What's Cooking (Take Four)

Gong bao ji ding (aka Kung Pao chicken) tonight, but with cashews instead of peanuts.

-Paul W.

Had an organic top sirloin steak that even Edie ate. It had been calling me from the freezer.

I'm going to make an extravagant not-quite-flourless chocolate cake tomorrow. It's a Silver Palate recipe that I made several times in the past but have not made in 20 years. It calls for nearly a pound of chocolate, a pound of butter, a dozen eggs, two cups of sugar, and one cup of flour. The cake is dense, rich, sweet... 20 portions in a 10-inch springform. It's chocolate neutron matter.

I'm going to make an extravagant not-quite-flourless chocolate cake tomorrow. It's a Silver Palate recipe that I made several times in the past but have not made in 20 years. It calls for nearly a pound of chocolate, a pound of butter, a dozen eggs, two cups of sugar, and one cup of flour. The cake is dense, rich, sweet... 20 portions in a 10-inch springform. It's chocolate neutron matter.

Did you take out a second mortgage?

I'm going to make an extravagant not-quite-flourless chocolate cake tomorrow. It's a Silver Palate recipe that I made several times in the past but have not made in 20 years. It calls for nearly a pound of chocolate, a pound of butter, a dozen eggs, two cups of sugar, and one cup of flour. The cake is dense, rich, sweet... 20 portions in a 10-inch springform. It's chocolate neutron matter.

Did you take out a second mortgage?

No, but my cardiologist insisted on a mention in the estate planning.

I'm working on cleaning out the freezer and came across a package I put up that said 12 1/2 ounces of meatball mix, chili lime. I have no idea what I used it for, but I decided to make meatballs to go with Conchiglie in a Marinara sauce, a side of asparagus, and a simple salad with lettuce and shredded Parmesanio Reggiano.

[Jenise]

Hey guys, nothing's cooking at Chez J. Bob had an emergency last weekend and has been hospitalized since. Things got very, very bad, and are now a little bit better. Of course, his disease isn't going anywhere and the rapidity of his decline in recent months is both inarguable and irreversible, but at least it looks like he'll be able to eventually come home.

More soon, but in the meantime I'll continue to be scarce.

ugh, so sorry Jenise, but glad he will be able to come home. Please be sure to take care of yourself, you'll need some rest before he comes home.

Agree with Dale, and please consider in-home assistance to help you out when it gets tough.

Made johnnycakes for breakfast. Not only do I like them, they use no eggs.

Yesterday, for lunch, I had chicken and Swiss cheese in a spinach wrap, Kumato tomato wedges with coarse sea salt, marinated artichoke heart, and a few thin and crispy Tostitos with green chili salsa. It was very yummy.

Working our way through a pot of coq au vin that I made on Sunday.

[Jenise]

Got home yesterday, me in my own car and Bob by ambulance. That was a long ten days--stayed there day and night. Lived on hospital food which was actually pretty damn good, though I ate very little. Made green chile cheeseburgers for dinner last night--Bob's request--but the guest of honor zonked out and didn't eat. My brother and BIL were here though.

While I was in the hospital friends were here building ramps to make this house of stairs accessible--it's 80's mid century modern and every single room downstairs, which really aren't rooms but areas since it's all so open, is on a different elevation. A hospital bed is now in the den and we've reset the rest of the room, with the open kitchen next to it, for main floor living for both of us (and the cat).

Tonight the most famous chef in this county who, yes, is also a friend is making dinner for us.

Well, shit, Jenise. That is a tough row to hoe. Though I can sympathize with Bob wanting a green chile cheeseburger and not being awake enough to eat it.

[Jenise]

It's just as well, Walter. Gave me a break--Bob has to be hand-fed now and it was a relief to have some wine and laugh a little.

Got home yesterday, me in my own car and Bob by ambulance. That was a long ten days--stayed there day and night. Lived on hospital food which was actually pretty damn good, though I ate very little. Made green chile cheeseburgers for dinner last night--Bob's request--but the guest of honor zonked out and didn't eat. My brother and BIL were here though.

