Eating in Retirement

I have always been known as a great cook.  I think it is genetic, coming from both grandmothers but mostly from Rose, my mother's mother with whom I spent most of my developmental days.  In my  career days, there was not so much time to cook nightly feasts, but we always had good solid meals at home and we always ate dinner together.  Steve's friends sometimes joined us.  

I have more time now being retired to plan and prepare in the kitchen and I admit to going in spurts.  But now that our last of autumnal days approach and the wet rainy almost snow appears, it is time for kitchen creativity.  I have posted some things on facebook, when I remember to take a quick photo but tonight's dinner was so good, I feel like bragging. I am sorry that I am away from friends in CA who are scattered all across the country, because we would have enjoyed a nice meal together this evening.

This evenings menu was first class:  Stuffed beef tenderloin--from Festival Market in La Crosse, WI, so I cannot take credit for the stuffing this time of blue cheese, mushrooms and bacon.  The flavors were excellent and beef so tender it  was cut with our butter knives.  We have some left over for tomorrow night. 

With the cold MN weather we do not grill outside as we used to do year round in CA so it has been a challenge to roast meats in the oven and or toaster oven or occasionally the George Foreman or Panini Grill.

To accompany the grand meat, sauteed mushrooms, great green salads with blue cheese crumbles and pecans and sliced red grapes  and a repeat of roasted asparagus.  We both love sauteed mushrooms and enjoy them frequently, sliced  right into the skillet into  hot olive oil and butter, sprinkled with minced garlic and pepper, ummmmm. It was only a few years ago that I learned not to wash the mushrooms.  Previously I had rinsed them very heavily and sometimes soaked them floating in water to get the dirt out.  I had heard that they did not need to be washed but I have a phobia about washing everything and recent news of salmonella and  e coli seem to validate my technique.    However watching Paula Deen and hearing her admonish a guest to "Nevah wash a mushroom it makes them watery" I decided to try her technique, wipe them clean with a damp cloth.  I have found they saute so much better instead of being drowned as I had done.  It does take longer, to individually scrub them, but again, I have more time in retirement.

I am very  fond of salads, maybe it was a California habit.  To me a meal is not complete without a  fresh green salad.  I was shocked when we moved to the Midwest and found the salad bars a poor excuse for greenery.  Cole slaw was as close as it got and a salad locals relished which absolutely turned my nose--a  combination of elbow macaroni and peas and bits of yellow cheese (ala Velveeta)  bound together with heavy mayo or salad dressing.  I still cannot imagine eating that as a salad, but they do around here.  I have since found restaurants where they serve good salads, in fact the Mayo Franciscan hospital cafeteria in La Crosse has one of the best salad bars in what is a great cafeteria.  We have taken visiting friends to the hospital cafeteria to eat, they cannot believe it but have to agree once they experience the food.

 I enjoy my green salads and this evening when I had no greens had to dash to Quillins up in town to pick up a bag of Romaine chopped at $2.69.  A bit pricey but then if I want a salad so be it.  There is  plenty there for about 3 meals for the two of us.  Jerry does not like all the adventuresome additions that I do as he is almost a purist, to him a salad is lettuce of some sort and maybe onions; he even prefers his tomatoes sliced  alongside, not mixed in.  But tonight he was at my mercy and had mixed romaine with pecans, sliced red grapes, sliced red onion and blue cheese crumbles; bell pepper on mine only he does not eat that.  While I enjoy a vinaigrette dressing or a balsamic he likes creamy blue cheese.

So tonight was excellent dining again here.  We seem to have hit it big this week with the stuffed pork chops the other evening.  As I said I go in spurts.  Sometimes I just can't think of what to cook and then the meal can be dreary.  What about you?  What's your favorite?  Oh, I love casseroles and he not so much but when it's what's for dinner he is captive.

After our southern sojourn I was taken in with the delicious biscuits.  I did now how to make excellent biscuits once, years and years ago.  But as with other skills, the technique was lost from not being used.  I am now back to brushing up.  The other evening I produced a semblance of biscuits, but I was not satisfied.  I will keep trying  because I have vowed to no longer buy the zip open cans from the grocery store.  There is no comparison between those and real home made southern biscuit.  Tomorrow I will try the recipe from Rena, my 94 year old friend in CA who whipped them up in a heart beat.      Ummmmmm.