Cooking/Eating too much while in quarantine !!!

[Bob from L.A. !]

I'm sure I am not alone in this dilemma when I say being quarantined all these days has caused my knowledge of home cooking and my waistline to both expand.
Since this all began I have been watching much more television and have even resorted to taking in several cooking shows and have found some of them to be interesting and educational. With so many "unknowns" still out there about this virus I have been cooking much more at home and I thought it might fun to post some photos of what we have all been indulging in while we are all awaiting the green light to move forward with our lives.
Below is a baked Manicotti pasta dish I made for dinner. (See photo)

 

[CWBuff]

Bravo, Chef Bob!

 

[C clearly]

I keep telling myself that this is a perfect time to go on a diet to lose those pesky pounds. But I am not listening!

 

[henrythedog]

I’m spending all my time eating, drinking and clearing rubbish. My wife says I’m half Labrador, half Womble.

If you’re not a Brit aged over 40, you may not understand that. Don’t worry, there are still many things you will understand.

 

[henrythedog]

I keep telling myself that this is a perfect time to go on a diet to loss those pesky pounds. But I am not listening!

The only suitable time to start a diet is tomorrow, or after the weekend - whichever comes later.

 

[Tincatinker]

Yesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret

 

[Albertagirl]

I am eating much more than usual, generally from a combination of boredom and greed. It was not such a great idea to attempt to stock up for a long period of social isolation. The only time that I lose weight is when I am on a long walk: in Spain or in my mountains near home. May such a time come safely again soon.

 

[edandjoan]

I have family staying with me. Two extra adults and a toddler. I cook a lot and have lost 3 pounds! I have taken over child care as her parents work from “home”. And we are all still alive. My fear is we kill each other before the virus gets us, but so far so good!

 

[naplesdon]

I have decided television is a no-no, so I listen to ambient music all day.
I have decided food is over rated and taken to one meal a day, beside the only way I will shop is by using a delivery services and that definitely keeps the impusle buying to a minimim.
I have decided that wine is the only answer and lots of it!

 

[Ekelund]

I'm so glad I'm not the only one with an expanding waistline, doing too much time on the television and trying to keep my wine-intake to one bottle a day.

 

[alexwalker]

I'm sure I am not alone in this dilemma when I say being quarantined all these days has caused my knowledge of home cooking and my waistline to both expand.
Since this all began I have been watching much more television and have even resorted to taking in several cooking shows and have found some of them to be interesting and educational. With so many "unknowns" still out there about this virus I have been cooking much more at home and I thought it might fun to post some photos of what we have all been indulging in while we are all awaiting the green light to move forward with our lives.
Below is a baked Manicotti pasta dish I made for dinner. (See photo)

I feel with you, brother. So far I have gained 3 gallons, mostly due to my quarantine emergency supplies of superb Rioja red wine. And my supplies are generous, so I am afraid it will only worsens.

 

[CWBuff]

I have family staying with me. Two extra adults and a toddler. I cook a lot and have lost 3 pounds!

Attention!!!!!
Calling all the relatives I didn't know I had!
2 free bedrooms in a charming house located in bucolic suburbs of Philadelphia...
Toddlers are welcome

 

[Camino Chrissy]

Yesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret

You put me to shame, Tinky!

 

[Camino Chrissy]

Attention!!!!!
Calling all the relatives I didn't know I had!
2 free bedrooms in a charming house located in bucolic suburbs of Philadelphia...
Toddlers are welcome

Can I come if I learn to cook and bring lots of Rioja or Orujo?

 

[CWBuff]

@Camino Chrissy
Uh.... I think you are missing the point here:
I cook I loose pounds...and I can cook.
But.... I didn't think I had relatives in Illinois....and Rioja is always welcome,so.... are you a toddler or an extra adult?

 

[Camino Chrissy]

@Camino Chrissy
Uh.... I think you are missing the point here:
I cook I loose pounds...and I can cook.
But.... I didn't think I had relatives in Illinois....and Rioja is always welcome,so.... are you a toddler or an extra adult?

I thought I was one of the relatives "you didn't know you had"...extra adult.

 

[CWBuff]

Yesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret

Not as elaborate as @Tincatinker but I treated myself to Filet Mignon with homemade baked potato chips and greens on Friday and then reminiscing about our trip to Hawaii produced one of our favorites, namely Loco Moco. Simple but OH SO GOOD!!!!!

 

[CWBuff]

I thought I was one of the relatives "you didn't know you had"...extra adult.

