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Silversea Water Cooler: Welcome! Part Five


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8 minutes ago, mysty said:

Greetings Coolers!

 

Today's funny.....

 

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Have a great safe day all!

The suggestion would be to dropped the Boiled, afterall raw would be stiffer and hurt more.  Also, by boiling, you lose some of the nutrients, just saying....

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Oh Jan how I love that - I came on to CC after just trying to order something online, and trying to remember which of my 3 passwords I had used!  Succeeded in the end, and will soon be the proud owner of 4 new winter nightdresses.  (Just hope they fit).

 

Lola

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12 hours ago, QueSeraSera said:

Its only cause she cares about you Terry 🙂.  I figured that's what you meant but am glad Spins gave you a chance to clarify.

BTW, I agree with Spins' ideas a few pages back that this year, instead of falling back for DST, we fall forward to 2021 ASAP, early November if possible.  2021 just got to be better.

 

Appreciate the kind above follow-ups from QueSeraSera and Spins.   Not sure we can just move the clocks forward to 2021.  That will not solve "it"!!  Covid is still going to be with us well into 2021.  Sorry!

 

Celebrating the opening back up of Big Ten college football this weekend.  Plus, my birthday today.  Fun day!!

 

THANKS!  Enjoy!  Terry in Ohio

 

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8 hours ago, UpstateJan said:

The suggestion would be to dropped the Boiled, afterall raw would be stiffer and hurt more.  Also, by boiling, you lose some of the nutrients, just saying....

Ok now that I’ve dried my tears of laughter, that really is share worthy!! I have sons who are always giving me phrases to use so I remember my passwords, now I’ve got one for them, Ha!

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On 10/23/2020 at 1:23 PM, mysty said:

Now that the daily business is out of the way I want to share my slice of joy from last evening.  There is a wonderful restaurant in our little town that we love to pieces.  When the virus closed everything down the chef owner of this restaurant decided not to switch to a take out option.  Instead he baked bread and made soup for our local food bank.  He is a gifted chef and a very humble soul.  When restaurants were allowed to open in July he scaled his seating down to between 14 and 16 diners (with social distancing strictly adhered to) and opened for two seatings of dinner on either Thursday, Friday or Saturday evenings with a set menu and wine pairing option.  The menu changes once a month.  Last night was our third visit to this magical place.

 

For this meal the chef owner resourced his ingredients from local farms (vegetable, fruit, meat and cheese) and a local winery.  His menu lists the sources of the ingredients and not the name of the dish.  He provided a play by play as each of the 7 courses came from the kitchen.  Here is the menu.....

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Here is the charcuterie with elk (bottom layer), pork pate (next layer left), boar (next level right) served with Falanghina from Puglia.

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Here is the parsnip, sweet corn and pear soup served with a Gruner from Austria.

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Beet Salad served with a Viognier from France.

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Escargot and mushrooms in puff pastry served with a Pinot Noir from KIN (local winery).

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Venison and potato and mixed veg served with a Shiraz from Australia.

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Sherbet made with KIN Sparkling and meringue.

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Pumpkin ice and ginger cake served with Maple liqueur from Quebec.

IMG_20201022_215629.jpg.26f3c5d1421249db0380cf4ae465fec3.jpg

 

We were delightfully full and managed the 30 minute walk back home.  Can't wait for the November menu!

Looks amazing M. 

 

 

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13 hours ago, spinnaker2 said:

Happy Birthday Terry!!!

 

Appreciate the kind and nice birthday greetings from Lois and Spins.  That's a wonderful cake that Spins baked.  But only one candle on it?  I'm up to a much, much higher number than just one??!!  But since the cake was digital, the good news is that this dessert was very low calorie.  

 

THANKS!  Enjoy!  Terry in Ohio

 

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19 hours ago, zqtchas said:

saw -j.jpg

 

Cute above item from our northern Virginia neighbor that makes a visual connection/reference to the Norway artist Edvard Munch and his famed painting, The Scream.  YES!!  During these times, we do want and need to "SCREAM!!!"  Below is one of my pictures from while visiting Oslo in July 2008.  There are actually four different Scream paintings/drawings.  Two of them are in two different museums in Oslo.  We saw both of them there and understand those emotions.  

