Weave Posted February 26, 2012 Author Report Share Posted February 26, 2012 Have a bit of what's turned into an annual tradition for me today. I am a very middle aged man who still has 3 of his grandparents, and all of them are still in good health and living at home. My grandparents on my dad's side both had birthdays within the last 3 weeks. They are 94. For the last decade or so I've made them an elegant birthday dinner and delivered it to them. The logisitcs of a portable special meal sometimes make menu selection and prep interesting. Fortunately they are adventurous eaters even today. Today I am bringing them beef bourguignon, homemade French bread, and red velvet cake. We head for Buffalo in about 30 minutes. I did a bunch of the prep work last night and have all of the ingredients that still need prep pre-measured and packaged for travel. Last night I browned the floured beef and sauteed the mirepoix and made the start of the burgundy-based gravy (that will need to be added to and brought to a simmer at Gramps place). All of the braising will happen while we visit them. Should be a pleasant afternoon visiting my grandparents. Cheers folks! Quote Link to comment Share on other sites More sharing options...
Ross Rhea Posted February 26, 2012 Report Share Posted February 26, 2012 cup of joe Quote Link to comment Share on other sites More sharing options...
Ghost of Dwight Drane Posted February 26, 2012 Report Share Posted February 26, 2012 Have a bit of what's turned into an annual tradition for me today. I am a very middle aged man who still has 3 of his grandparents, and all of them are still in good health and living at home. My grandparents on my dad's side both had birthdays within the last 3 weeks. They are 94. For the last decade or so I've made them an elegant birthday dinner and delivered it to them. The logisitcs of a portable special meal sometimes make menu selection and prep interesting. Fortunately they are adventurous eaters even today. Today I am bringing them beef bourguignon, homemade French bread, and red velvet cake. We head for Buffalo in about 30 minutes. I did a bunch of the prep work last night and have all of the ingredients that still need prep pre-measured and packaged for travel. Last night I browned the floured beef and sauteed the mirepoix and made the start of the burgundy-based gravy (that will need to be added to and brought to a simmer at Gramps place). All of the braising will happen while we visit them. Should be a pleasant afternoon visiting my grandparents. Cheers folks! No wonder you are a grease guzzlin' alchie! You've got the natural biological hedge that should get you to 70 at least. That's cool. Quote Link to comment Share on other sites More sharing options...
cdexchange Posted February 26, 2012 Report Share Posted February 26, 2012 I think Chipotle is the best chain restaurant in the country. Their burritos are a consistent A. Agreed. A slice of left-over meatloaf with a couple of fried eggs on top. That sounds awesome. Over-easy I hope. Quote Link to comment Share on other sites More sharing options...
darksabre Posted February 26, 2012 Report Share Posted February 26, 2012 Girlfriend made me a from-scratch carrot cake for my birthday. It's the best ever. Quote Link to comment Share on other sites More sharing options...
5th line wingnutt Posted February 26, 2012 Report Share Posted February 26, 2012 Have a bit of what's turned into an annual tradition for me today. I am a very middle aged man who still has 3 of his grandparents, and all of them are still in good health and living at home. My grandparents on my dad's side both had birthdays within the last 3 weeks. They are 94. For the last decade or so I've made them an elegant birthday dinner and delivered it to them. The logisitcs of a portable special meal sometimes make menu selection and prep interesting. Fortunately they are adventurous eaters even today. Today I am bringing them beef bourguignon, homemade French bread, and red velvet cake. We head for Buffalo in about 30 minutes. I did a bunch of the prep work last night and have all of the ingredients that still need prep pre-measured and packaged for travel. Last night I browned the floured beef and sauteed the mirepoix and made the start of the burgundy-based gravy (that will need to be added to and brought to a simmer at Gramps place). All of the braising will happen while we visit them. Should be a pleasant afternoon visiting my grandparents. Cheers folks! Very cool. Almost every Sunday we cater dinner to my mother-in-law. Today was simple and southern: roast loin of pork, sweet potatoes, and succotash. Quote Link to comment Share on other sites More sharing options...
Weave Posted February 27, 2012 Author Report Share Posted February 27, 2012 No wonder you are a grease guzzlin' alchie! You've got the natural biological hedge that should get you to 70 at least. That's cool. As long as I keep one eye open at night and lock away the knives! Quote Link to comment Share on other sites More sharing options...
LGR4GM Posted February 27, 2012 Report Share Posted February 27, 2012 making a run to Mighty.... Quote Link to comment Share on other sites More sharing options...
