• Menu
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Before Header

  • About Us
  • Lexicon
  • Contact Us
  • Our Store
  • ↑
  • ↓
  • ←
  • →

Balloon Juice

Come for the politics, stay for the snark.

Today’s GOP: why go just far enough when too far is right there?

My years-long effort to drive family and friends away has really paid off this year.

Roe isn’t about choice, it’s about freedom.

“Jesus paying for the sins of everyone is an insult to those who paid for their own sins.”

Despite his magical powers, I don’t think Trump is thinking this through, to be honest.

We are builders in a constant struggle with destroyers. let’s win this.

If you tweet it in all caps, that makes it true!

You don’t get to peddle hatred on saturday and offer condolences on sunday.

They love authoritarianism, but only when they get to be the authoritarians.

Whatever happens next week, the fight doesn’t end.

Usually wrong but never in doubt

You don’t get rid of your umbrella while it’s still raining.

Red lights blinking on democracy’s dashboard

I’d hate to be the candidate who lost to this guy.

We are aware of all internet traditions.

The words do not have to be perfect.

If you are still in the GOP, you are an extremist.

Too often we hand the biggest microphones to the cynics and the critics who delight in declaring failure.

I was promised a recession.

In my day, never was longer.

If senate republicans had any shame, they’d die of it.

Fuck the extremist election deniers. What’s money for if not for keeping them out of office?

Republicans don’t want a speaker to lead them; they want a hostage.

Jesus, Mary, & Joseph how is that election even close?

Mobile Menu

  • Winnable House Races
  • Donate with Venmo, Zelle & PayPal
  • Site Feedback
  • War in Ukraine
  • Submit Photos to On the Road
  • Politics
  • On The Road
  • Open Threads
  • Topics
  • Balloon Juice 2023 Pet Calendar (coming soon)
  • COVID-19 Coronavirus
  • Authors
  • About Us
  • Contact Us
  • Lexicon
  • Our Store
  • Politics
  • Open Threads
  • War in Ukraine
  • Garden Chats
  • On The Road
  • 2021-22 Fundraising!
You are here: Home / Politics / Domestic Politics / News from the Ward (and Open Thread)

News from the Ward (and Open Thread)

by Betty Cracker|  December 26, 20127:59 am| 46 Comments

This post is in: Domestic Politics, Food, Open Threads

FacebookTweetEmail

I took y’all’s advice and cancelled the Christmas soirees due to illness. Actually, my husband called people and told them I was down with possibly the flu. A few people turned up anyway, but they were forewarned, so if they get the crud, it’s not my fault.

From what I hear, this nasty virus is laying people low nationwide. I feel a little better today, but still shaky. I’ve been piled up on the sofa since Saturday. Thank god for Roku. I’ve watched a ton of movies plus a couple of seasons of Julia Child’s “The French Chef” from the 1960s.

My dogs joined me on our L-shaped couch, mimicking my burrowing behavior with whatever blankets and throws they could steal from my nest. These glowing green eyes have haunted my fever-wracked dreams:

couch Dec 2012

I went ahead and cooked a ginormous standing rib roast that I already had on hand, but I haven’t tried it yet. My husband says it’s good. I usually make French onion soup with roast leftovers, which I plan to do this time as well. But now I’ve got tons of leftovers. Any suggestions?

I hope you all had a nice holiday. Please discuss whatever!

[X-posted at Rumproast]
FacebookTweetEmail
Previous Post: « Early Morning Open Thread: Tolkien Fellowship
Next Post: Abject Surrender is the Best Negotiating Strategy »

Reader Interactions

46Comments

  1. 1.

    cathyx

    December 26, 2012 at 8:03 am

    Beef Stroganoff.

  2. 2.

    Handy

    December 26, 2012 at 8:15 am

    Merry happy ChristaHannaKwanza to all!

  3. 3.

    Steeplejack

    December 26, 2012 at 8:17 am

    Up early on dogsitting patrol here in NoVa. Hurled the pooches out into the backyard in the teeth of a raging storm of faint, dusty snow already turned to mild sleet. Now they are pouting and claiming frostbite in front of the fireplace and on the designated dog chair, respectively. But doing that while sleeping, of course.

    I just had the last cinnamon roll from yesterday’s homemade batch with a cup of joe and in a bit will cook a little bacon and scramble an egg. CIA cook guy is coming over this morning to do more food-related stuff, so I will take the opportunity to head home and spend some quality time with the housecat.

