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Curly Gurus
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12-12-2011, 12:36 PM
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#2281
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Join Date: Mar 2010
Posts: 1,745
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We ended up leaving super early, but the beginnings of it proved to be.. interesting. I'm never sure what to expect when I meet those types of people.
Not sure what we're having for dinner tonight. I could really go for a bagel and cream cheese, but I don't know if DH will go for that.
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12-12-2011, 02:47 PM
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#2282
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Join Date: May 2005
Posts: 12,924
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My boss took me to the Chinese/Thai restaurant for lunch. I had mango sticky rice (who says you can't eat dessert for lunch!?). Now my dad just called and wants to take me there for supper. Hmmm. I will have to try hard not to have dessert yet again. : )
__________________
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, Ojon Restorative Treatment, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **new pics added May 2013**
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12-12-2011, 03:09 PM
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#2283
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Join Date: Nov 2003
Posts: 9,218
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We are having tortellini and sausage soup with crusty rolls. It's something that can be eaten by the many moving parts that are tonight's schedule.
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Minneapolis, MN
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12-12-2011, 08:13 PM
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#2284
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Join Date: Apr 2004
Posts: 13,123
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Salisbury steak with caramelized onion gravy
Rice
Corn
Brazilian cheese bread
Cranberry cream cheese bundt cake for dessert
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . 
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Last edited by spring1onu; 12-12-2011 at 08:16 PM.
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12-12-2011, 08:52 PM
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#2285
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Join Date: Jan 2010
Posts: 1,905
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I forgot the sweet Italian sausage for the meatloaf. Surprisingly it was still tasty. I'm not a fan of just beef in my meatloaf.
__________________
Southern Colorado Curly
Mix of 2s med-low porosity, med-fine texture, lots of hair
Playing: Beautiful Curls curl activating cream & L/I
Clarify 1-2x a month, lo-poo once a week, cowash 2x a week
Regimen: dime SheaM C&H Milk, 2 nickels LOOB/Biotera Gel, dime SheaM Smoothie/dime SheaM C&H milk mixed, plop overnight, 2 nickels BRHG, diffuse 10 minutes
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12-12-2011, 08:53 PM
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#2286
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Join Date: Mar 2011
Posts: 212
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Tonight we had turkey noodle soup with leftover turkey and broth I made and froze after thanksgiving dinner. Corn muffins on the side. Sugar cookies with red and green sprinkles as a snack 
Making white chicken chili tomorrow, I am in the mood for soups/stews lately. Probably make more christmas cookies too....hmmm which ones?
This past weekend we went to my husband's company holiday dinner party at a nice place called the Capital Grille. We had shrimp, wagyu beef, calamari, and lobster cakes for appetizers. I had salmon on a cedar plank with tomato and fennel relish, but I think I was the only person there that didn't order steak. Lots of sides served family style. Desserts were platters of coconut cream pie, chocolate espresso flourless cake, and cheesecake with a creme brulee type top and berries. Oh it was so divine.
Sent from my Ally using CurlTalk App
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Robin
*mama to 3 little boys and a 4th due in early March
*3a shoulder length curls
*experimenting with the CG method
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12-12-2011, 09:04 PM
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#2287
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Join Date: Jun 2003
Posts: 2,249
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Taco night!
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12-12-2011, 10:18 PM
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#2288
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Join Date: Aug 2008
Posts: 6,876
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Pao de queijo is delicious, spring! Very similar to Colombian pandebono and pandeyuca. Plus they're gluten-free, which is nice!
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12-12-2011, 10:23 PM
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#2289
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Join Date: Apr 2004
Posts: 13,123
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Mr. Spring came in the kitchen and when he spotted them he said "What's THAT?!?", proceeded to eat 3 and declared them delicious.
I've never had them before so I didn't know what to expect, but I liked them and plan on looking around for variations on the recipe since I have a bag of tapioca flour to use.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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12-12-2011, 10:47 PM
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#2290
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Join Date: Aug 2008
Posts: 6,876
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12-12-2011, 10:53 PM
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#2291
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Join Date: Aug 2008
Posts: 6,876
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Dominican hojaldras are also made with yuca starch (tapioca flour), and this is becoming a lost Dominican recipe (searching led to a single article about them in a newspaper pointing out how people under 25 in the DR don't know what they are).
Most people don't know what they are, but my mother remembers them fondly. We have a tattered home economics book from the 1940s or so that has the recipe for them. Maybe I should make some to keep them alive.
