It's two weeks until the trip and I've had a couple more thoughts.

It was mentioned, and I'm leaning towards pan-fried steaks. He loves filet
minon; I'd go with either that or pan-fried NY strip. Heck, I even told him
I'd nuke "baked potatoes" LOL

Last year we did use leftover pasta after I used the first two chicken
breast halves to make stuffed chicken parmesan in a tomato sauce. The
remaining two chicken breast halves were used with artichoke hearts, etc. to
prepare a second meal a couple of nights later with the leftover pasta. It
worked out very well.

Anyway, last night I had a dream about this. You fish nay-sayers may
criticize all you wish, but I would think a hotel room that has a kitchen
provides some sort of relief from cooking scents. Besides, this isn't a
hermetically sealed suite; the windows actually open. And now I'm not
talking about fish, I'm talking about already cooked frozen shrimp. Not
like I'll be boiling cabbage. So I'd like your opinion, given I dreamt
about this last night:

Saute some broccoli florets in olive oil until tender-crisp. Throw in lots
of garlic (I'm picturing 4-6 cloves, slivered) and maybe some sliced
mushrooms. Continue to saute until garlic is lightly browned and mushrooms
are tender. Deglaze the pan with a splash of white wine or squeeze a small
lemon into the pan. Add medium-sized cooked frozen peeled deveined shrimp.
Add half & half and simmer until the shrimp are heated through and the sauce
has reduced. Season with salt & pepper, perhaps some Italian flat-leaf
parsley (I don't want to go heavy on or buy a lot of herbs). Serve on a bed
of pasta.

And there's always hamburgers. He and I both love mushroom swiss burgers.

The whole point of this is not to impress but to save money. We could go
out for a steak dinner and spend $75, or we could make use of the kitchen in
the room and spend about $15-20 for the same dinner. He's bringing the wine
We could go to an Italian restaurant and spent $50 on a shrimp and pasta
dinner, or (again) make a similar dinner in our room.

NOTE: I'm not trying to nay-say any ideas but I *will* say I'm not carrying
cooked food with me on the plane LOL I'm just trying to get a little
creative without having to spend a fortune eating out for six days, four of
which we'll be tired from working at the art show.

Jill

jmcquown wrote:
> It's two weeks until the trip and I've had a couple more thoughts.
>
> It was mentioned, and I'm leaning towards pan-fried steaks. He loves filet
> minon; I'd go with either that or pan-fried NY strip. Heck, I even told him
> I'd nuke "baked potatoes" LOL
>
>
> Saute some broccoli florets in olive oil until tender-crisp. Throw in lots
> of garlic (I'm picturing 4-6 cloves, slivered) and maybe some sliced
> mushrooms. Continue to saute until garlic is lightly browned and mushrooms
> are tender. Deglaze the pan with a splash of white wine or squeeze a small
> lemon into the pan. Add medium-sized cooked frozen peeled deveined shrimp.
> Add half & half and simmer until the shrimp are heated through and the sauce
> has reduced. Season with salt & pepper, perhaps some Italian flat-leaf
> parsley (I don't want to go heavy on or buy a lot of herbs). Serve on a bed
> of pasta.
>
If you're concerned about stinking out other guests, then lose both the
broccoli and the garlic. Both of those are very strong smelling.
>
> Jill