While I was in the hospital friends were here building ramps to make this house of stairs accessible--it's 80's mid century modern and every single room downstairs, which really aren't rooms but areas since it's all so open, is on a different elevation. A hospital bed is now in the den and we've reset the rest of the room, with the open kitchen next to it, for main floor living for both of us (and the cat).

Tonight the most famous chef in this county who, yes, is also a friend is making dinner for us.

I'm glad to hear that Bob is home, and that so many friends are working to make you both comfortable now.

(And dinner seems like an appropriate contribution.)

echoing Jeff, glad he is home and that friends are helping.

Made chicken/miso meatballs last night, quick easy and tasty

Glad for you and Bob, Jenise. I have a spouse who, while he is not experiencing the same kind of debilitating condition as Bob, has nonetheless experienced significant decline in physical and cognitive health these past few years. I understand the journey. If I were nearby I’d bring you a dessert to share. Be well. A hilarious movie you may want to watch together is “Come As You Are” on Prime.

[Jenise]

Thanks Jo Ann, Dale and everyone. This is so hard. Nothing in life prepares you for losing the love of your life this way. I know Karen's been through it, many have, I'm not an original. But jeez it's tough.

[Jenise]

So Bob is having a good day and I've decided to pull some Canadian lobster out of the freezer and make a risotto. Indulgent, delicious, and easy to hand-feed. I'm excited to actually be doing something again.

It is always better to be at home, and I am happy you two are back in your nest. You have great friends, and what a wonderful project they did for you.
I found a nice tri tip that was trimmed of most of the fat that cut can contain. It has been bathing on top of thick sliced onions, drizzled with Ponzu Sauce, and coated with Montreal Steak seasoning since yesterday morning in a backing dish with a tight lid. It will go into a 250° oven for 3 1/2 hours, then the lid will be removed to get a little browning for 30 minutes. I am making a sheet pan of my favorite veggies to roast red and Yukon Gold potatoes, whole mini peppers, carrots, leeks, and zucchini. They have been tossed in a sauce of Ponzu Soy, fresh orange and lemon juice, garlic, rice wine vinegar, and crushed Calabrian Peppers. A tomato, bread salad will round out the meal.

[Jenise]

Karen,

Friends brought a loaf of home made sourdough--best bread I've had in months. But I can't eat it all and Bob can't do anything chewy, which this is. Wasn't sure what I was going to do with it but your post mentions bread salad--that's the ticket.

We have several places in Redding making sourdough—locally owned mom-and-pop shops that do great bread. I saw another one on Next Door—a lady who has a country permit to make sourdough in her own kitchen, and she delivers. I inquired about fresh garlic bread, and she said she was not allowed to use fresh garlic; it had to be dried. I wonder why. I get fresh garlic sourdough from the Farmers Market—strange.

The loaves I get are huge, so I cut them into four pieces, wrap them in plastic wrap, and then put them into a Freezer bag. They freeze well, and that way I can use it all up.

[Jenise]

We have several places in Redding making sourdough—locally owned mom-and-pop shops that do great bread. I saw another one on Next Door—a lady who has a country permit to make sourdough in her own kitchen, and she delivers. I inquired about fresh garlic bread, and she said she was not allowed to use fresh garlic; it had to be dried. I wonder why. I get fresh garlic sourdough from the Farmers Market—strange.

The loaves I get are huge, so I cut them into four pieces, wrap them in plastic wrap, and then put them into a Freezer bag. They freeze well, and that way I can use it all up.

That's all around the country now, including my area--one of the few things about which we can thank the Pandemic. But re weird food laws, we got a pizza from a pizza truck not long ago. We asked if the sausage on the pizza was fresh Italian, and "no, I'm not allowed to use fresh, have to use pre-cooked from a food service company." Likely the same mindset behind the garlic in your sourdough.