dfish

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.

Good morning, everyone. It is supposed to get quite warm here in northeast Ohio today. That brings chances of rain and thunder bumpers into the picture. I have a bunch of open paint containers in the garage. I'm trying to dry out the left over paint so I can toss the containers. Yesterday I added kitty litter to the cans. That helps a lot. Several of the cans look almost ready to close up and toss. I may have to go get more kitty litter to finish the job. You can also use sawdust. I'm not sure which one works better. Today I am prepping the kitchen and dining room to be painted. Once they are done I'll move onto the living room. My realtor said I didn't need to paint, but it would help. Today's meal sounds interesting. I agree with @Crazy For Cats Jake and would prefer chicken to tofu. The noodles do make it a bit too high in carbs for me, but I could put fewer noodles in and more vegetables. Soba is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety Nagano soba includes wheat flour. In Japan, soba noodles can be found in a variety of settings, from "fast food" places to expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. There are a wide variety of dishes, both hot for winter and cold for summer, using these noodles. Being made of buckwheat, the protein in soba has a good amino acid balance for the needs of humans and may be useful in complementing the amino acid deficiencies of other staples such as rice and wheat (see protein combining). Miso is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. The paste, similar in texture to peanut butter, is typically a cultured mixture of soybeans, a grain (like rice or barley), salt, and koji (a mold). Depending on the variety, miso can be smooth or chunky and is fermented anywhere from a few weeks to several years. Here is our first recipe for the cold soba noodles and smoked tofu. It looks a little bare and maybe could use more vegetables. https://www.epicurious.com/recipes/food/views/cold-soba-noodles-with-miso-and-smoked-tofu-56389798 This next recipe looks like it is full of good vegetables. And, yes, Jake, chicken would work here. https://cuisinedeli.com/2018/11/27/soba-noodle-salad-with-miso-smoked-tofu-winter-vegetables/ This last one is for a cold noodle salad with vegetables. Feel free to add your favorites to the mix. http://www.veganheartbeats.com/cold-soba-noodle-salad-miso-glazed-tofu/ Wishing you all a wonderful day. I'm on to painting.

I'm thinking you may be right about that.

It was mooring. I did get a chuckle out of it and thought maybe we on the Daily should start a tradition of baking when a BHB moors somewhere. We'd be baking every day!

I was in an aft wrap cabin on deck 8 on the Rotterdam a few weeks ago. I do not remember any vibration that was felt. The seas were pretty calm for us and the motion was minimal.

Does someone have cruising on their mind? @kazu Jacqui, I think the whole Daily thread is doing the happy dance with you. @StLouisCruisers I made a similar quilt for my niece out of the t-shirts from all the school plays and dance recitals she was in.

Good morning, everyone. It is a chilly start to the day but should warm up nicely. I like chilly for doing my morning laps. All of the talk yesterday of smoke detectors inspired me. I ordered a new one that is a smoke/carbon monoxide detector. The one that came with the house had seen better days. I'm prepping the kitchen and dining room to paint today. Should be loads of fun! Today's meal is a tribute to the south. Southern fried catfish is hard to pass up. Catfish have widely been caught and farmed for food for hundreds of years in Africa, Asia, Europe, and North America. Judgments as to the quality and flavor vary, with some food critics considering catfish excellent to eat, while others dismiss them as watery and lacking in flavor. Catfish is high in vitamin D. Farm-raised catfish contains low levels of omega-3 fatty acids and a much higher proportion of omega-6 fatty acids. In Central Europe, catfish were often viewed as a delicacy to be enjoyed on feast days and holidays. Migrants from Europe and Africa to the United States brought along this tradition, and in the Southern United States, catfish is an extremely popular food. The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the U.S. diet that President Ronald Reagan established National Catfish Day on June 25, 1987 to recognize "the value of farm-raised catfish." Catfish is eaten in a variety of ways. In Europe, it is often cooked in similar ways to carp, but in the United States it is popularly crumbed with cornmeal and fried. Fried catfish is generally made with a cornmeal coating. The seasonings in the cornmeal coating vary with some only using salt and pepper and others use quite a variety of seasonings. This first one uses mainly peppers. https://grandbaby-cakes.com/fried-catfish/ In this next recipe the catfish is soaked in buttermilk to start. They call for using fine white cornmeal. https://www.simplyrecipes.com/recipes/fried_catfish/ This next one uses Old Bay seasoning in the cornmeal coating. https://www.allrecipes.com/recipe/140930/southern-fried-catfish/ Finally, we have an entry from Alton Brown. https://www.foodnetwork.com/recipes/alton-brown/southern-fried-catfish-recipe-1918997 Fried catfish needs hushpuppies and coleslaw. Here is a recipe for the hushpuppies. https://therecipecritic.com/homemade-hush-puppies/ And coleslaw! https://www.spendwithpennies.com/best-coleslaw-recipe/ Wishing everyone a wonderful day!