--Bryan

jmcquown wrote:
> It's two weeks until the trip and I've had a couple more thoughts.
>
> It was mentioned, and I'm leaning towards pan-fried steaks. He loves filet
> minon; I'd go with either that or pan-fried NY strip. Heck, I even told him
> I'd nuke "baked potatoes" LOL
>
> Last year we did use leftover pasta after I used the first two chicken
> breast halves to make stuffed chicken parmesan in a tomato sauce. The
> remaining two chicken breast halves were used with artichoke hearts, etc. to
> prepare a second meal a couple of nights later with the leftover pasta. It
> worked out very well.
>
> Anyway, last night I had a dream about this. You fish nay-sayers may
> criticize all you wish, but I would think a hotel room that has a kitchen
> provides some sort of relief from cooking scents. Besides, this isn't a
> hermetically sealed suite; the windows actually open. And now I'm not
> talking about fish, I'm talking about already cooked frozen shrimp. Not
> like I'll be boiling cabbage. So I'd like your opinion, given I dreamt
> about this last night:
>
> Saute some broccoli florets in olive oil until tender-crisp. Throw in lots
> of garlic (I'm picturing 4-6 cloves, slivered) and maybe some sliced
> mushrooms. Continue to saute until garlic is lightly browned and mushrooms
> are tender. Deglaze the pan with a splash of white wine or squeeze a small
> lemon into the pan. Add medium-sized cooked frozen peeled deveined shrimp.
> Add half & half and simmer until the shrimp are heated through and the sauce
> has reduced. Season with salt & pepper, perhaps some Italian flat-leaf
> parsley (I don't want to go heavy on or buy a lot of herbs). Serve on a bed
> of pasta.
>
> And there's always hamburgers. He and I both love mushroom swiss burgers.
>
> The whole point of this is not to impress but to save money. We could go
> out for a steak dinner and spend $75, or we could make use of the kitchen in
> the room and spend about $15-20 for the same dinner. He's bringing the wine
> We could go to an Italian restaurant and spent $50 on a shrimp and pasta
> dinner, or (again) make a similar dinner in our room.
>
> NOTE: I'm not trying to nay-say any ideas but I *will* say I'm not carrying
> cooked food with me on the plane LOL I'm just trying to get a little
> creative without having to spend a fortune eating out for six days, four of
> which we'll be tired from working at the art show.

I can sympathize. I'm married to a Scout leader who loves outdoor
cooking. Last year when we were forced to spend more days in a motel
than we had anticipated while waiting for a ferry, I bemoaned the fact
that we hadn't rented a housekeeping unit since it would be nice to
have a home-cooked meal instead of blowing more of our budget on
restaurants. I was reading a good book so didn't pay much attention
when DH said he was going for a drive.

I heard him return but he didn't come in to the room. After a while,
getting curious, I looked out to see him sitting on a folding chair by
the car. He had his one burner stove going and was cooking us supper:
Salmon poached in a court bouillon, new potatoes, fresh green & yellow
beans. It was delicious and a heck of a lot cheaper than we could have
purchased in a restaurant.

Gabby

I guess I feel if I found it necessary to cook while traveling, I probably
wouldn't go. A big part of travel for me is doing nothing I do at home,
including cooking. I suppose for those who don't mind, it's fine.

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

Wayne Boatwright wrote:
> I guess I feel if I found it necessary to cook while traveling, I
> probably wouldn't go. A big part of travel for me is doing nothing I
> do at home, including cooking. I suppose for those who don't mind,
> it's fine.

It's a paycheck, Wayne. Also an opportunity for me to see my long lost love
again for the first time since February. It was my idea to cook in the
room. I hate exhorbitant restaurant prices and often restaurant food, not
to mention the suite with the kitchen is very nice.

Jill

On Tue 16 May 2006 01:21:27p, Thus Spake Zarathustra, or was it jmcquown?

> Wayne Boatwright wrote:
>> I guess I feel if I found it necessary to cook while traveling, I
>> probably wouldn't go. A big part of travel for me is doing nothing I
>> do at home, including cooking. I suppose for those who don't mind,
>> it's fine.
>
> It's a paycheck, Wayne. Also an opportunity for me to see my long lost
> love again for the first time since February. It was my idea to cook in
> the room. I hate exhorbitant restaurant prices and often restaurant
> food, not to mention the suite with the kitchen is very nice.

Then for you, at this juncture, it makes perfect sense. I realize the trip
is for business apart from the opportunity to be together. My situation
for travel would simply be different.

It should be an interesting challenge, nonetheless, and I'm sure you'll to
a great job of it.

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

jmcquown wrote on Tuesday, May 16, 2006:


> It's a paycheck, Wayne. Also an opportunity for me to see my long lost love
> again for the first time since February. It was my idea to cook in the
> room. I hate exhorbitant restaurant prices and often restaurant food, not
> to mention the suite with the kitchen is very nice.

