Eat Your Left Overs!

If I have enough left over anything that I plan on recreating or repurposing, I have learned it must be done immediately.  Otherwise it will either turn into a mystery substance in the refrigerator or it will be claimed by one person as a quick snack.

I prefer to use little bits of left-overs into one meal and so many items end up in stews or soups for winter, but during the warmer months that somehow seems inappropriate.

Cinco de Mayo fish tacos are turned into a pasta dish.  What?  Yes.

After all, what doesn't go with pasta?

Sliced black olives, chopped tomatoes, shrimp, cod are all mixed with thin spaghetti.  The fish is gently heated, but all other ingredients are tossed in with the hot pasta.  My serving uses just a spoonful of marinara with the fish juices.  The Mr. uses a heavier dose of marinara.  The salt, the carbs, perfection.

I truly despise wasting food so to be able to use up left-overs from one meal and turn them into something else (that is finished) is quite satisfying.  

It also turned into a bit of a date night at home for the Mr. and I.  We are in an in-between land of full house or empty nest nights.  Content and Fed Well.

Taco de Pescado

The 5th of May...a holiday?  Cinco de Mayo you say?  It taunts us from the calendar and sneaks into every available crack and crevice.  Advertising.  Story lines.  Even the cafeteria at work has a Spanish themed lunch special.  Sometimes, I just give in and go with it.

Fish tacos for dinner.

I have no particular culinary path in mind when I begin the journey at the seafood counter.

"I'd like to make fish tacos," I explain.  "Which kind of fish would you recommend?"

"Cod."

Well, not very exciting but when I look in the display case I realize I do not have many choices.  Tilapia?  Too thin.  Salmon is an obvious no for this family regardless of ability to switch things up or season them.  I am not a huge fan of salmon.  Various shell fish.  No.  Although, I know we all agree on grilled shrimp.  Some can have cod, others shrimp or one of each - mix and match.

I season the cod with cilantro, salt, pepper, garlic and a splash of olive oil before it is wrapped in foil and placed on the grill.

A similar treatment for the shrimp plus some Adobo.  Cinco de Mayo, remember?

Diced lettuce and tomato for freshness and crunch.

Also on the table were large soft shells to wrap the ingredients in.  I chose to instead mix everything together as a make-shift salad.  In honor of the holiday I know nothing about, the Mr. and I also split a Corona.  Yes, we split it.  Not a big drinking house.

But, we are also not Mexican and yet, we are indulging with a wink and a nod to a holiday we do not celebrate.

It doesn't matter.  All in the spirit of sharing a good meal with family (or friends) and so it is simply about being Fed Well.

Tuthillhouse at the Mill in Gardiner, NY

Friday night.  The end of a busy work week.  The Mr. and I both get up at 5 a.m. during the week and sleeping in now means 6 or 7.  Friday nights, we are tired.  I have lost my focus and drive and lately, horror of horrors, I am less enthusiastic about cooking even the simplest of meals on a Friday night.  By default, we decide to go out on a dinner date.

The Mr. has one condition, "It has to be someplace we have not been before."

Tough negotiations.  I am excited by the prospect of finding something that is not hours away, will not be crowded with lines of waiting families out the door and promises "real" food.

Indeed.

I had bought a gift certificate for my sister and her husband a few Christmas' ago for the Tutillhouse at the Mill but have not eaten there myself and though I never heard their review, it was a nice warm night and I remembered they had outside seating areas as well as a dining room.  

Next step, peek at the online menu.  Click here for Tutillhouse Menu.  I debate about calling for a reservation and decide instead to take the chance and not feel rushed or obligated to a certain time.  After a long week, we are not in a hurry to rush back into the car.

We arrive respectfully ahead of the dinner rush and find plenty of room to park.

Cute.  Quaint.  Charming.  Well maintained.  

A welcoming entrance.

A bit of history.

The foyer.

Immediately inside the foyer is the bar with a smiling hostess who asks if he would like to sit inside or out.  I confirm outside with the Mr. and we are walked through the dining room to a side porch or veranda if you like.

My seated view looking into the dining room.

I thought ahead to bring a long sleeve suit jacket and sitting in the shade by the rushing water, I needed it.  The roar of the water as it rushed under us, over worn smooth rocks and back onto itself before whooshing off to join the Wallkill River was a refreshing change to the din of crowded big box chain restaurants.

