We're going to be in one of those "extended stay" hotels next week for the
art show. It offers a full size fridge (essential for the wine, beer,
cheese and veggies!); a stovetop but no oven; a microwave and a toaster.
They offer a covered skillet and a couple of covered saucepans. Plates,
bowls, flatware and glassware.

Dinner? Kili suggested chicken parmesan, which would be easy to prepare and
serve over pasta one night. Then with some toasted Italian-style bread
serve the leftovers as open faced sandwiches a couple of days later. (We
*will* be eating out a bit.)

My other thought was to throw together something like this: chicken breasts
cut into strips, browned in a little olive oil; sautéed onion, garlic, a
couple of sliced mushrooms and some broccoli florets. Deglaze the pan with
wine and reduce it a bit. Add back the chicken and stir in some half & half
to make a wine/cream sauce. Reduce this a bit and serve this over pasta.

We will only be there for 6 days and will be working 3 days/nights out of
the 6. We won't have any need to stock up on massive amounts of ingredients
or herbs and spices. So for seasoning I was thinking Mrs. Dash Garlic &
Herb or something like that. (Sue me, I happen to like it and he needs to
watch sodium.)

I have no idea what seafood may cost in the Lenexa, KS area. I might
consider a nice sole piccata with pasta if the price isn't too dear (knowing
already it will be flash frozen fish - that's a given).

Any other suggestions for a cooking in hotel room with a kitchen with only a
limited choice of pots/pans and cooking methods and no need to purchase
excessive amounts of anything? Thanks!

Jill
--
I used to have a handle on life...but it broke off.

"jmcquown" > wrote in message
news
> We're going to be in one of those "extended stay" hotels next week for the
> art show. It offers a full size fridge (essential for the wine, beer,
> cheese and veggies!); a stovetop but no oven; a microwave and a toaster.
> They offer a covered skillet and a couple of covered saucepans. Plates,
> bowls, flatware and glassware.
>
> Dinner? Kili suggested chicken parmesan, which would be easy to prepare and
> serve over pasta one night. Then with some toasted Italian-style bread
> serve the leftovers as open faced sandwiches a couple of days later. (We
> *will* be eating out a bit.)

<snip>


Rice mixes
Nuked frozen or fresh veggies.
Frozen stew veggies ( nah too hot)
Noodles
Stir-fry stuff
Fresh fruit - sorbet and/or ice-cream
Chef's Salad - hit the local deli and tell them to slice it thick then Julianne
ham cheese turkey etc. when you get back to the room.
Water only pancake mix
Scrambled eggs & cheese
I'll bet the room has a grater for hash browns
Amazing what you can do with a $1.00 box of cornstarch, a small bottle of soy, a
finger of ginger and some sticky rice.

Ask if they have a gas grill outside - many do in the pool area.

Have fun, Sell lots,

Dimitri



Dimitri

Dimitri wrote:
> "jmcquown" > wrote in message
> news
>> We're going to be in one of those "extended stay" hotels next week
>> for the art show. It offers a full size fridge (essential for the
>> wine, beer,
>> cheese and veggies!); a stovetop but no oven; a microwave and a
>> toaster.
>> They offer a covered skillet and a couple of covered saucepans.
>> Plates, bowls, flatware and glassware.
>>
> I'll bet the room has a grater for hash browns

I'll bet they don't! LOL But I'll ask about that and about the grill by the
pool (they do have a heated pool and I've got my swimsuit packed... we'll
have a couple of days before and after the show).

Scrambled eggs & cheese sounds like a good option. And we'll have to get up
fairly early to set up for the show on June 3rd and then be there from 10-8
PM on Saturday (a long day but the lovely sponsors start serving wine to the
exhibitors at 6PM to make up for it). We'll need a hearty breakfast. Oooh,
I could fry some bacon and then cook eggs with cheese in some scant
drippings (health food! LOL) And make sandwiches from the leftover bacon.
(me scoffing at leftover bacon - we both adore the stuff).

> Have fun, Sell lots,
>
> Dimitri

Thank you, we hope to This was a very successful show last year. After
the Huntsville disaster, we need a good show.