Well, scatter some peanut shells on the floor and it will feel like
you're in a
restaurant. (or not)

KevinS wrote:
> jmcquown wrote on Tuesday, May 16, 2006:
>
>
>> It's a paycheck, Wayne. Also an opportunity for me to see my long
>> lost love again for the first time since February. It was my idea
>> to cook in the room. I hate exhorbitant restaurant prices and often
>> restaurant food, not to mention the suite with the kitchen is very
>> nice.
>
> Well, scatter some peanut shells on the floor and it will feel like
> you're in a
> restaurant. (or not)

Only if I can sue if I hurt my leg! LOL

Are you really coming to Colorado? When and where?

gloria p

"jmcquown" > wrote in
:

> Wayne Boatwright wrote:
>> I guess I feel if I found it necessary to cook while traveling, I
>> probably wouldn't go. A big part of travel for me is doing nothing I
>> do at home, including cooking. I suppose for those who don't mind,
>> it's fine.
>
> It's a paycheck, Wayne. Also an opportunity for me to see my long
> lost love again for the first time since February. It was my idea to
> cook in the room. I hate exhorbitant restaurant prices and often
> restaurant food, not to mention the suite with the kitchen is very
> nice.
>

Since *February*??!!

A couple glasses of nice wine, whip your clothes off, and you won't have
to even worry about food ;-P


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP wrote:
> "jmcquown" > wrote in
> :
>
>> Wayne Boatwright wrote:
>>> I guess I feel if I found it necessary to cook while traveling, I
>>> probably wouldn't go. A big part of travel for me is doing nothing
>>> I do at home, including cooking. I suppose for those who don't
>>> mind, it's fine.
>>
>> It's a paycheck, Wayne. Also an opportunity for me to see my long
>> lost love again for the first time since February. It was my idea to
>> cook in the room. I hate exhorbitant restaurant prices and often
>> restaurant food, not to mention the suite with the kitchen is very
>> nice.
>>
>
> Since *February*??!!
>
> A couple glasses of nice wine, whip your clothes off, and you won't
> have to even worry about food ;-P

We live in different states, about 7 hours (driving) away from each other.
Trust me, we'll take care of other things before we worry about food

Jill

jmcquown wrote:
> It's two weeks until the trip and I've had a couple more thoughts.
>
> It was mentioned, and I'm leaning towards pan-fried steaks. He loves filet
> minon; I'd go with either that or pan-fried NY strip. Heck, I even told him
> I'd nuke "baked potatoes" LOL
>

Just watch out for the hotel smoke detectors. Even a little smoke
(sometimes just a little vapor) from normal cooking can set them off.
Have a towel ready to wave in front of it to fan the smoke away. The
hotels also tend to provide real thin pans. It's easy to overheat them.

Don't ask me how I know. But I know. ;-)

Rusty

Rusty wrote:
> jmcquown wrote:
>> It's two weeks until the trip and I've had a couple more thoughts.
>>
>> It was mentioned, and I'm leaning towards pan-fried steaks. He
>> loves filet minon; I'd go with either that or pan-fried NY strip.
>> Heck, I even told him I'd nuke "baked potatoes" LOL
>>
>
> Just watch out for the hotel smoke detectors. Even a little smoke
> (sometimes just a little vapor) from normal cooking can set them off.
> Have a towel ready to wave in front of it to fan the smoke away. The
> hotels also tend to provide real thin pans. It's easy to overheat
> them.
>
> Don't ask me how I know. But I know. ;-)
>
> Rusty

True, but when I cooked there last year it wasn't a problem. And the
windows *do* open, for which I'm grateful. I like fresh air As for the
cookware, yes, it's thin, cheap stuff. If they provided top of the line
imagine how much of it would walk out the door!