Thank you, Bruno, for the update. Thinking of you always and I hope the home health help does the best they can. Be sure to take care of yourself. I'm glad everything went well for Fluff. Hopefully the time will go quickly and the cone can come off. What a proud mama and beautiful baby! Happy Birthday to you!

Thank you for the update, Jacqui. I sure hope Liz is successful and finds Shadow before she ends up in a crate. Bless both of you for caring so much. Many people would have just shrugged it off and said, so sad. My condolences on the loss of your neighbor. May she rest in peace now.

Good morning, everyone. Yesterday turned out to be quite a busy day. After lunch I emptied out the garage, swept it out, and hosed it down. When it had dried out I put everything away. A bunch of things were taken to the curb. Starting the weeding out process. Nothing big like that planned for today. Barbacoa is a popular dish found at many Mexican restaurants in the United States and even features in many national chain restaurants, like Chipotle. Many times in the US, barbacoa simply gets labeled as braised beef. However, there is so much more to barbacoa than that. It has a long history in Mexico and its origins are somewhat shrouded in mystery, with many historians believing that the dish actually originated in the Caribbean. Nevertheless, Mexican cooks have created a unique cooking style over nearly 500 years that has made barbacoa one of Mexico’s most beloved dishes. Our comprehensive barbacoa guide fills you in on all the details, including how it’s made and how you can make it at home. You’ll also learn about barbacoa seasonings and what to serve with barbacoa, as well as get some of our best recipes for this mouthwatering Mexican favorite. This first barbacoa recipe can be made in so many variations. Add it to your favorite taco, burrito or even salad! If you love Mexican food, enjoy a refreshing Horchata Drink and Seven Layer Dip with chips to make this a complete meal.https://therecipecritic.com/slow-cooker-barbacoa-beef/ Next up we have a recipe from Taste of Home served over rice. https://www.tasteofhome.com/recipes/slow-cooker-barbacoa/ This homemade beef barbacoa recipe is easy to make in the slow cooker, and it’s SO flavorful and delicious! Perfect for burritos, tacos, salads, quesadillas and more. https://www.gimmesomeoven.com/barbacoa-recipe/ This last one has slightly different seasonings, but the process is the same for a delightful outcome. https://downshiftology.com/recipes/barbacoa/ Enjoy your barbacoa! Wishing everyone a wonderful day.

Good morning, everyone. It is supposed to be a nice day here in northeast Ohio. The only thing on the agenda today is doing my laps around the neighborhood and the pool. Then, home to indulge in TV, deck sitting, and whatever I want to do. @kazu Jacqui, what devastating news about Shadow. I hope she is found quickly. You gave her the only love she's probably known and made a difference for her. Today's meal is a great one. The pasta shells are the vehicle for an explosion of flavors. Traditional stuffed shells give you that creamy filling topped with marinara sauce. Mmmmm. https://www.dinneratthezoo.com/stuffed-shells-recipe/ The filling on this one includes some spinach. I suppose kale could also be substituted. Not everyone likes kale, but I loved it when I did it in the oven. https://www.loveandlemons.com/stuffed-shells-recipe/ This next one has a ricotta and ground beef filling for the carnivores among us. https://www.theseasonedmom.com/favorite-stuffed-shells/ This Mexican Stuffed Shells recipe is everything you love about stuffed shells but with a Mexican twist! This recipe is loaded with ground beef, salsa, enchilada sauce and lots of cheese! Perfect for meal-prepping, batch-cooking, or just a delicious, hearty meal the whole family will love! https://chefsavvy.com/mexican-stuffed-shells/ Tuscan Stuffed Shells are large pasta shells filled with a rich and cheesy mixture baked in a cream sauce and topped with mozzarella cheese. Try Three Cheese Stuffed Shells for another satisfying and cheesy pasta dish. https://iamhomesteader.com/tuscan-stuffed-shells/ Looking for something new and exciting to make for dinner? Try this new take on stuffed pasta shells. It’s got all the flavors of jambalaya and gumbo, mixed with ricotta cheese, stuffed into jumbo pasta shells and smothered in a delicious creole cream sauce. It’s the perfect dish to mix up your normal every day dinners! https://goboldwithbutter.com/recipes/cajun-stuffed-pasta-shells-with-creole-sauce There are tons of variations on stuffed shells. You can really make this your own. What kinds of variations do you do? Wishing everyone a wonderful day!