That's what I just asked
Making sure you qualify

 

[Camino Chrissy]

Filet Mignon with homemade baked potato chips and greens

I'm coming for sure!
My best memory of Hawaiian food was shave ice with azuki beans, and the Hula pie dessert.

 

[Camino Chrissy]

My dinner yesterday. Nothing to write home about...cheddarwurst and roasted brussel sprouts with olive oil...still yummy!

 

[Bob from L.A. !]

Linguine & Clams. Made with Olive oil, butter, white wine and fresh garlic sauce. Yum !

 

[VNwalking]

Hawaiian food was shave ice with azuki beans, and the Hula pie dessert.

Wait, Chris. The shave ice IS the dessert! Eat those one after the other and you're definitely having dessert first...then second dessert.
But why not? It should be a camino tradition, second dessert.

And...I'm from Hilo, where they invented loco moco. But give me poke any day over loco moco. Sorry, @CWBuff , but ...
Haha - that means there's more for you! And you'll be so full that Chris and I will have the hula pie all to ourselves.

 

[Camino Chrissy]

The shave ice IS the dessert! Eat those one after the other and you're definitely having dessert first...then second dessert.
But why not? It should be a camino tradition, second dessert.

Yes, similar to the Camino's first and second breakfast...why not!
I was there 20+ years ago and I remember the beauty much more than the food.

 

[dougfitz]

Yesterday was a large batch of ratatouille niçoise following the recipe from Larouse Gastronomique. Four weeks supply in the freezer. Next will be a classic bolognaise from the same source. After that I will just browse Dee Nolan's A Food Lover's Pilgrimage to Santiago de Compostela for hints.

 

[Anamiri]

Yesterday was a giant chocolate cake! when I finally managed to get hold of gluten free flour. Not so good as there is only 2 of us at home to eat it, and its half gone already

 

[JillGat]

I lived in Trinidad and Tobago (in the Caribbean) for a few years and one of my favorite street foods was corn soup. I made that today with lots of hot peppers.

 

[Bob from L.A. !]

That looks delicious...........

 

[Deleted member 76633]

I remember the Larousse Gastronomique. Excellent book full of classic French recipes and at at 10lbs in weight you can eat then use it for weight training afterwards

 

[David]

Although I drink tea and coffee regularly I only eat one meal in every 24 hours, about 5 or 6 pm so I don't find myself kitchen grazing - last night was a chicken Jalfrezi with whole rice and live yoghurt.

.... though I do open a bottle of wine in the evening! .... thins the blood - Tick. Relaxes the muscles - Tick! Made of fruit so one of your five a day - Tick. Supports low paid agricultural workers - Tick. Gets you squiffy - Tick - What's not to like??

But I am keeping up my exercise as you can see ...


View attachment WhatsApp Video 2020-04-05 at 14.26.08.mp4

 

[Delphinoula]

Yes yes yes why did I not think of this. So much motivation and all in a bottle. You made my day.

 

[Camino Chrissy]

I lived in Trinidad and Tobago (in the Caribbean) for a few years and one of my favorite street foods was corn soup. I made that today with lots of hot peppers.View attachment 72639

How colorful...yum!

 

[Camino Chrissy]

I remember the Larousse Gastronomique. Excellent book full of classic French recipes and at at 10lbs in weight you can eat then use it for weight training afterwards

You will likely gain 10lbs in weight, too, after you make all those recipes.

 

[Camino Chrissy]

live yoghurt.

Love your post, David! What's live yoghurt...I suppose I eat dead yogurt, but never knew it.

 

[MartinBryant]

My normal healthy diet has gone out of the window! I figure if I'm going to die it'll be with a belly full of pizza, chocolate and beer!

 

[GraemeHall]

Here's this week's home-made sourdough bread....on which to spread lashings of home-made lime marmalade (From home grown limes of course)....

 

[Saranger]

Husband and I are traveling virtually while at home. Pick a country, make a meal from there, play some appropriate music and enjoy while reminiscing about our travels there. Some delicious ones have been anything Italian, chicken tikka masala, enchilada casserole, and blueberry scones with lemon glaze. And I’ve lost 3 lbs! This week will take us to Japan and Spain. Looking forward to Asparagus Revuelto.

 

[Lydia Le]

Put on a face mask and practice social distancing from your refrigerator.

 

[JBSoakitup]

You put me to shame, Tinky!

Ditto to that! Impressive and intimidating!!