Jill

"jmcquown" > wrote in message
. ..
> It's two weeks until the trip and I've had a couple more thoughts.
>
> It was mentioned, and I'm leaning towards pan-fried steaks. He loves
> filet
> minon; I'd go with either that or pan-fried NY strip. Heck, I even told
> him
> I'd nuke "baked potatoes" LOL
>
> Last year we did use leftover pasta after I used the first two chicken
> breast halves to make stuffed chicken parmesan in a tomato sauce. The
> remaining two chicken breast halves were used with artichoke hearts, etc.
> to
> prepare a second meal a couple of nights later with the leftover pasta.
> It
> worked out very well.
>
> Anyway, last night I had a dream about this. You fish nay-sayers may
> criticize all you wish, but I would think a hotel room that has a kitchen
> provides some sort of relief from cooking scents. Besides, this isn't a
> hermetically sealed suite; the windows actually open. And now I'm not
> talking about fish, I'm talking about already cooked frozen shrimp. Not
> like I'll be boiling cabbage. So I'd like your opinion, given I dreamt
> about this last night:
>
> Saute some broccoli florets in olive oil until tender-crisp. Throw in
> lots
> of garlic (I'm picturing 4-6 cloves, slivered) and maybe some sliced
> mushrooms. Continue to saute until garlic is lightly browned and
> mushrooms
> are tender. Deglaze the pan with a splash of white wine or squeeze a
> small
> lemon into the pan. Add medium-sized cooked frozen peeled deveined
> shrimp.
> Add half & half and simmer until the shrimp are heated through and the
> sauce
> has reduced. Season with salt & pepper, perhaps some Italian flat-leaf
> parsley (I don't want to go heavy on or buy a lot of herbs). Serve on a
> bed
> of pasta.
>
> And there's always hamburgers. He and I both love mushroom swiss burgers.
>
> The whole point of this is not to impress but to save money. We could go
> out for a steak dinner and spend $75, or we could make use of the kitchen
> in
> the room and spend about $15-20 for the same dinner. He's bringing the
> wine
> We could go to an Italian restaurant and spent $50 on a shrimp and
> pasta
> dinner, or (again) make a similar dinner in our room.
>
> NOTE: I'm not trying to nay-say any ideas but I *will* say I'm not
> carrying
> cooked food with me on the plane LOL I'm just trying to get a little
> creative without having to spend a fortune eating out for six days, four
> of
> which we'll be tired from working at the art show.
>

It sounds good, but honestly, if I was cooking in a hotel room, and it was
very short-term, and I was planning on being exhausted, I'd probably opt for
things that didn't require much from me at all. It's not like this is a
lifestyle, so if it's a little unbalanced, what difference does it make?

And I wouldn't want to end up buying ingredients that I had to use up or
throw away before I left, unless it was so cheap that I didn't care. Burger
buns come in 8-packs...do you use condiments? Want pickles? Things you take
for granted at home, you won't find in the hotel fridge. You're stuck buying
everything from salt and pepper to butter and oil, all of which adds up. And
if you forget something, you're not going to want to run out and get it at
the last minute.

Rotisserie chicken, bagged salad, some kind of nuked veggie or potato. That
would be fine. Buy some pasta and a good jarred sauce, if you know there's
one you like. Couple of steaks is simple.

Find out if there's a good local deli and pick stuff up there. Pizza. Sub
sandwiches. If this was a 3-week thing, cooking more complicated food might
be worthwhile, but for a couple of days, I'd be eating stuff I don't eat
much at home.

By the way, what kind of art show is this? You mentioned Olathe...is there
anything else in Colorado?

Donna

D.Currie wrote:
> "jmcquown" > wrote in message
> . ..
>> It's two weeks until the trip and I've had a couple more thoughts.
>>
>> It was mentioned, and I'm leaning towards pan-fried steaks. He loves
>> filet
>> minon; I'd go with either that or pan-fried NY strip. Heck, I even
>> told him
>> I'd nuke "baked potatoes" LOL
>>
>> Last year we did use leftover pasta after I used the first two
>> chicken breast halves to make stuffed chicken parmesan in a tomato
>> sauce. The remaining two chicken breast halves were used with
>> artichoke hearts, etc. to
>> prepare a second meal a couple of nights later with the leftover
>> pasta. It
>> worked out very well.
>>
> It sounds good, but honestly, if I was cooking in a hotel room, and
> it was very short-term, and I was planning on being exhausted, I'd
> probably opt for things that didn't require much from me at all. It's
> not like this is a lifestyle, so if it's a little unbalanced, what
> difference does it make?
>
Well, for John it *is* a lifestyle. The poor guy generally stays in a
campground and eats tuna-fish or grilled cheese sandwiches. LOL

> And I wouldn't want to end up buying ingredients that I had to use up
> or throw away before I left, unless it was so cheap that I didn't
> care. Burger buns come in 8-packs...do you use condiments? Want
> pickles? Things you take for granted at home, you won't find in the
> hotel fridge. You're stuck buying everything from salt and pepper to
> butter and oil, all of which adds up. And if you forget something,
> you're not going to want to run out and get it at the last minute.
>
True, but he carries basic stuff like mayo, mustard and pickles, even butter
and olive oil in his insulated cooler in the truck (he empties and puts in
fresh bags of ice every day). He has salt & pepper, stuff like that. We
didn't spend much money on food last year and I didn't cook anything that
would leave us with leftovers to discard unused. The hamburger buns might
be a problem, you have a point there...

