"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "cshenk" wrote in message
> ...
>
> Ophelia wrote:
>
> >
> >
> > "cshenk" wrote in message
> > .
> >
> > Grin, American Tartar sauce must not appeal.
> >
> > Our meal last night was 'forage for leftovers' as I'd planned to go
> > shopping today.
> >
> > Rye bread and soft flour tortillas were used with:
> >
> > -American style Pimiento cheese
> > -Pinwheels with leftover coldcut meats and philly cheese, garden
> > chives -Udon nabe (simple clear soup with veggies, lots of butternut
> > squash) -Pork loin strips, served chilled with a little 'wasabi
> > mayo'* for dip -1 ear of corn cut to 3 pieces and steamed with last
> > of my Gai Lan** -Last of the watermelon (shared bits with the dogs
> > as they love it)
> >
> > An odd meal and no, the parts do not really 'match' but it was good
> > just the same.
> >
> >
> > *I call it that because I mix wasabi powder with mayo to make it.
> > The tin of wasabi powder isn't the real expen$ive thing but a
> > regular horseradish. Kraft here sells a decent premade version. I
> > do not make it super hot but it has a bit of kick more than the
> > kraft pre-made. Mixing my own lets me adjust that to our tastes.
> > I also stock the pre-made for fast uses but was out.
> >
> > **Chinese broccoli- doesnt have florets instead has leaves. Stems
> > very tender and that's what you eat though we put some of the leaves
> > in the Udon Nabe. Gai Lan is also Kai-lan in Japanese so don't be
> > suprised if I call it by either name. I try to remember though to
> > use the more widely known one for it. You can use the stems of
> > regular western broccoli but they will be a little tougher. Not
> > inedibly tougher
> >
> > In my foray, decided it was time to do some inventory before
> > shopping because we were out of all sorts of odd basics. Meaning,
> > odd stuff we use but probably aren't in most of your kitchens.
> > Gojojang (sp?), a korean hot sauce, (well below siracha) was out.
> > I was going to add it to mayo for the pork dip but shifted to an
> > equally good wasabi powder mix for the meal. Fortunately I only
> > need to go to 2 places to get my odd things ;-) and both are within
> > 3 miles of me.
> >
> > #1 Ichiban grocery
> > -Plum powder and other riceball seasonings
> > -Niboshi (other store is chancy if they have it)
> > -Dried Udon (has preferred brand)
> > -Some Japan specific noodle bowls no one else carries
> > -Pocari Sweat powder (gatoraide but 1,000 times better)
> > -Panko, (best price)
> >
> > American Asian Market
> > -King Oyster and Shiitake mushroom (best price)
> > -Various specific fresh local grown asian veggies
> > -Gojujang (sp?)
> > -Datu Puti Cane vinegar
> > -Frozen whole Duck (best price in town!)
> > -Pork blood (Don has a hankering for a soup/stew I make with it)
> > -Fresh Ginger (best price)
> > -Lumpia wrapper, the real ones you can see through (sole source)
> >
> > AAM first then on the way back, Harris Teeters for a few regular
> > things, then to #1 Ichiban and home. Round trip is about 5 miles.
> >
> > ==
> >
> > Good shopping trip and your dinner has many different things. You
> > won't get bored with that)
>
> Nope! We aborted the food trip though. There's constant alerts of
> tornados happening right now and water spouts.
>
> ===
>
> Awww heck!!

Yeah, got worse. We are already in flash flood alert. We got some
6inches of rain per the radio and the hurricane is no where near us
yet. It's Wed earliest for any impact from Florence...

Might be mighty interesting for me and Gary here! Others south of us as
well. It's to soon to know where she will make landfall, only that VA
is sure to get some damage. It may even be west of me instead that
gets the most of it.

==

Take care and be safe( Gary, you take good care too!

Hope you both keep in touch!