How very sad. Hospice will see to it that she is comfortable in her final days. That is their mission.

It is still referred to as Tri-Cities Airport. The airlines call it Saginaw. They built a new one sometime after 1973. I remember the old one was still in use when my sister got married in 1982, so sometime after that. We had sister Barb's rehearsal dinner at the Sky Room at MBS in the old terminal. Now they are planning to build another new one. The high prices started sometime this past year as air traffic picked up. Sue and I flew out of there last September for our Alaska cruise. It is so convenient. IIRC, the cost for flying out of there this past summer was about $1500 per person more than flying out of Detroit. We flew out of Detroit. @Cruising-along I am still going to make that cream cake sometime.

There is an airport 15 minutes from Midland, but it is small and expensive. We have flown out of there before and it is a nice way to start a trip. For next summer's trip we'll bite the bullet and pay the cost of flying out of there since we'll be gone so long. We have a ride to the airport lined up and this allows us to avoid parking fees. The other option is Detroit Metro, two hours away. I loved Eidfjord! We were lucky to visit twice on our cruise. We were so excited when we heard we were going back. Enjoy your time there. There are some nice hikes that are not too strenuous. The visitor's information office has trail maps and can give you information.

Good morning, everyone. It is good to be back in northeast Ohio, but I am looking forward to not having to make that trip once I move. I was so tired last night I wanted to go to bed at 8:30. I forced myself to stay up until 10 so I wouldn't be up at 4 am this morning. Today is the pool, grocery store, and laundry. That should keep me busy. Then, I have to start preparing different rooms to be painted. Joy, joy, joy! Today's meal is one I would love with low carb tortillas. I love marinated flank steak or skirt steak, especially when done on the grill. Marinating the steak is an important step as both kinds can be tough. The acids in the marinade help tenderize the meat as well as adding flavor. For more information on marinades, you can read this article. https://www.thespruceeats.com/marinade-overview-and-tips-335970 I do marinate some meats longer than they suggest with good results. When I make speidies I marinate the meat for several days. I mentioned that to the butcher once and he turned to his colleague and said, "She gets it." Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate and the flap meat from the bottom sirloin behind the flank and above the rear quarter. Skirt steak is the cut of choice for making fajitas, arrachera, Chinese stir-fry, churrasco, and in Cornish pasties. To minimize toughness and add flavor, skirt steaks are often marinated before grilling, pan-seared or grilled very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness. In this first recipe the skirt steak is marinated in beer and lime juice. The onions are green onions. https://www.tasteofhome.com/recipes/grilled-onion-skirt-steak-tacos/ This next recipe marinates the steak in a chipotle blend and uses pickled red onions. https://leitesculinaria.com/114203/recipes-grilled-skirt-steak-tacos.html This recipe calls for a citrus marinade. It marinates the onions along with the steak and then grills them up for a topping. https://www.thekitchn.com/steak-tacos-23345539 Wishing you all a wonderful day.

She is a cutie! Congratulations! I arrived home safely. It was a frustrating trip today due to construction back ups. At one point traffic was backed up almost 10 miles. When I got to the construction site it was two guys with leaf blowers blowing dirt off the road. I am sure they were doing more, but there was no evidence of it.

8197 is the same cabin! Enjoy it. We sure did. We heard no noise from the aft deck during the night. Some chair scraping during the day, but nothing bothersome. The size of the deck makes up for the room being a little smaller. The internet starts to malfunction when you come into a port.

Good morning, everyone, from mid-Michigan. It is supposed to be a nice day here and at home in Ohio. I will be heading out on my trek home in about an hour. Sue and I went to an open house yesterday. We had kind of crossed the house off our list but decided we should see it and talk about the house to see where we stood. The house had some really good points, but the drawbacks were too many. Carbonara is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy. This is the only recipe I found for carbonara cups. There are other webpages with the recipe on them, but they are all the same recipe. https://www.tasteofhome.com/recipes/loaded-chicken-carbonara-cups/ If you want just the loaded carbonara, there are plenty of versions. You could make the cups from above and use any of these recipes for the "load" in the cups. https://www.framedcooks.com/2011/11/loaded-pasta-carbonara.html This next one is just a great chicken carbonara recipe. https://www.delish.com/cooking/recipe-ideas/recipes/a48598/chicken-carbonara-pasta-recipe/ Wishing you all a wonderful day. Time to pack up the car.