem to prefer Modern. We strolled past the birthplace of Benjamin Franklin. Somewhere I have pictures of the gardens and old cemeteries, but it will take some digging to find them.

Good morning, everyone. We are having a rainy start to the day here in northeast Ohio. The weather forecast insists it is just partly cloudy, but looking out my window tells me differently. Oh, well, may as well stay in and paint. The poblano is an extremely popular Mexican chili pepper. The pods typically grow 4 inches long, are a very dark green in color, ripening to dark red or brown. They are mostly picked when green for general cooking. They are mild peppers, quite large and are somewhat heart-shaped. Their skins/walls are somewhat thick, making them perfect for stuffing as they'll hold up in the oven quite nicely. They are often roasted and peeled when cooking with them, or dried. When dried, they are called ancho chilis. Poblanos originated in Puebla, Mexico. This first recipe calls for a mixture of Italian turkey sausage and ground beef mixed with Spanish rice and cheese. https://www.tasteofhome.com/recipes/easy-stuffed-poblanos/ This next recipe imparts a southwest flavor to the stuffed peppers. In addition to the meat and rice there is corn, tomatoes and black beans. There are also a lot of good ideas on how to work with the peppers and where they stand heat wise. https://www.lecremedelacrumb.com/southwest-stuffed-poblano-peppers/ This next one claims to be a healthy version because it uses chicken instead of ground beef. It would be a good use for a rotisserie chicken. https://healthyrecipesblogs.com/stuffed-poblano-peppers/ This next one replaces the ground beef with chorizo and the rice with quinoa. It is amazing all the different ways you can make one dish. https://www.oliveandmango.com/easy-stuffed-poblano-peppers/ This next one is super easy and low carb. https://twosleevers.com/stuffed-poblano-peppers/ This last recipe is totally different from the others. It is offered by Marcela Valladolid on The Food Network. https://www.foodnetwork.com/recipes/marcela-valladolid/stuffed-poblano-chiles-chiles-rellenos-recipe-2040587 If you're still worried about spiciness, you can always substitute a bell pepper for the poblano. Enjoy! Wishing you all a wonderful day.

@HAL Sailer I am so sorry to hear of your DSIL's diagnosis. Prayers that they can successfully treat this and that she tolerates the surgery well. I am ready to hit the road painting tomorrow. Everything is taped and draped. I had to take down some wallpaper and sand the walls. Then, try getting it all up off the floor. I vacuumed, I swept, I swiffered, and I got down on the floor with a wet rag and wiped it up. @Cruising-alongI didn't know about the stuff you can buy to harden paint. I was following the directions from the county hazardous waste disposal website. I'm not sure what kind of hazardous waste they accept, but it isn't paint, lighter fluid, paint thinner, brake fluid, garden fertilizers and weed killers, etc. I think they just tell us that stuff is hazardous.

You're making me homesick. We really enjoyed that balcony! Taking a break from the painting. I'm actually still in the prep stage. Kitchens are hard to prep. I think I have the walls ready and can start taping now. I probably won't open the paint until tomorrow.

As usual, it will be me, myself, and I doing the painting. It probably works out better that way as there is no one to get in my way. Sounds interesting! Thanks for the information on buckwheat. It is good to know that the soba noodles won't spike blood sugar like regular pasta does. I would still keep the noodles on the light side and use more veggies for bulk. Ouch for your DD. I hope the pain and swelling go away quickly. My mom used to make a paste of baking soda and water to put on bee stings. Happy Birthday to your DH.