 

[Delphinoula]

All those live cultures are so good for you..... beer, kwas, cheese, yogurt, kefir, filmyolk, ymer, ayran and my teenage boy’s under bed socks, but they run away before I could get a hold of them.

 

[Tincatinker]

All those live cultures are so good for you..... beer, kwas, cheese, yogurt, kefir, filmyolk, ymer, ayran and my teenage boy’s under bed socks, but they run away before I could get a hold of them.

This is a daft story, though true, and absolutely nothing to do with nasty viruses, lockdowns, social isolation or busking a diet out of what you've got. But it is all about culture (culture as in yoghurt rather than a night at the Opera ).

Once upon a time when the world was young in an obscure corner of a place called Dorset the natives were crafty enough to skim the cream from their milk and still make an excellent cheese. This cheese was called Blue Vinney, possibly because it was a white cheese with blue veins in it. Tangy, full-flavoured and, at least locally, famous for its twang and its ability to make even the roughest of ciders taste good. As Progress happened, gradually, the milkers of cows stopped skimming their cream and making their own, special, cheese and instead sold all their milk to the Man. Came a time when there was just one farm, in one village, where the Vinney still sweated its way to maturity in the cool dark of the Dairy. And then even that was gone and the Man made Universal Cheddar, pale yellow, salty, toastable.

But, (isn't there always a but) one young family, awkward, some would say stubborn even foolish decided that the Vinney should live. They knew their cows used to give milk for the Vinney. They knew their Dairy used to make the Vinney. They would make Vinney. And they tried, and they tried, but they couldn't get the curds to turn to Vinney. They were puzzled and saddened. They knew they had built the lovely, modern, sterile, Dairy to the very best of standards but for some reason they couldn't make the Vinney.

It took an evening in the pub to solve their problem. Local opinion was that you couldn't make the Vinney without the Mother, the starter, the Yeast, Mould, Microbe whatever that triggered that particular and special fermentation of the curds that let the Vinney come. And to cut a longer, Tinker, tale short - the bar-maid (bless evey one of them), well, her Dad had been Dairy-man at that farm. He'd passed, as we all do, but the family, well, they'd left his old Dairy Coat hanging on its hook where it always had.

They soaked that old coat in a batch of skimmed milk and they took the curds and they pressed 'em in the 9 inch molds and they left 'em to sweat in that lovely new sterile Dairy....

And now they make Blue Vinney.

Some of this is true

 

[Dromengro]

Now I know where all the food has gone! I'm on rations and using up what's at the bottom of the freezer.

 

[Camino Chrissy]

Some of this is true

I wonder what percentage of "some" is true.

 

[Tincatinker]

I wonder what percentage of "some" is true.

I guess, really, its all true. Just probably not told in quite the way that other people might tell it. There was a cheese. Then there wasn't. Then there was again and the way that that was came about was more to do with determination and persistence than luck, but luck had its tiny part to play in the tale. The bar-maid whose dad had been Dairy-man in one of the last farms to make the Vinney and who overheard the conversation in the bar and who knew her old Dad's Dairy coat was still hanging on its hook and didn't know much about Yeasts and Moulds and Cultures but just happened to say and be heard by a bloke who did know all about Yeasts and Moulds and Cultures. That's all true.

All the rest of true is here https://www.dorsetblue.com/

 

[OTH86]

I lived in Trinidad and Tobago (in the Caribbean) for a few years and one of my favorite street foods was corn soup. I made that today with lots of hot peppers.View attachment 72639

BEAUTIFUL, @JillGat !! I would LOVE YOUR recipe, please?!

 

[Camino Chrissy]

BEAUTIFUL, @JillGat !! I would LOVE YOUR recipe, please?!

I have asked her in a PM...maybe she will give it publicly as I've not heard back yet.

 

[OTH86]

This is a daft story, though true, and absolutely nothing to do with nasty viruses, lockdowns, social isolation or busking a diet out of what you've got. But it is all about culture (culture as in yoghurt rather than a night at the Opera ).

Once upon a time when the world was young in an obscure corner of a place called Dorset the natives were crafty enough to skim the cream from their milk and still make an excellent cheese. This cheese was called Blue Vinney, possibly because it was a white cheese with blue veins in it. Tangy, full-flavoured and, at least locally, famous for its twang and its ability to make even the roughest of ciders taste good. As Progress happened, gradually, the milkers of cows stopped skimming their cream and making their own, special, cheese and instead sold all their milk to the Man. Came a time when there was just one farm, in one village, where the Vinney still sweated its way to maturity in the cool dark of the Dairy. And then even that was gone and the Man made Universal Cheddar, pale yellow, salty, toastable.