LabattBlue Posted February 27, 2012 Report Share Posted February 27, 2012 I am also on a Chipotle kick. The chicken or steak bowl is more bang for the buck than the burrito! All of a sudden, I am hungry. :rolleyes: Quote Link to comment Share on other sites More sharing options...
biodork Posted February 27, 2012 Report Share Posted February 27, 2012 Almost forgot about my tasty brunch yesterday: crab and spinach omelet sweet potato pancakes fruit compote home fry patties green tea martini for me, mimosa for the bf Good stuff. Quote Link to comment Share on other sites More sharing options...
korab rules Posted February 27, 2012 Report Share Posted February 27, 2012 my fingernails. 1 Quote Link to comment Share on other sites More sharing options...
Eleven Posted February 27, 2012 Report Share Posted February 27, 2012 Almost forgot about my tasty brunch yesterday: crab and spinach omelet sweet potato pancakes fruit compote home fry patties green tea martini for me, mimosa for the bf Good stuff. You do have some brunches, don't you? And we apparently need to get "the bf" (I thought there was a post recently about how women never refer to men that way and I KNEW it was wrong) to read the whisky thread. 1 Quote Link to comment Share on other sites More sharing options...
deluca67 Posted February 27, 2012 Report Share Posted February 27, 2012 Made Croque Monsieuer for dinner last night. They came out great. Quote Link to comment Share on other sites More sharing options...
biodork Posted February 27, 2012 Report Share Posted February 27, 2012 You do have some brunches, don't you? And we apparently need to get "the bf" (I thought there was a post recently about how women never refer to men that way and I KNEW it was wrong) to read the whisky thread. Haha -- well, to be fair he was drinking scotch (Oban, mostly) before I ever tried it, and would normally do a Bloody Mary on Sundays but is favoring the mimosas after we had the blood orange ones the other week. Quote Link to comment Share on other sites More sharing options...
korab rules Posted February 27, 2012 Report Share Posted February 27, 2012 Haha -- well, to be fair he was drinking scotch (Oban, mostly) before I ever tried it, and would normally do a Bloody Mary on Sundays but is favoring the mimosas after we had the blood orange ones the other week. Try mimosas with pineapple juice instead. Quote Link to comment Share on other sites More sharing options...
biodork Posted February 27, 2012 Report Share Posted February 27, 2012 Try mimosas with pineapple juice instead. Not a bad idea! Quote Link to comment Share on other sites More sharing options...
korab rules Posted February 27, 2012 Report Share Posted February 27, 2012 Not a bad idea! It's quite good - I like it better than orange juice. Quote Link to comment Share on other sites More sharing options...
spndnchz Posted February 27, 2012 Report Share Posted February 27, 2012 It's quite good - I like it better than orange juice. Note: always pour the juice first, then the bubbly. Stops the bubbly from foaming over the glass. Quote Link to comment Share on other sites More sharing options...
korab rules Posted February 27, 2012 Report Share Posted February 27, 2012 Note: always pour the juice first, then the bubbly. Stops the bubbly from foaming over the glass. You are doing it wrong. Get better and drier champagne - not real expensive stuff, but not cooks either. Quote Link to comment Share on other sites More sharing options...
spndnchz Posted February 27, 2012 Report Share Posted February 27, 2012 You are doing it wrong. Get better and drier champagne - not real expensive stuff, but not cooks either. I like the ones that are half champagne/ half ice wine. Quote Link to comment Share on other sites More sharing options...
korab rules Posted February 27, 2012 Report Share Posted February 27, 2012 I like mimosas you can see through. Quote Link to comment Share on other sites More sharing options...
spndnchz Posted February 27, 2012 Report Share Posted February 27, 2012 I like mimosas you can see through. So a glass of champagne and an eye dropper of juice? gotcha. Quote Link to comment Share on other sites More sharing options...
korab rules Posted February 27, 2012 Report Share Posted February 27, 2012 Careful with that juice! Quote Link to comment Share on other sites More sharing options...
wonderbread Posted February 27, 2012 Report Share Posted February 27, 2012 Made Croque Monsieuer for dinner last night. They came out great. Did you use the really expensive ham? Quote Link to comment Share on other sites More sharing options...
Weave Posted February 28, 2012 Author Report Share Posted February 28, 2012 Leftover chicken and andouille jambalaya tonight. Quote Link to comment Share on other sites More sharing options...
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