mariacarmen's Profile

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What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

rabaja! i didn't know you were gone too, but i'm glad you're back anyway!

about 14 hours ago
mariacarmen in Home Cooking
2

Problem posting on Home Cooking

this is what the 2nd tab looks like, if any mods can help me...

about 14 hours ago
mariacarmen in Site Talk

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

delish! the beat kind of eating is standing at the counter.

about 14 hours ago
mariacarmen in Home Cooking
2

Problem posting on Home Cooking

I couldn't find anything addressing this, so not sure if others are going through it. i've been gone a while (6 weeks) and am noticing that anytime i post anything (only the WFD thread so far), my post "spins" interminably, does not complete, but then a second tab opens up which shows just my post on the page, nothing else of the thread, completed. I then cannot add another post on that thread because my first post is still "spinning" (i know there's a technical term for that, sorry!), so i have to exit out of that tab, open my shortcut to CH again, and go back to that thread. I'm, and have always been, on Mozilla Firefox. Any help appreciated, thanks.

about 18 hours ago
mariacarmen in Site Talk

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

those are going on my short list.

about 18 hours ago
mariacarmen in Home Cooking

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

went a little Frenchy tonight - rib eye steaks, medium rare, wine/thyme sauce, gratin dauphinoise (yum!), and a green salad. it ain't Paris but it'll have to do.

turns out i'm going back to my old job on a part-time, temporary basis this Thursday, for at least a couple weeks. not sure i was ready to go back, but i know i'm super lucky to have the chance to make some money before the next big adventure...

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

oops, sorry, wrong spot.

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

so very sorry to hear! it's the hardest thing ever, fldhkybnva, dealing with a parent's illness, emotionally and physically. i know the minefields well, and believe it or not, you can do this. please do eat all you can, treat yourself, don't let yourself get rundown. your mother is lucky to have you.

1 day ago
mariacarmen in Home Cooking

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

what a gorgeous plate of food!

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

it's 10 a.m. and i'm drooling for this.

2 days ago
mariacarmen in Home Cooking
1

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

beautiful!

2 days ago
mariacarmen in Home Cooking

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

thanks all! and thanks for the lovely support. good to be back here.

2 days ago
mariacarmen in Home Cooking
1

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

you're here!!! what a nice surprise, and wonderful welcome, to have you at the WFD table again!
thanks L.N.! xoxo

Oct 27, 2014
mariacarmen in Home Cooking
1

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

hello you crazy kids, i'm back...! i've not gotten around to posting reviews of the many, many, MANY absolutely fantastic places we ate at in Yurp, but i'm sure i'll do so slowly. I actually did think of you all quite often, as we did do some cooking (mostly seafood) in our various airbnb apartments, blessed as we were with some seriously amazing produce and foodstuffs from the markets we had in our neighborhoods (France wins in that category, by leaps and bounds.) I've not even finished the blog yet, or at least, the European part of the blog, so i was a bit hesitant to come on here! but, i couldn't stay away for long. I'm working on the next blog post now, for those of you who followed. hopefully you won't be sick of me yet.

here's a recap of what i've cooked since I've been home (tonight is the 5th night): roast chicken with yellow wax beans; tom kha gai (sooo good and soooo easy) with homemade nam prik pao and lemongrass marinated flank steak; chicken tacos; walnut/anchovy/chili pesto with anise sausages; and tonight was schnitzel with warm German potato salad. ALWAYS with a green salad, as it was surprisingly very hard to get enough veggies, especially in Spain.

for the first 3-4 nights home, i went with flavors i was really craving in Europe (we never had any roast chicken, tho they sell them everywhere). In fact, my first meal was lunch the day after i got back - a carne asada taco from a local taqueria, and a pineapple agua fresca - hit the spot! Italian last night - every city we visited had tons of Italian restaurants (well, Venice, obviously) but we didn't want to eat Italian on our trip (well, except for Venice, obviously!). And last night was my homage to Berlin.

Sad/great to be back! I'm not even going to pretend to be able to catch up with all the posts I've missed, but I'll try to get back in the swing of things. Nice to see you and all your deliciousnesses!