Jill

"jmcquown" > wrote in message
...
> Dimitri wrote:
>> "jmcquown" > wrote in message
>> news
>>> We're going to be in one of those "extended stay" hotels next week
>>> for the art show. It offers a full size fridge (essential for the
>>> wine, beer,
>>> cheese and veggies!); a stovetop but no oven; a microwave and a
>>> toaster.
>>> They offer a covered skillet and a couple of covered saucepans.
>>> Plates, bowls, flatware and glassware.
>>>
>> I'll bet the room has a grater for hash browns
>
> I'll bet they don't! LOL But I'll ask about that and about the grill by the
> pool (they do have a heated pool and I've got my swimsuit packed... we'll
> have a couple of days before and after the show).
>
> Scrambled eggs & cheese sounds like a good option. And we'll have to get up
> fairly early to set up for the show on June 3rd and then be there from 10-8
> PM on Saturday (a long day but the lovely sponsors start serving wine to the
> exhibitors at 6PM to make up for it). We'll need a hearty breakfast. Oooh,
> I could fry some bacon and then cook eggs with cheese in some scant
> drippings (health food! LOL) And make sandwiches from the leftover bacon.
> (me scoffing at leftover bacon - we both adore the stuff).
>
>> Have fun, Sell lots,
>>
>> Dimitri
>
> Thank you, we hope to This was a very successful show last year. After
> the Huntsville disaster, we need a good show.
>
> Jill
>
>
Fairly new to the group, so got to ask, what do you sell?
It sounds like a fab couple of days (Weather forecast miserable for Yorkshire)
Definitely check out the hotel for the barBQ option!
Good luck
Sarah

Sarah wrote:
> "jmcquown" > wrote in message
> ...
>> Dimitri wrote:
>>> "jmcquown" > wrote in message
>>> news >>>> We're going to be in one of those "extended stay" hotels next week
>>>> for the art show. It offers a full size fridge (essential for the
>>>> wine, beer,
>>>> cheese and veggies!); a stovetop but no oven; a microwave and a
>>>> toaster.
>>>> They offer a covered skillet and a couple of covered saucepans.
>>>> Plates, bowls, flatware and glassware.
>>>>
>>> I'll bet the room has a grater for hash browns
>>
>> I'll bet they don't! LOL But I'll ask about that and about the
>> grill by the pool (they do have a heated pool and I've got my
>> swimsuit packed... we'll have a couple of days before and after the
>> show).
>>
>> Scrambled eggs & cheese sounds like a good option. And we'll have
>> to get up fairly early to set up for the show on June 3rd and then
>> be there from 10-8 PM on Saturday (a long day but the lovely
>> sponsors start serving wine to the exhibitors at 6PM to make up for
>> it). We'll need a hearty breakfast. Oooh, I could fry some bacon
>> and then cook eggs with cheese in some scant drippings (health food!
>> LOL) And make sandwiches from the leftover bacon. (me scoffing at
>> leftover bacon - we both adore the stuff).
>>
>>> Have fun, Sell lots,
>>>
>>> Dimitri
>>
>> Thank you, we hope to This was a very successful show last year.
>> After the Huntsville disaster, we need a good show.
>>
>> Jill
>>
>>
> Fairly new to the group, so got to ask, what do you sell?
> It sounds like a fab couple of days (Weather forecast miserable for
> Yorkshire) Definitely check out the hotel for the barBQ option!
> Good luck
> Sarah

It's a fine arts show. My DH is an oil painter

Jill

In article >, "jmcquown"
> wrote:

> Sarah wrote:
> > Fairly new to the group, so got to ask, what do you sell?
> > Sarah
>
>My DH is an oil painter
>
> Jill

Husband, eh? Mazel tov. When did this happen?
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

jmcquown wrote:
> Dimitri wrote:
>
> Scrambled eggs & cheese sounds like a good option.

Since you will likely have eggs & bread (and most likely milk, butter,
salt & pepper) make French toast. You could also bring along cinnamon &
get a small bottle of syrup at the store.

Denise~* wrote:
> jmcquown wrote:
>> Dimitri wrote:
>>
>> Scrambled eggs & cheese sounds like a good option.
>
> Since you will likely have eggs & bread (and most likely milk, butter,
> salt & pepper) make French toast. You could also bring along
> cinnamon & get a small bottle of syrup at the store.