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12-12-2011, 10:58 PM
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#2292
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Join Date: Apr 2004
Posts: 13,123
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If that's what you're talking about, I'll take two. 
And I have to tell you when I googled on page two the Pioneer Woman's site came up.  Oh, how funny.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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12-12-2011, 11:00 PM
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#2293
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Join Date: Aug 2008
Posts: 6,876
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No. The Dominican hojaldra is very different from the Panamanian and Colombian hojaldras/hojaldres/hojuelas.
They are made with wheat flour and are fried. Dominican hojaldras are baked and made with the starch of yuca or a tuber called guayica.
If you search for hojaldra and yuca, you will find a single article that is relevant. This one:
http://ecoportaldominicano.com/culturadominicana/index.php?option=com_content&view=article&id=2694: la-hojaldra-un-dulce-criollo-y-tradicional-que-ha-ido-perdiendo-su-sabor-original&catid=55:nuestras-costumbres&Itemid=77
There is a photo.
The article points out that if anyone is making them now, they're using wheat flour and cornstarch and not the traditional yuca.
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Last edited by Saria; 12-12-2011 at 11:05 PM.
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12-12-2011, 11:06 PM
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#2294
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Join Date: Apr 2004
Posts: 13,123
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You KNOW it's getting scarce if the internet barely has any reference of it.
I'll still take two.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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12-12-2011, 11:08 PM
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#2295
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Join Date: Aug 2008
Posts: 6,876
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Exactly! I should make some. Someone needs to keep traditional dishes alive!
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12-13-2011, 06:30 AM
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#2296
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Join Date: Jan 2010
Posts: 1,905
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I think I'll be getting that book. The SO loves dumplings but I can't stand the frozen ones. He says they're just ok, good for a fix when he's craving them.
__________________
Southern Colorado Curly
Mix of 2s med-low porosity, med-fine texture, lots of hair
Playing: Beautiful Curls curl activating cream & L/I
Clarify 1-2x a month, lo-poo once a week, cowash 2x a week
Regimen: dime SheaM C&H Milk, 2 nickels LOOB/Biotera Gel, dime SheaM Smoothie/dime SheaM C&H milk mixed, plop overnight, 2 nickels BRHG, diffuse 10 minutes
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12-13-2011, 06:40 AM
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#2297
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Join Date: Jul 2007
Posts: 1,137
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Avocado salad (with sweet corn, red onions, smoked chicken, feta cheese, tomatoes and mustard/honey dressing) with bread
__________________
Location: Amsterdam, Netherlands
3A/B-ish BSL thick hair
Modified CG since 08/10/2007
http://public.fotki.com/Curly-Y/ (updated september 6)
pw: currrly
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12-13-2011, 07:51 AM
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#2298
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Join Date: Aug 2008
Posts: 6,876
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Missbanjo, it's a great book. I like that it goes into making the actual doughs instead of telling you to use frozen. Andrea Nguyen is a really good cookbook writer.
Having said that, restaurants like White Bear and Lao Bei Fang here make awesome dumplings and sell them frozen and they're very cheap as well, so lots of people buy those. I don't know about supermarket dumplings.
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Last edited by Saria; 12-13-2011 at 07:54 AM.
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12-13-2011, 11:19 AM
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#2299
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Join Date: Mar 2002
Posts: 6,770
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All I can think of eating is tofu and broccoli with sticky rice. Last week I replayed some fond memories of my childhood friend's house and my favorite meal to eat there.
I've eaten it twice already this week and now I want to make more. Today isn't the day, though. My Goddaughter's winter concert is tonight, and I won't be home until after 8.
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12-13-2011, 11:42 AM
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#2300
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Join Date: Jan 2010
Posts: 1,905
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Oh good link Goldy! I'll definitely keep that one. I had found the recipe here Greek Fishermen's Stew with Garlic Crostini Recipe - ABC News but I wanted more variety.
I didn't find in-shell clams but did find the mussels I know I've never seen in the seafood freezer.
__________________
Southern Colorado Curly
Mix of 2s med-low porosity, med-fine texture, lots of hair
Playing: Beautiful Curls curl activating cream & L/I
Clarify 1-2x a month, lo-poo once a week, cowash 2x a week
Regimen: dime SheaM C&H Milk, 2 nickels LOOB/Biotera Gel, dime SheaM Smoothie/dime SheaM C&H milk mixed, plop overnight, 2 nickels BRHG, diffuse 10 minutes
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