But, (isn't there always a but) one young family, awkward, some would say stubborn even foolish decided that the Vinney should live. They knew their cows used to give milk for the Vinney. They knew their Dairy used to make the Vinney. They would make Vinney. And they tried, and they tried, but they couldn't get the curds to turn to Vinney. They were puzzled and saddened. They knew they had built the lovely, modern, sterile, Dairy to the very best of standards but for some reason they couldn't make the Vinney.

It took an evening in the pub to solve their problem. Local opinion was that you couldn't make the Vinney without the Mother, the starter, the Yeast, Mould, Microbe whatever that triggered that particular and special fermentation of the curds that let the Vinney come. And to cut a longer, Tinker, tale short - the bar-maid (bless evey one of them), well, her Dad had been Dairy-man at that farm. He'd passed, as we all do, but the family, well, they'd left his old Dairy Coat hanging on its hook where it always had.

They soaked that old coat in a batch of skimmed milk and they took the curds and they pressed 'em in the 9 inch molds and they left 'em to sweat in that lovely new sterile Dairy....

And now they make Blue Vinney.

Some of this is true

WONDERFUL, @Tincatinker !! And now, I shall look around for some Dorset Blue!! ~~ after we all get sorted out!
Edit: How far is Woodbridge Farm from Heathrow?? I could maybe add a couple of days to my return from next Camino??? ;-)

 

[Tincatinker]

WONDERFUL, @Tincatinker !! And now, I shall look around for some Dorset Blue!! ~~ after we all get sorted out!
Edit: How far is Woodbridge Farm from Heathrow?? I could maybe add a couple of days to my return from next Camino??? ;-)

'Pends if you're planning to walk it. About 110 miles but through some lovely country. Otherwise a Train to Gillingham might shorten the stroll. Sturminster Newton is about nearest town & The Swan might do for a pilgrim's bed - sadly not a Albergue prices but they keep a decent pint.

 

[Kathy F.]

Wait, Chris. The shave ice IS the dessert! Eat those one after the other and you're definitely having dessert first...then second dessert.
But why not? It should be a camino tradition, second dessert.

And...I'm from Hilo, where they invented loco moco. But give me poke any day over loco moco. Sorry, @CWBuff , but ...
Haha - that means there's more for you! And you'll be so full that Chris and I will have the hula pie all to ourselves.

Lomi lomi salmon with anything. Except dessert. Malasadas.

 

[wjohnk]

WRT Blue Vinney - you need Gillingham in Dorset - NOT kent.

 

[PJN]

You put me to shame, Tinky!

You put me to shame, Tinky!

 

[PJN]

Hi all you wonderful pilgrims , and chefs and , eaters - this is my cauliflower fritters bubbling away. Too delicious with yoghurt and chopped mint dressing. I’m walking a few ks a day in New Zealand to reduce the eating pangs.
Loved the Vinny cheese story
X

 

[PJN]

Yesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret

Wow , sounds too superb. Do you live in the countryside , Tinky ?

 

[Bob from L.A. !]

yoghurt and chopped mint dressing

Now THAT sounds good !! Thanks

 

[dougfitz]

And now they make Blue Vinney

I do like redemption stories, all that bad cheese come good

 

[Tincatinker]

Wow , sounds too superb. Do you live in the countryside , Tinky ?

Not exactly. Small, pop. 22,000, coastal town. That said I have shingle beach, estuarine mudflats, water-meadow, woods, scrubland and open chalk downland all within 10-15 minutes walk. Only trouble just now is that much of my picking grounds are swarming with people who thought a Forager was the new SUV from Diahatsu

 

[Camino Chrissy]

Only trouble just now is that much of my picking grounds are swarming with people

Only trouble now is that many in self isolation are out and about getting in their half hour of exercise, which they never did before. Sounds like they have invaded your turf...I know they have mine.

 

[David]

Love your post, David! What's live yoghurt...I suppose I eat dead yogurt, but never knew it.

most yoghurt sold is just dead fermented milk with no health benefits, the biotics that caused the fermentation having been killed in the process - live yoghurt has living pro-biotic cultures which stay in the gut, enhancing the flora down there, pushing out the bad biotics and boosting the immune system as well as many other health benefits - scientists now know, for instance, that many cases of depression and mental problems come from bad condition of the bacteria in the gut, leaching out into the blood system and therefore into the brain.

