What's for dinner, ladies and gentlemen? Monday, November 10, 2014.

[cbayer]

So we found an actual real live italian woman at the local farmer's market and bought some real amatriciana sauce from here on Saturday.

This is a sauce made from pork cheeks, tomato and pecorino, it is probably the most classic sauce from the region where we lived this summer.

We are having some actual real live italian friends over for dinner to partake in it's heavenly scrumptiousness.

Best of all, DH is really good at cooking pasta, so the bulk of dinner will be on him.

I am going to make some asparagus for the side dish, but the amatriciana will definitely be the star.

How about you?

[rocktivity]

1. Just popped a whole chicken in the oven

Last edited Mon Nov 10, 2014, 07:57 PM - Edit history (1)

stuffed with lemon slices, mushrooms, celery, onions, and peppers. Massaged the skin with extra light (NOT extra virgin) olive oil and garnished with herbs and spices. Will gorge on like-buttah white meat, have the dark meat for dinner later this week, and will boil the carcass with veggies for four hours for chicken stock.


rocktivity

[cbayer]

3. I discovered this great way of doing roast chicken in Italy.

S & P in side and out.

Then roll a couple of little lemons around until softened and punch about 20 holes in them with toothpicks.

Tie it up but not too tight.

Cook breast down 30 minutes or so, turn and cook breast up 30 minutes or so.

Turn up heat for last 25 minutes or so.

Exquisite and perfect every time. No basting or other preparation needed.

Just be careful of those lemons when they come out. They are very hot and still have juice.

And I'm with you about the multiple meals, but tend to eat the dark meat and use the white meat later.

Enjoy!!

[NJCher]

2. Chili, late tonight

I'm having the rest of the chili I made, as I don't have time to cook this evening. I'm going to a play at a nearby theater, and will have it later on tonight, as I had a late lunch.

I just love going to this theater. Every time I go, I find myself thinking about the experience for at least a week.

The RG makes amatriciana sauce the way the Romans make it. I am laughing about your "real live Italian friends." I know exactly what you mean by that!




Cher

[cbayer]

4. Chili sounds great.

I have some leftover cooked chicken and I am thinking about making a simple chili with it later this week.

I have never made amatriciana. Does he actually able to get the pig's cheek for it?

The italians are very aware of what will be served and very excited.

Have a great time at the theater.

[Erich Bloodaxe BSN]

5. taters.

baked and coated with a sprinkling of shredded cheddar cheese product. Lunch was more expired canned goods.

Trying to cut the food budget even more to free up some cash to help out a Native silversmith friend and his wife. Sales have tanked, and they're desperately trying to keep up with bills.

If anyone's still got Christmas shopping to do, they sell nature photography, silver jewelry, and various pieces of other art - carvings, drums, etc, made but other Native artists down around Taos.

http://www.wingssilverwork.com (No, I don't get a kickback or commission, I just worry about them a lot. )

[japple]

6. Your friend's work is beautiful. Bless you for supporting/promoting him. eom

[grasswire]

9. wonder if your friends have thought about selling on etsy?

There, they would have worldwide exposure 24/7, to showcase their wares.

It's easy.

[Erich Bloodaxe BSN]

11. Hmm, I'll mention it.

My housemate sells several different crafty things on Etsy, but only enough to support her crafting hobby, not nearly enough to quit her day job.

[cbayer]

13. Nice of you to help your friend.

His work is beautiful but way, way over my budget.

Love that area, particularly at this time of year. I bought my 2nd most favorite piece of art on the high road about 12 years ago. It is a very sacred piece and means a lot to me. Unfortunately, I have no place to put it but my father is caring for it for now.

[Erich Bloodaxe BSN]

16. I think the economy is crushing a lot of artists who do work in that range.

It used to be that middle class tourists coming through would be the folks buying from them, but with the middle class being destroyed, most of the folks who would have been their target buyers in days past simply can't afford to any more.

[cbayer]

17. Taos has definitely seen brighter days.

My last trip through was about 2 years ago. Over the past 35 years I have watched it go up and then back down. It was very down last time I was there.

And interestingly, Santa Fe seems to operate as the Yin to Taos's Yang. I've also watched it go way down and back up.

I think the buyers for this high end art and jewelry are on the upper end of the middle class. It's clearly a luxury that will take a back seat when times are tough.

I hope things get better for your friend and others like him.

[japple]

7. Leftover chicken/vegetable soup. I made a big pot full

and it will probably provide another 3 meals.

[cbayer]

14. Hope you can freeze some of it.

Sounds like a keeper, but 5 meals in a row might be a bit much.

[greatauntoftriplets]

8. Baked a couple of pork chops, one for tonight and one for tomorrow.

I marinated them in olive oil, garlic, lemon zest and juice, salt, pepper and oregano. First time I'd made them this way and they turned out well. Salad on the side.

Enjoy your dinner and the honest-to-God Italians.

[cbayer]

15. thanks! Enjoy yours as well.

I'm going to do some pork chops this week. The pork here is excellent.

[grasswire]

10. leftover pork roast turned into bbq pulled pork

served with slaw and sweet potato home fries.

Meyer lemon pound cake for dessert.

[japple]

18. Got a recipe for that Meyer Lemon Pound Cake? Meyer lemons

are a huge weakness of mine. Wish I could grow them in my back yard.

[Ino]

12. homemade broccoli-leek soup...

and homemade oatmeal crackers

[Galileo126]

19. French dip steak sangwich

with onions and mushrooms. A small salad on the side.

Yesterday's pork roast came out awesome! With the leftovers, I think I'll make sweet n' sour pork for tomorrow.

[fizzgig]

20. pasta

mushrooms, bell pepper, onion and garlic.