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

happy birthday, bblonde, enjoy your mom's chops, and i'm sure your mojo will come flying back when you least expect it!

Sep 09, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

nooooooooo, mozz would not be a good choice...something with more tang or bite but not too much, harder than a brie or camembert, now that I think of it, but since you're familiar at least with fontina, more that texture.

Sep 09, 2014
mariacarmen in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

hope your sister is healing emotionally, poor thing.... though of course it takes a lot of time. best to her, and your family.

Sep 08, 2014
mariacarmen in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

mine as well. i haven't seen any frisee here of late...

Sep 08, 2014
mariacarmen in Home Cooking
1

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

jeez...stay dry!

Sep 08, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

for me the lamb already has so much of its own flavor, and whatever you already cooked it with, i don't add anything, except maybe a hot sauce.

i dice up the lamb and slowly, over low temp, in a saute pan, heat in a little bit of oil, just a sheen. toss about. put into a charred corn tortilla, shredded cheese atop the hot meat, sploosh of hot sauce, and that's it! super simple comfort food, nothing fancy or involved.

i wonder what NZ cheeses would be comparable? i just wouldn't go with something like a blue... but maybe even a brie/camembert?

Sep 08, 2014
mariacarmen in Home Cooking
1

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

thanks nw! sorry, I know how much you miss being able to eat them....

Sep 08, 2014
mariacarmen in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

great dinner, Tatyana! welcome to WFD.

Sep 08, 2014
mariacarmen in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

reposting from last thread last night...

i was trying to keep my lasagna from becoming soupy, according to the admonition of our new Italian friend, but went with 4 layers instead of 6-8, because i didn't have enough bolognese sauce. i added a couple of blitzed Fra'mani hot italian sausages, but it still came out a little dry - as jjjrfoodie predicted. however, i'm still a fan of the 6-8-layers of very thin lasagna noodles without a ton of gloppy sauce - i've had really good ones in restaurants that know what they're doing, unlike me! i'll know better next time (and it's probably about time i made my own pasta.) anyway, flavor was still good. blended the ricotta with a ton of freshly grated nutmeg and parm regg, minced parsley, salt and fresh-ground pepper. and the caesar salad and croutons - to die for! dressing was two salt-packed anchovies, two cloves of garlic, a touch of dijon, olive oil, kosher salt. mashed well with mortar and pestle, and then added maybe half of a raw egg white, more olive oil, and whisked thoroughly. really garlicky and anchovy-forward. sprinkled with a lot of parm regg. even the BF loved it.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

i was trying to keep my lasagna from becoming soupy, according to the admonition of our new Italian friend, but went with 4 layers instead of 6-8, because i didn't have enough bolognese sauce. i added a couple of blitzed Fra'mani hot italian sausages, but it still came out a little dry - as jjjrfoodie predicted. however, i'm still a fan of the 6-8-layers of very thin lasagna noodles without a ton of gloppy sauce - i've had really good ones in restaurants that know what they're doing, unlike me! i'll know better next time (and it's probably about time i made my own pasta.) anyway, flavor was still good. blended the ricotta with a ton of freshly grated nutmeg and parm regg, minced parsley, salt and fresh-ground pepper. and the caesar salad and croutons - to die for! dressing was two salt-packed anchovies, two cloves of garlic, a touch of dijon, olive oil, kosher salt. mashed well with mortar and pestle, and then added maybe half of a raw egg white, more olive oil, and whisked thoroughly. really garlicky and anchovy-forward. sprinkled with a lot of parm regg. even the BF loved it.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

no wonder you're tired! it all sounds delicious.

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

lovely bird.

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

ooh that show's going to be killer!

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

i have to agree.
just kidding!
but seriously.
xoxo

Sep 07, 2014
mariacarmen in Home Cooking
1

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

drool....

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

i don't suppose you have access to corn tortillas, Frizzle? leftover lamb makes excellent tacos, with a white cheese like monterey jack (not sure what you would have there to compare... i think i'd pair it with an Italian fontina).

Sep 07, 2014
mariacarmen in Home Cooking