 

[Camino Chrissy]

most yoghurt sold is just dead fermented milk with no health benefits, the biotics that caused the fermentation having been killed in the process - live yoghurt has living pro-biotic cultures which stay in the gut, enhancing the flora down there, pushing out the bad biotics and boosting the immune system as well as many other health benefits - scientists now know, for instance, that many cases of depression and mental problems come from bad condition of the bacteria in the gut, leaching out into the blood system and therefore into the brain.

I guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!

 

[OTH86]

I guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!

We (in the US) aren't yet a lost cause. Try kefir - but read the label!! Look for Non-Homogenized, Live Active Cultures.

 

[OTH86]

'Pends if you're planning to walk it. About 110 miles but through some lovely country. Otherwise a Train to Gillingham might shorten the stroll. Sturminster Newton is about nearest town & The Swan might do for a pilgrim's bed - sadly not a Albergue prices but they keep a decent pint.

Well, now, I failed to think about walking! Will have to look this up!! Something else fun to do during enforced homestay! This could be the option to changing Camino plans for Aug-Oct from Le Puy (undoubtedly, too many people)! Bless you, @Tincatinker !

 

[David]

I guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!

Seek it out Chrissy - you will live forever (well, as long as you stay away from all other humans and don't touch any surface).

 

[Tincatinker]

I guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!

Here you go Chrissy, grow your own https://products.wholefoodsmarket.c...tegory=dairy-eggs.yogurt&text=yoghurt starter

 

[Camino Chrissy]

We (in the US) aren't yet a lost cause. Try kefir - but read the label!! Look for Non-Homogenized, Live Active Cultures.

I live in a small midwestrn town. What you are saying sounds like a foreign language to me. I don't even have Trader Joe or Whole Foods unless I head into the Chicago suburbs and that will never happen...just saying.

 

[David]

If only I could find a supply of those awful thin soggy chips (fries), catering sized tinned tasteless peas, and some very thin sort of meat with a bit of bone in it that can be fried so that it is chewy, and maybe some white bread with a crust so sharp it cuts the gums ... plus a tiny frozen dessert still in the plastic container ... I could make myself 35 consecutive pilgrim meals and sort of virtual walk my way along the Camino ...watching The Way each evening ??

(I already have the wonderful Spanish wine so no problem there)

 

[Camino Chrissy]

Here you go Chrissy, grow your own https://products.wholefoodsmarket.com/search?sort=relevance&category=dairy-eggs&subcategory=dairy-eggs.yogurt&text=yoghurt starter

If I can order online, Tinky, I am "all in"! Sounds like an option!

 

[Tincatinker]

Once you have your starter and can get a "Mother" going the only problems are milking the cow and finding enough friends who like yoghurt

 

[Camino Chrissy]

If only I could find a supply of those awful thin soggy chips (fries), catering sized tinned tasteless peas, and some very thin sort of meat with a bit of bone in it that can be fried so that it is chewy, and maybe some white bread with a crust so sharp it cuts the gums ... plus a tiny frozen dessert still in the plastic container ... I could make myself 35 consecutive pilgrim meals and sort of virtual walk my way along the Camino ...watching The Way each evening ??

(I already have the wonderful Spanish wine so no problem there)

We love it all the same, don't we, David! I'll take those meals in a hearbeat if I could be there now and life was back to what it was just a few short months ago!

 

[Camino Chrissy]

Once you have your starter and can get a "Mother" going the only problems are milking the cow and finding enough friends who like yoghurt

I'm in a small village, but have no cows of my own. I can knock on farmer's doors and ask to milk one of their cows...I am sure they would oblige. I have friends in high and low places...no problem there to share.

 

[OTH86]

I live in a small midwestrn town. What you are saying sounds like a foreign language to me. I don't even have Trader Joe or Whole Foods unless I head into the Chicago suburbs and that will never happen...just saying.

Chrissy, do you have any local food co-ops? or dairy farms? (is that what they're called - can't visualize a farm that raises dairys

 

[Camino Chrissy]

Chrissy, do you have any local food co-ops? or dairy farms? (is that what they're called - can't visualize a farm that raises dairys

We have many dairy farms near me (they raise cows) and especially across the border in Wisconsin, not far away. They are starting to resurrect the old ways of producing artisan cheeses...yogurt, not so much.