Good idea! I won't be bringing anything; he's driving in with his truck
full of paintings; I'm flying in. We'll go shopping.

Jill

"jmcquown" > wrote in message
...
> Denise~* wrote:
>> jmcquown wrote:
>>> Dimitri wrote:
>>>
>>> Scrambled eggs & cheese sounds like a good option.
>>
>> Since you will likely have eggs & bread (and most likely milk, butter,
>> salt & pepper) make French toast. You could also bring along
>> cinnamon & get a small bottle of syrup at the store.
>
> Good idea! I won't be bringing anything; he's driving in with his truck
> full of paintings; I'm flying in. We'll go shopping.
>
> Jill
>
>
Shopping's a great idea, then you get the local produce, and sometimes something
you wouldn't consider at home. It always tastes better cooked somewhere else!
Sarah

**** all that shit, bitch. Just give the old man a blow job and order
in pizzas. And for once in your ****ing life, keep your yapping mouth
shut (unless it's wrapped around his cock). Give the guy a vacation
from Heaven!

jmcquown wrote:
> We're going to be in one of those "extended stay" hotels next week for the
> art show. It offers a full size fridge (essential for the wine, beer,
> cheese and veggies!); a stovetop but no oven; a microwave and a toaster.
> They offer a covered skillet and a couple of covered saucepans. Plates,
> bowls, flatware and glassware.

FWIW, their pots and pans suck. DH and I go out to Kmart and buy a
cheap set of non-stick to use while we are there and then just give
them to someone we know before we leave.

We stay at Extended StayAmerica and Residence Inn all the time.
Residence Inn Rocks! We get their 2 BR suites.

We usually cook chicken and a pasta dish - not to mention breakfast
every AM.

-L.

jmcquown wrote:
> We're going to be in one of those "extended stay" hotels next week for the
> art show. It offers a full size fridge (essential for the wine, beer,
> cheese and veggies!); a stovetop but no oven; a microwave and a toaster.
> They offer a covered skillet and a couple of covered saucepans. Plates,
> bowls, flatware and glassware.

FWIW, their pots and pans suck. DH and I go out to Kmart and buy a
cheap set of non-stick to use while we are there and then just give
them to someone we know before we leave.

We stay at Extended StayAmerica and Residence Inn all the time.
Residence Inn Rocks! We get their 2 BR suites.

We usually cook chicken and a pasta dish - not to mention breakfast
every AM.

-L.

-L. wrote:
> jmcquown wrote:
>> We're going to be in one of those "extended stay" hotels next week
>> for the art show. It offers a full size fridge (essential for the
>> wine, beer, cheese and veggies!); a stovetop but no oven; a
>> microwave and a toaster. They offer a covered skillet and a couple
>> of covered saucepans. Plates, bowls, flatware and glassware.
>
> FWIW, their pots and pans suck. DH and I go out to Kmart and buy a
> cheap set of non-stick to use while we are there and then just give
> them to someone we know before we leave.
>
Of course they suck! Otherwise people might steal them. People probably DO
steal them, even the stuff that sucks LOL

We don't know anyone in the KC area except for some of his patrons, who, I
can assure you, have better cookware. <G>

I'm not planning on anything fancy and no, we're not buying better cookware
for the 2 nights out of 6 we'll probably cook. Trust me, we've gotten along
just fine with an ice bucket and take-out pizza before. I can make do with
this aluminium cookware.

> We stay at Extended StayAmerica and Residence Inn all the time.
> Residence Inn Rocks! We get their 2 BR suites.
>
This is an Extended Stay. We got a deal because he's there as an exhibitor
and we aren't staying the usual 2-3 nights the exhibitors do. We're adding
on a couple of days before and after so we don't have to rush.

> We usually cook chicken and a pasta dish - not to mention breakfast
> every AM.
>
> -L.

Yep, I was thinking chicken/veggies over pasta in one form or another and
then the chicken in sauce as hot open faced sandwiches 2 days later. It's
nice to have a full sized refrigerator so you don't have to worry about
cramming in a couple of bottles of wine, some cheese, etc. and also not
worry about fresh veggies.