> Rotisserie chicken, bagged salad, some kind of nuked veggie or
> potato. That would be fine. Buy some pasta and a good jarred sauce,
> if you know there's one you like. Couple of steaks is simple.
>
> If this was a 3-week thing, cooking more complicated
> food might be worthwhile, but for a couple of days, I'd be eating
> stuff I don't eat much at home.
>
Heh, I don't eat like this at home. It's only rare occasions I cook
anything like I'd expect to find in a restaurant My home cooking tends
to be pretty simple fare.

> By the way, what kind of art show is this? You mentioned Olathe...is
> there anything else in Colorado?
>
> Donna

It's an outdoor fine arts show, although you'll find a few people who sell
"crafts" things there. John is a freelance oil painter (all originals).
There is also generally a lot of hand-blown glass, hand-made jewelry,
pottery, stuff like that. The mention of Olathe is another show in Kansas
(I can't remember the name of the park where they hold it). John doesn't
work outside of the mid-west. It's too much effort to make the drive,
especially now with gas prices the way they are. He's in a 22 ft. box van
which he calls "home" when he's on the road unless I'm with him, then we
find a hotel to stay in.

Jill

"jmcquown" > wrote in message
. ..
> D.Currie wrote:
>> "jmcquown" > wrote in message
>> . ..
>>> It's two weeks until the trip and I've had a couple more thoughts.
>>>
>>> It was mentioned, and I'm leaning towards pan-fried steaks. He loves
>>> filet
>>> minon; I'd go with either that or pan-fried NY strip. Heck, I even
>>> told him
>>> I'd nuke "baked potatoes" LOL
>>>
>>> Last year we did use leftover pasta after I used the first two
>>> chicken breast halves to make stuffed chicken parmesan in a tomato
>>> sauce. The remaining two chicken breast halves were used with
>>> artichoke hearts, etc. to
>>> prepare a second meal a couple of nights later with the leftover
>>> pasta. It
>>> worked out very well.
>>>
>> It sounds good, but honestly, if I was cooking in a hotel room, and
>> it was very short-term, and I was planning on being exhausted, I'd
>> probably opt for things that didn't require much from me at all. It's
>> not like this is a lifestyle, so if it's a little unbalanced, what
>> difference does it make?
>>
> Well, for John it *is* a lifestyle. The poor guy generally stays in a
> campground and eats tuna-fish or grilled cheese sandwiches. LOL

Ah. Then he'll appreciate the cooking.

>
>> And I wouldn't want to end up buying ingredients that I had to use up
>> or throw away before I left, unless it was so cheap that I didn't
>> care. Burger buns come in 8-packs...do you use condiments? Want
>> pickles? Things you take for granted at home, you won't find in the
>> hotel fridge. You're stuck buying everything from salt and pepper to
>> butter and oil, all of which adds up. And if you forget something,
>> you're not going to want to run out and get it at the last minute.
>>
> True, but he carries basic stuff like mayo, mustard and pickles, even
> butter
> and olive oil in his insulated cooler in the truck (he empties and puts in
> fresh bags of ice every day). He has salt & pepper, stuff like that. We
> didn't spend much money on food last year and I didn't cook anything that
> would leave us with leftovers to discard unused. The hamburger buns might
> be a problem, you have a point there...


Buns are good for sandwiches or toast or whatever, if you're planning it
right. If he's got condiments, you're in better shape. I was thinking about
how annoying it would be to buy mayo and mustard and ketchup and all that
stuff, then toss most of it because you aren't going to want to carry it on
the plane.

>
>> Rotisserie chicken, bagged salad, some kind of nuked veggie or
>> potato. That would be fine. Buy some pasta and a good jarred sauce,
>> if you know there's one you like. Couple of steaks is simple.
>>
>> If this was a 3-week thing, cooking more complicated
>> food might be worthwhile, but for a couple of days, I'd be eating
>> stuff I don't eat much at home.
>>
> Heh, I don't eat like this at home. It's only rare occasions I cook
> anything like I'd expect to find in a restaurant My home cooking tends
> to be pretty simple fare.


It's more fun cooking for someone else. When DH was off on business for a
little longer than we expected, I noticed that the house was cleaner but the
food choices weren't quite what I make for him. I'm happy spending all day
cooking for him, but when it's just for me, a bowl of popcorn can be plenty.