 

[OTH86]

We have many dairy farms near me (they raise cows) and especially across the border in Wisconsin, not far away. They are starting to resurrect the old ways of producing artisan cheeses...yogurt, not so much.

Be the first in line for the new "products", Chrissy!! And talk to the owners, I'll bet they'll help you get a start on yogurt AND kefir - or sell it to you!!
¡Buen provecho!

 

[Camino Chrissy]

I'm "birdwalking" here, David, a term my rather newly deceased sister used to say when changing the subject midstream. You are one of the Camino angels...just saying! I hope you get to use your wings again in the near future along the camino paths we all love and hold dear.

 

[Delphinoula]

just saying if no yogurt you could order yogurt and kefir starters and with your milk supply you could be the next Dairy Queen there?

 

[CWBuff]

I guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!

Anything with Live Cultures
If you have them nearby - check out any European\East European grocery stores or supermarkets
they usually carry products like this

 

[Eleonore]

Yesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret

I’ll be right over! White or Red or Bubbly? Never mind, I’ll bring All

 

[Bob from L.A. !]

Rainy day homemade beef stew, a cucumber, tomato and red onion salad and fresh biscuits.

 

[alexwalker]

Today, April 18th, was to be my first day, walking out from Pamplona, crossing Alto del Perdon, and stopping for the night in Puente la Reina. Alas, a Chinese bugger has stopped me, leaving me in quarantine in heaps of snow in The Arctic.

But as a substitute for the planned tapas fiesta I was looking forward to way down in Spain, we had to make it at home, with bolinhos, croketas, Spanish meat balls, tortilla (spicy), salade Russe, and chicken clubs. All homemade, except the chicken. And of course with plenty of full-bodied Rioja wine. I am full now.

 

[Camino Chrissy]

And I would have been flying to Madrid from Chicago tomorrow, April 19th...my birthday.

 

[alexwalker]

H

And I would have been flying to Madrid from Chicago tomorrow, April 19th...my birthday.

Happy birthday Chrissy. Home alone?

 

[Camino Chrissy]

H

Happy birthday Chrissy. Home alone?

No, Alex, I am not alone...thanks for the birthday wishes and for asking. I have my hubby and one son with me, thankfully. Hubby has no interest in the Camino and he doesn't cook, although he is enjoying watching Efran's camino videos with me. My son is an avid backpacker (the AT, John Muir and Colorado trails) and has always accompanied me on my Caminos. A close driend is stopping by tomorrow with a gift at the door, and hopes to take me out to lunch when/if the coronavirus is gone!
Your meal looks fantastic and wish I could have been a 3rd person sitting at your table... I'm sure your company would have been pleasurable, like meeting at a dinner on the camino !

(Edited by Moderator)

 

[alexwalker]

Your meal looks fantastic and wish I could have been a 3rd person sitting at your table... I'm sure your company would have been pleasurable, like meeting at a dinner on the camino !

Thank you! Yes, imagine all the stories and reflections to be shared over a Camino meal.

 

[Bob from L.A. !]

Home made pizza in a skillet.........

 

[Bob from L.A. !]

Paella !

 

[Camino Chrissy]

Home made pizza in a skillet.........View attachment 73766

Is it cooked on the burner or the skillet tucked in the oven?

 

[Camino Chrissy]

Paella !View attachment 84524

Yum..looks a lot like your pizza.

 

[Bob from L.A. !]

Is it cooked on the burner or the skillet tucked in the oven?

I sttretch it and top it in the skillet then place it in a 400 degree oven for 20 minutes. Super easy recipe

 

[Mycroft]

I'm sure I am not alone in this dilemma when I say being quarantined all these days has caused my knowledge of home cooking and my waistline to both expand.
Since this all began I have been watching much more television and have even resorted to taking in several cooking shows and have found some of them to be interesting and educational. With so many "unknowns" still out there about this virus I have been cooking much more at home and I thought it might fun to post some photos of what we have all been indulging in while we are all awaiting the green light to move forward with our lives.
Below is a baked Manicotti pasta dish I made for dinner. (See photo)

Bravo. I haven't made manicotti for years. I have a great vegan recipe for it. You've inspired me!

 

[Bob from L.A. !]

You've inspired me!

Very easy to make. If I can do it, anyone can do it...

 

[SacredSteps]

Guilty as charged and - honestly - several of you may be charged with aiding and abetting!

 

[Bob from L.A. !]

Honey garlic chicken over steamed white rice

 

[Camino Chrissy]

Looks yummy, Bob!