thank you MsMarm for the detailed recipe I'm going to the store tomorrow and see with the cauliflower looks like. I know what you're talking about when you say sesame oil is strong it can be overpowering and too much can run the dish. When I make it. I'll take a picture posted here. Thanks again for your help
Kim

MsMarm, I also like to roast cauliflower. LIke you, I toss the florets with olive oil, salt/pepper, and roast at 450. I like to sprinkle them with Parmesan when they come out of the oven...some chopped chives can be good, too. I use balsamic on many roasted veggies...green beans and red onion are one favorite combination. I usually sprinkle on the balsamic immediately after roasting.

This topic made me remember some cherry tomatoes I have. I think I'll roast them with shallots tonight and toss with balsamic and chopped basil to have with grilled salmon.

Poor husband has a toothache and a dentist appointment this morning. I'll have to figure out something soft that he can eat for tonight. We had soup, creamed spinach, and purred squash last night. I have some cheese enchiladas that I bought at Jim's. Depending on how bad the tooth is that may be our dinner tonight.

I'm going to make a replay of the fresh garlic and pepper pasta with jalapeno cream sauce,and I think I'll sauté some shrimp to go on top. I may pick up some bread and make my never to be forgotten garlic bread. I'll make my mind up when I'm at the store.

My husband had oral surgery on Wednesday. We've been having soft foods too. I made some custard. We're having soups. I think I'm going to make risotto tonight and add some browned ground turkey that's very well broken up. I'll puree some carrots and maybe have creamed spinach. I'm running out of ideas. Anybody have any. I figure he can have spaghetti sauce. I'll have to serve it over orzo though.

MsMarm, grape seed oil is used not for flavor but for it's very high smoke point.

the cauliflower was a bit pricey, so I put it on hold for now. Sautéed some shrimp in butter, garlic and Marin Sake , put it on top the fresh pepper pasta and added a few more red pepper flakes decided not to use the jalapeno cream sauce.

I had a 1 inch thick pork loin chop that I cut in half gave it a slight tenderizing seasoned and pan fried along with a wild Rice melody cottage cheese and some steamed broccoli. Dessert was mamas peanut butter pound cake and a glass ice cold milk.
I tried to post last night but it would let me scroll down page? so here goes.

I'm not sure what I'm going to do for dinner tonight. I've got a ham and could do broccoli and potatoes au gratin. I also have TJ's teriyaki chicken and chicken fried rice.

Leni good to see the site back up and running. my vote is for teriyaki chicken and fried rice.
I still have some Costco loin chops in the refrigerator. So dinner tonight will include some fresh flour tortillas that I got at the store yesterday. I couldn't resist the flour tortillas. There are coming off the cooling rack. Any hotter and they would've melted the plastic bag they were in they were put in. Last night I diced up a pork loin and added some tomatillos and some roasted Anaheim peppers garlic and onion kind of a chili Verde, so to say, also had some cumin and oregano in it. I'm thinking maybe a bean and cheese burrito with the pork loin on the side. but I'm just thinking out loud here right now.

We're having pork ribs, cole slaw and baked beans. Glad to see things up and running here again!

Champagne, how are you doing the ribs? That dinner sounds good. I've decided to do the chicken.

champagne the dinner sounds great. When I think of ribs coleslaw, baked beans, I think loves barbecue pit. Do they have those in LA? I think they're all closed down here now. I have a big slab of pork ribs in the freezer that I need to cook soon before they get freezer burn. I'm glad to see the site is up and running to speed, I noticed before the site went down that it was moving very slow but everything seems to be working great now.

Leni I've never been able to make fried rice. It just never seems to come out right. Got a tips for me?

Leni, my husband cooked the ribs on Sunday. I kept them wrapped in foil in the fridge and just reheated them (covered) in a low oven last night. He uses a method he got from Weber and cooks them on the grill the entire time. He seasons them (a day in advance) with salt, pepper and a rub. He puts a mixture of apple juice and chicken stock in the drip pan and uses that mixture to baste them while they cook. Then he finishes them off with BBQ sauce toward the end of cooking. I must say they're awfully good, and I like having them cooked in advance to reheat or freeze. Before I reheat them, I brush on more BBQ sauce.

BTW, the cole slaw I served with the ribs is wonderful, even if you're not a horseradish fan. My kids aren't and they gobble up this stuff. I promise it's worth trying when it comes to a cream-style cole slaw.

Cole Slaw With Horseradish Dressing

2 T. sugar
3 T. vinegar (I use apple cider vinegar for this)
1/4 tsp. salt
1 tsp. celery seed
1/3 cup mayo
1/3 cup sour cream
1-2 T. horseradish, or to taste (I use "Silver Springs Cream Style Prepared Horseradish" I get at Stater Bros.)

About 8 cups shredded green cabbage
Optional - chopped green onion to taste

Combine sugar, vinegar, salt and celery seed. Stir and let sit until sugar and salt dissolve. Mix in mayo, sour cream and horseradish. (Best made serveral hours ahead. Cover and keep chilled.) Right before serving toss with shredded cabbage and, if using, green onion.

When I BBQ I do it all on the grill. If you do it right it comes out juicy and tender. You just don't get the depth of smoky flavor if you do most of the cooking in the oven.