Simple Side "Center" Piece

A Favorite Cocktail to Start

As readers know, I love a Cosmopolitan.  I have taste tested them almost everywhere.  While the color was slightly pale, the taste smooth and welcome.  A pleasant beginning.  I can feel my shoulders drop away from my ears.  My breathing slows and I feel the weekend seeping in.

Warm bread.  Crusty outside, soft and tender center brought with flavored olive oil or bread.  Or.

I try the oil and swear I detect parmesan (not one of my personal favorites) and maybe I'm wrong.  Honestly, it is a treat to be given the choice of oil or butter.

Lobster Bisque

The color of the soup may not be what I had envisioned, but what difference does it make if it tastes wonderful?  Real chunks of lobster are in the center of the bowl and I happily begin my official tasting of the Tuthillhouse.

French Onion Soup

Yes, the Mr.'s favorite soup.  He is an expert on French Onion soup in the way I am with a Cosmopolitan.  His second place choice is a classic chicken noodle with Manhattan Clam Chowder as third.  He is also fairly seasonal in that if it is really warm out he will likely only have a salad.  

Between courses, I have time to take a few pictures of the surrounding beauty.  No narration necessary.  The water was rushing directly underneath us...

I also wanted to share what the dining area looked like...

Our entrees arrive!

How beautiful. How packed with seafood and dense with pasta.  Shrimp, clams, mussels, a portion of salmon.  A moment of silence.  Normally, I would be the one to order this dish but having had an advance glimpse of the menu, I knew I wanted something else entirely.

When we ordered I asked our kind server if I had missed the "fried egg on a burger" listing since I saw it online.  She smiled and explained the "Grist Burger" was a lunch special but she asked in the kitchen and it was fine for me to order as dinner.  I was a happy customer just for the effort.

I cannot tell you how happy that pool of yolk made me.  The egg was absolutely perfect.  I like a nice runny yolk, but the white must be cooked.  This was egg-ceptional (sorry, couldn't stop myself)!

Here is what the dish looked like before I played with it!

Between the egg and the burger was a layer of red onion and ricotta cheese.  The fries were perfectly crisp and salted.  Even the pickle was worth mentioning - snappy and dilly!

Sometimes it is as if I have a hollow leg and I really can clear my plate.  Tonight was not one of those times.  I brought home half of my soup and my fries.  I ate the burger without the bun just so I could finish it and that beautiful egg.  

We opt to not have dessert and I receive a text message from my sister that I can still stop by my nephew's Little League baseball game.  After we settle the bill, we take a little stroll on to another outdoor dining area and look back at where we were sitting:

Even during a state of repair, the Tuthillhouse at the Mill was charming, accommodating, tasty and worth a visit.  We were Fed Well and enjoyed the segue from work week to weekend.

Food at Work

A 6 hour meeting.  6 hours!  Ugh.

"We'll have food," my boss said.

Ok. Fine.

"But lunch is on your own."

Ok.  Fine.  Maybe even better?

We start the day with one of our favorites - bagels from Bagel Train with flavored cream cheeses.  I love a salt bagel with veggie cream cheese!

Mid-morning munchies?  Cheese platters with crackers...

Or a fruit platter.

Mix them together - what, no wine?

For the afternoon, bowls upon bowls of mixed candy.  Planned sugar rush?

I still don't really want to participate in any 6 hour meetings, but the snacks did take the edge off.  Not sure if I felt especially Fed Well, but at least it made the day a little less painful.

Scallops and Chorizzo

It is the season to dine outside - al fresco if you will.  It is also a time when menus lighten up a bit and we crave those lighter foods rather than the heavy plates of winter. 

However, nothing beats a throw it all in one pot dinner for convenience sake.  On those nights when I am not sure what to make, I love to combine a number of things I just love and call it dinner.  Many aspects of this drive the Mr. crazy - as readers may remember, he prefers to a eat a dish with a name, sometimes asks where I got the recipe (that question usually means he is not crazy about it) and while he'd like to think otherwise, he is a moderately picky eater who could eat chicken 5 or more times per week.

Here's what I had in the house:
A bag of frozen bay scallops
One link of chorizzo
Fresh spinach
One can cannellini beans
Green bell pepper
Onion
Rice
Garlic
Chicken broth


Possible Variations/Additions 
White wine
Chopped tomatoes
Celery
Shrimp
Saffron
Brown rice
Quinoa

To begin, I cut everything to approximately the same size.  I use my favorite red dutch oven on the stove, heat a bit of olive oil and first soften the peppers and onions.  I season along the entire journey with salt and pepper.  Next, I add the scallops.