>
>> By the way, what kind of art show is this? You mentioned Olathe...is
>> there anything else in Colorado?
>>
>> Donna
>
> It's an outdoor fine arts show, although you'll find a few people who sell
> "crafts" things there. John is a freelance oil painter (all originals).
> There is also generally a lot of hand-blown glass, hand-made jewelry,
> pottery, stuff like that. The mention of Olathe is another show in Kansas
> (I can't remember the name of the park where they hold it). John doesn't
> work outside of the mid-west. It's too much effort to make the drive,
> especially now with gas prices the way they are. He's in a 22 ft. box van
> which he calls "home" when he's on the road unless I'm with him, then we
> find a hotel to stay in.
>
> Jill
>
>

I love those sorts of shows, when they're good. It's amazing the wide range
of shows that fall under the same category, though, so you never know if
it's worth going. Sometimes it's nice hand-crafted stuff, and sometimes its
all trinkets from China and fudge stands.

Donna

D.Currie wrote:
>> It's an outdoor fine arts show, although you'll find a few people
>> who sell "crafts" things there. John is a freelance oil painter
>> (all originals). There is also generally a lot of hand-blown glass,
>> hand-made jewelry, pottery, stuff like that. The mention of Olathe
>> is another show in Kansas (I can't remember the name of the park
>> where they hold it). John doesn't work outside of the mid-west.
>> Jill
>>
> I love those sorts of shows, when they're good. It's amazing the wide
> range of shows that fall under the same category, though, so you
> never know if it's worth going. Sometimes it's nice hand-crafted
> stuff, and sometimes its all trinkets from China and fudge stands.
>
> Donna

LOL exactly! He's been doing this for over 34 years as his sole occupation
and he says artists can usually tell from the show application if it's
really an art show or one of those other kind. Oh, they also have some
really nice work by photographers and graphite artists and wood carvers.
Too bad they can't clue in the public, as well. But there will always be
the types who like trinkets from China and fair food

There is a restaurant among the shops where they show will be, Café
Provence, which always sets up a crepes station on the sidewalk in front of
the booths with tables and chairs for the public (a regular sidewalk cafe,
if you will); and they sell wine and beer. Beats the heck out of
from-frozen grilled hamburgers, hot dogs and pizza from the usual vendors
who show up to sell at these events.

You can see why I'd like to cook some decent stuff for us back in the hotel
room, although this year we may just have to have some crepes for lunch

Jill

In article >,
"jmcquown" > wrote:

>
> Anyway, last night I had a dream about this. You fish nay-sayers may
> criticize all you wish, but I would think a hotel room that has a kitchen
> provides some sort of relief from cooking scents. Besides, this isn't a
> hermetically sealed suite; the windows actually open. And now I'm not
> talking about fish, I'm talking about already cooked frozen shrimp. Not
> like I'll be boiling cabbage. So I'd like your opinion, given I dreamt
> about this last night:
>
> Jill

My kitchen vent fan vents to the outside. My kitchen windows open. You
can still smell the strong smells after a bit. Do what you will --
because you will anyway, right? :-) Cooked frozen shrimp? I'd be
making shrimp creole - but that's just me - and my opinion. Have a good
trip.

--
-Barb
<http://jamlady.eboard.com> Updated 5/14/2006, Visit #17 to Mount
Calvary.
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
>
>>
>> Anyway, last night I had a dream about this. You fish nay-sayers may
>> criticize all you wish, but I would think a hotel room that has a
>> kitchen provides some sort of relief from cooking scents. Besides,
>> this isn't a hermetically sealed suite; the windows actually open.
>> And now I'm not talking about fish, I'm talking about already cooked
>> frozen shrimp. Not like I'll be boiling cabbage. So I'd like your
>> opinion, given I dreamt about this last night:
>>
>> Jill
>
> My kitchen vent fan vents to the outside. My kitchen windows open.
> You can still smell the strong smells after a bit. Do what you will
> -- because you will anyway, right? :-) Cooked frozen shrimp? I'd be
> making shrimp creole - but that's just me - and my opinion. Have a
> good trip.