 

THANKS!  Enjoy!  Terry in Ohio

 

DSC_3711.jpeg.59a251cfa857024dd3bc30a27f1481e9.jpeg

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In honor of JP, I’ve been practicing today.

 

At noon, I started making a marinade for a new dish I want to try; 3-Day Short Ribs.  The recipe is from Thomas Keller at The French Laundry in Yountville, CA, so it should be good.  The marinade is made with the red wine that will be matched with the dish (Petite Sirah), as well as a bouquet garni and mirepoix.  Once made, the marinade had to be completely chilled, so I’ll be putting the beef short ribs in the marinade after I complete this post.
 

Once the marinade was made, I started preparing Sunday dinner; Halibut Cheeks w/Pine Nut Couscous and Roasted Carrots.  Oh my goodness, it was incredible.  The Beurre Blanc sauce hit the spot, just wish I had more carrots on hand.  I paired the meal with a 2014 Chardonnay made by Steve Kistler from the Durrell vineyard.  This recipe is a keeper!

 

In closing, the snowstorm today has been a big bust so far.  Our grass isn’t even covered yet.  You can see what I mean by turning on CBS and watching the Broncos game that is on right now.  We’ll see what the news says @ 5:00p.  I just hope that the massive fire area 50-miles north of us has received A LOT more snow than we have or they are going to be in trouble next week.

 

p.s. Please don’t tell DW I eat in front of the TV while she is away from home. 😁

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3 minutes ago, Stumblefoot said:

In honor of JP, I’ve been practicing today.

 

At noon, I started making a marinade for a new dish I want to try; 3-Day Short Ribs.  The recipe is from Thomas Keller at The French Laundry in Yountville, CA, so it should be good.  The marinade is made with the red wine that will be matched with the dish (Petite Sirah), as well as a bouquet garni and mirepoix.  Once made, the marinade had to be completely chilled, so I’ll be putting the beef short ribs in the marinade after I complete this post.
 

Once the marinade was made, I started preparing Sunday dinner; Halibut Cheeks w/Pine Nut Couscous and Roasted Carrots.  Oh my goodness, it was incredible.  The Beurre Blanc sauce hit the spot, just wish I had more carrots on hand.  I paired the meal with a 2014 Chardonnay made by Steve Kistler from the Durrell vineyard.  This recipe is a keeper!

 

In closing, the snowstorm today has been a big bust so far.  Our grass isn’t even covered yet.  You can see what I mean by turning on CBS and watching the Broncos game that is on right now.  We’ll see what the news says @ 5:00p.  I just hope that the massive fire area 50-miles north of us has received A LOT more snow than we have or they are going to be in trouble next week.

 

p.s. Please don’t tell DW I eat in front of the TV while she is away from home. 😁

 

 

Bravo Stumble!  That looks exquisite!  And your marinade sounds sooooo yummy!  A+ for you lad!  We may get snow this evening!  We spent the afternoon putting the patio furniture to bed.  Our apartment storage locker is not nearly big enough for the pieces.  Hopefully the covers we bought will be adequate.  We'll see what happens in the spring.

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Stumbles, that looks delish! Halibut cheeks are yummy. I have a pack of them in the freezer.

 

Lots of good eating this weekend. But I served Halibut on Thursday, over sauteed spinach with lots of garlic.

 

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The lemon trees are super happy in the sunroom. A bonanza is awaiting us. The first two have been amazing. More to come!

 

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Found a new gin to try. Empress 1908. It's a great match with elderflower tonic. And the freshly-picked Meyer lemon.

 

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Makes a funky color in the glass!

 

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Dinner was pasta with veal and capers. Instead of a Pinot Grigio, I paired it with a Torrontes from Argentina. That was only because I was out of Pinot Grigio and this was the best I could come up with. The acidity held up well. The wine was more floral than I wanted but it was tasty nonetheless. 

 

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Time for another week of the grind. Enjoy the rest of your weekend, all!

 

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