I may not know all the secrets to perfectly seared scallops...I continually strain and reserve the juice they leave behind until I can get a bit of a hard edge on them.  

Next, I add the diced chorizzo.  Any sausage, kielbasi or meat in that family would work.

Lastly, I mix in the drained beans and some freshly chopped garlic.  Once all are warm and cozy, they are coated with a spoonful of flour to thicken the sauce.  After the flour is lightly brown, I add the chicken broth until I think enough sauce has been made.

I line my bowl with the fresh spinach so the hot meal will wilt it slightly.  The Mr. has different thoughts:  he prefers a plate, rice on the side (he almost always coats it in Soy Sauce - he can't be stopped) and NO spinach.

Here is my interpretation:

We had a lovely dinner on the back deck.  It was a lovely surf and turf - we talked, ate and ended feeling Fed Well.

In Defense of Potato salad - MY Potato Salad

A red Sunday I suppose.  Red meat, red potatoes for the salad, tomatoes with mozzarella and fresh basil followed by the rosiest watermelon.

Funny part is, none of it was planned.  Well, I had every intention of making the tomato salad but the rest just fell into place.

A few weeks ago the Mr. told me he does not like my potato salad and needless to say that was not easy to hear.  He prefers the store bought, deli, pre-packaged, mass produced, glop in a plastic tub.  Can you tell I'm not over it?

It is especially difficult for me because I can't stand the version he likes and my ego took quite a blow to hear he doesn't like something I prepare.  Luckily it doesn't happen often or if it does, he grins and bears it.

A few large sliced mushrooms were also grilled for this happy end of the weekend meal.

I actually defended my potato salad when the Mr. told me he didn't like it.  I reminded him of the time my nephew told me it was the best potato salad he ever had in his life.  My bruised ego will heal.  The hard part will be forgetting about it every time I crave potato salad.  By the way, I did buy him the kind he prefers and he was the only one who ate it and I know in just a few more days I will be throwing away the uneaten portion.  

What's so special about my version?  It's just boiled red potatoes, some diced green bell pepper, diced celery, finely chopped onion, mayo, salt, and pepper.

Truth is, we all know being Fed Well is not just about the food.  Spending our Sunday and every other night's dinner together proves it.

Mexican Chunky Soup - Raising Charming Princes

For almost a year I have been working on writing a story about Cinderella and Prince Charming in modern times and situations.  I bring it up sometimes at lunch and so a recent outing to Hacienda de Don Manuel in Suffern seemed like another perfect opportunity to ask a male co-worker's point of view.  My female friend/coworker and I sit across the booth from him and the theories just fly.  We are not concerned about the other two large groups of coworkers also in the restaurant other than to wave hello and goodbye.

My question was, "Do you think your parents raised you to be Prince Charming?"

Some may have thought this question odd, but he has been in on previous discussions about this topic and did not skip a beat when he answered, "No," and gave his explanation about why.

Funny thing is, I had a huge epiphany and can't wait to get back to writing the book!  How valuable the conversation is or can be when shared over a meal.

By the way, here is a peek at what we ate this time.

Chicken Soup for Senor Co-Worker

I'm still not sure how I feel about the large chunks of vegetables including half an ear of corn on the cob being in the soup.  Your thoughts?

Beef Burritos for me

This was one of my first loves at the Mexican restaurant and is still a go-to when I'm not sure what I want.  A familiar taste that never disappoints.  The beef is soft and seemingly fork pulled, and I always only eat one and bring the rest of the meal home.  I indulge in a sizable amount of freshly made to order guacamole and chips.

The Shrimp Salad for my friend

My vegetarian friend does on occasion eat fish - I believe this is a pescetarian.  Anyway, she enjoyed the salad in taco shell with a generous helping of shrimp.  Looks like something I may try in the future.

Fairy tales from childhood - do they skew our views for adulthood?  Do young girls truly expect to grow up and marring a charming prince?  Or do those feel good stories fall to the way side like Santa Claus and unicorns?  Why in turn then does each generation give the next a similar experience if it is unpleasant or undesirable?  The only children I knew who did not celebrate Christmas were those who had different religious beliefs.  I can't remember anyone who didn't know the story of Cinderella... Fed Well and ready to get back to the keyboard.