Thank you for your opinion and the good wishes. Actually, poor John has
problems with things like shrimp creole. Anything more than a little black
pepper and his mouth is burning. But you've given me another idea. Shrimp
and sausage jambalaya (using the Zatarain's mix). I can use mild sausage
for him and spice mine up in the bowl! Thanks!

jmcquown wrote:
> Melba's Jammin' wrote:
>
>>In article >,
>> "jmcquown" > wrote:
>>
>>
>>>Anyway, last night I had a dream about this. You fish nay-sayers may
>>>criticize all you wish, but I would think a hotel room that has a
>>>kitchen provides some sort of relief from cooking scents. Besides,
>>>this isn't a hermetically sealed suite; the windows actually open.
>>>And now I'm not talking about fish, I'm talking about already cooked
>>>frozen shrimp. Not like I'll be boiling cabbage. So I'd like your
>>>opinion, given I dreamt about this last night:
>>>
>>>Jill
>>
>>My kitchen vent fan vents to the outside. My kitchen windows open.
>>You can still smell the strong smells after a bit. Do what you will
>>-- because you will anyway, right? :-) Cooked frozen shrimp? I'd be
>>making shrimp creole - but that's just me - and my opinion. Have a
>>good trip.
>
>
> Thank you for your opinion and the good wishes. Actually, poor John has
> problems with things like shrimp creole. Anything more than a little black
> pepper and his mouth is burning. But you've given me another idea. Shrimp
> and sausage jambalaya (using the Zatarain's mix). I can use mild sausage
> for him and spice mine up in the bowl! Thanks!
>
>

Hey, opposites attract, right?

Kili can't even be in the kitchen when I'm cooking.

I recall once (maybe a dozen times) she asked if (what I'd cooked) it
was hot.

Mais non, mon cheri, I replied only to have to give her VCR when she
went into anaphylactic shock.



--
TFM®

jmcquown wrote:
> It's two weeks until the trip and I've had a couple more thoughts.
>
> It was mentioned, and I'm leaning towards pan-fried steaks. He loves filet
> minon; I'd go with either that or pan-fried NY strip. Heck, I even told him
> I'd nuke "baked potatoes" LOL

Don't forget the shallots and shrooms. I'd prefer a ribeye, but I
wouldn't turn up my nose at any good steak.

>
> Saute some broccoli florets in olive oil until tender-crisp. Throw in lots
> of garlic (I'm picturing 4-6 cloves, slivered) and maybe some sliced
> mushrooms. Continue to saute until garlic is lightly browned and mushrooms
> are tender. Deglaze the pan with a splash of white wine or squeeze a small
> lemon into the pan. Add medium-sized cooked frozen peeled deveined shrimp.
> Add half & half and simmer until the shrimp are heated through and the sauce
> has reduced. Season with salt & pepper, perhaps some Italian flat-leaf
> parsley (I don't want to go heavy on or buy a lot of herbs). Serve on a bed
> of pasta.

Sounds good to me. In fact, I'm kinda hungry now...


> The whole point of this is not to impress but to save money. We could go
> out for a steak dinner and spend $75, or we could make use of the kitchen in
> the room and spend about $15-20 for the same dinner. He's bringing the wine
> We could go to an Italian restaurant and spent $50 on a shrimp and pasta
> dinner, or (again) make a similar dinner in our room.

For me, the money saving works like this : Go to the store, and find a
way to cook what's on sale. This means I'm usualy the idiot walking
around the store in the unorthodox order. I hit the meat dept first,
then go back to the produce. If I don't want to be an idiot, I'll read
the flyers, but they don't always have the complete list of what's on
sale.

Dean G.

Hi, Jill,
So glad you're going to see your sweetie. Chicken breasts stuffed with
ham and spinach would work well, I would think. And a fabulous dessert
(bought at the bakery) would be good. I hope you'll have a fabulous
time!
Cheers,
Nancree

jmcquown wrote on 16 May 2006 in rec.food.cooking

> NOTE: I'm not trying to nay-say any ideas but I *will* say I'm not
> carrying cooked food with me on the plane LOL I'm just trying to get
> a little creative without having to spend a fortune eating out for six
> days, four of which we'll be tired from working at the art show.
>
> Jill
>


Can be prepared and cooked ahead...

Foil wrapped spuds cut into ALMOST thinish coins ...Cut the coins almost
but not all the way thru the spud. fan out the spud and in the slots put
slices of onion & garlic...alternating the veggies per slot....salt, pepper
and butter the spud well. Wrap up in a very drip proof package and put on
the grill to 'bake'. These go well as a side for supper or as leftovers
used for breakfast. Possibly other spices might come to your mind....say
some cayenne pepper.

Note: I never even mentioned mushrooms.

--
-Alan