We stayed in a place like this in Addison, TX (suburb of Dallas) in March,
2004 and it was nice. We didn't use the kitchen then; I'm cooking on this
trip! <G>

Jill

jmcquown wrote:
> >
> > FWIW, their pots and pans suck. DH and I go out to Kmart and buy a
> > cheap set of non-stick to use while we are there and then just give
> > them to someone we know before we leave.
> >
> Of course they suck! Otherwise people might steal them. People probably DO
> steal them, even the stuff that sucks LOL
>
> We don't know anyone in the KC area except for some of his patrons, who, I
> can assure you, have better cookware. <G>

LOL...

>
> I'm not planning on anything fancy and no, we're not buying better cookware
> for the 2 nights out of 6 we'll probably cook. Trust me, we've gotten along
> just fine with an ice bucket and take-out pizza before. I can make do with
> this aluminium cookware.

We usually stay 7-10 days so I bite the bullet and buy new pans. I
just can't deal with the cheap skillet. It drives me NUTS. Plus, it's
cheap enogh we still save money in the long run.

If you ever get a chance to stay at Residence Inn, do. MUCH nicer
suites. They are always our first pick. But DH won't eat out in most
cities (food poisioning - he gets it ALL the time), so we are sort of
forced to stay at these kinds of places.

-L.

jmcquown wrote on 25 May 2005 in rec.food.cooking

> We don't know anyone in the KC area except for some of his
> patrons, who, I can assure you, have better cookware. <G>
>

Think of the Promo Opertunities...Buy a Pic get a Pot!

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> jmcquown wrote on 25 May 2005 in rec.food.cooking
>
>> We don't know anyone in the KC area except for some of his
>> patrons, who, I can assure you, have better cookware. <G>
>>
>
> Think of the Promo Opertunities...Buy a Pic get a Pot!

ROFL! They aren't "Pic's", they are 6 foot original oil paintings for about
$7500. Better be one hell of a POT.

Jill

On Wed, 25 May 2005 11:49:32 -0500, jmcquown wrote:

> Any other suggestions for a cooking in hotel room with a kitchen with only a
> limited choice of pots/pans and cooking methods and no need to purchase
> excessive amounts of anything? Thanks!
>
I wouldn't make sole picatta, I'd make chicken picatta - but that's
me. Getting back to your question, have you considered carbonara?

and what about... Hoppin' John?

sf wrote:
> On Wed, 25 May 2005 11:49:32 -0500, jmcquown wrote:
>
>> Any other suggestions for a cooking in hotel room with a kitchen
>> with only a limited choice of pots/pans and cooking methods and no
>> need to purchase excessive amounts of anything? Thanks!
>>
> I wouldn't make sole picatta, I'd make chicken picatta - but that's
> me. Getting back to your question, have you considered carbonara?
>
> and what about... Hoppin' John?

:P Carbonara, maybe. I hate black-eyed peas but I won't comment on Hoppin
John :-o

Jill

On Thu, 26 May 2005 01:27:17 -0500, jmcquown wrote:

> I hate black-eyed peas

What have black eyed peas done to you?

sf
who LOVES them

sf wrote:
> On Thu, 26 May 2005 01:27:17 -0500, jmcquown wrote:
>
>> I hate black-eyed peas
>
> What have black eyed peas done to you?
>
> sf
> who LOVES them

There's just something weird about them... the texture, I guess. I've tried
to like them, really I have

Jill

On Thu, 26 May 2005 23:23:17 -0700, sf > connected the
dots and wrote:

~On Thu, 26 May 2005 01:27:17 -0500, jmcquown wrote:
~
~> I hate black-eyed peas
~
~What have black eyed peas done to you?
~
~sf
~who LOVES them

Rootie toot toot!

maxine in ri

On Fri, 27 May 2005 22:47:30 -0400, maxine in ri wrote:

> On Thu, 26 May 2005 23:23:17 -0700, sf > connected the
> dots and wrote:
>
> ~On Thu, 26 May 2005 01:27:17 -0500, jmcquown wrote:
> ~
> ~> I hate black-eyed peas
> ~
> ~What have black eyed peas done to you?
> ~
> ~sf
> ~who LOVES them
>
> Rootie toot toot!
>
LOL! Maxine... I have one word for you "Beano".