    Yesterday felt like Sunday, but today does not feel like Monday. My internal clock is confused.

  4. 4.

    Maude

    December 26, 2012 at 8:22 am

    @Steeplejack:
    It does feel like Monday.
    Those poor dogs are so put upon. It will take them hours to recover.
    We will be getting heavy rains and winds later and then it goes away tomorrow. We are lucky.
    Of course, if the temps go down, it’ll get nasty.

    Betty, have delightful daughter freeze the leftovers.
    Be careful with this thing. It is serious. It’s the feeling tired that gets you.

  5. 5.

    Elizabelle

    December 26, 2012 at 8:30 am

    Betty: so glad you’re back and blogging.

    A friend used to make some fabulous stuffed peppers with leftover slices of beef. Here’s the recipe:

    ingredients:

    chile peppers for stuffing
    leftover roast beef or steak
    grated cheese
    sour cream

    Anaheim or other mildly hot chile peppers: broil them until their skins blacken. (Or you could hold them over a gas flame with tongs.)

    Cool peppers, you can take off the blackened skin if you like (I do, if memory serves); cut them to remove the seeds.

    Stuff the peppers with sliced leftover beef; top with lots of grated cheese.

    Broil them again, until the cheese melts and even browns.

    Top with sour cream (and whatever else you like; green onions, guacamole, sliced black olives, whatever) and enjoy.

    They are so delicious, and very easy once you prep the chile peppers.

    I’m sure you could use chicken or lamb or whatever you have on hand, or even skip the meat entirely.

    Don’t remember if it’s important to keep the chile pepper intact. I think I used to slit them lengthwise and fold them together under the cheese, but it’s been a while …

  6. 6.

    c u n d gulag

    December 26, 2012 at 8:37 am

    Well, you could send them to me!

    Not to, though.

    I’m glad you’re feeling better.

    You could do a stir-fry with the leftover beef.

    Of course, beef stroganoff with lots of mushrooms sounds pretty damn good, too. Add a bit of port wine, just as the mushrooms are finishing, to give them some extra flavor.

  7. 7.

    Maude

    December 26, 2012 at 8:38 am

    @c u n d gulag:
    That sounds very good.

  8. 8.

    Aimai

    December 26, 2012 at 8:40 am

    Jeezus I would so much rather be home sick on my own sofa than where I am now. We could only get family time off to see my husbands parents at Christmas–usually we manage to see them during spring break but the kids don’t have overlapping holidays. We are in anti christmukkah land stuck in a gated Florida retirement community with two frail people who don’t celebrate Christmas–so no decorations, special food, gifts, visitors. I gave up my family Christmas/saturnalia for this. It’s one inedible, stale, grim meal after another, uncomfortable bed, everyone but me is sick, and no working Internet so I can’t publish in Steve m’s blog.

  9. 9.

    Raven

    December 26, 2012 at 8:52 am

    Burn that gator blanket.

  10. 10.

    Betty Cracker

    December 26, 2012 at 8:55 am

    @cathyx: Great suggestion!

    @Maude: The complete lack of energy has been the hardest part of this. I fell asleep watching something on regular TV last night and woke up to an awful infomercial, but I couldn’t summon the energy to reach for the remote.

    @Elizabelle: That sounds incredibly awesome too. We have some home-grown peppers around, but they aren’t hot peppers. Still, I bet they would work fine.

    @c u n d gulag: Port wine, eh? I got a bottle for Xmas and wasn’t quite sure what to do with it (it’s not something I usually drink or cook with), but that sounds pretty good. I adore mushrooms.

    @Aimai: That sounds dreadful! And even the one bright spot — the weather — is about to turn to shit, from what I’m told. Yuck. My sympathies.

  11. 11.

    c u n d gulag

    December 26, 2012 at 8:56 am

    @Maude:
    Right at the end, as they’re about done, I use some port whenever I make mushrooms, as well as just a hint of teriyaki sauce, and then cook out the alcohol for a minute or so.

    The mushroom flavor just explodes in your mouth.

  12. 12.

    tesslibrarian

    December 26, 2012 at 8:57 am

    My flu hit on Saturday, too, except the super high fever and horrific coughing caused me to surrender immediately. Not that that helped–I’ve barely slept and my body is ragged from coughing. I wanted to see the dr today to make sure it isn’t turning into pneumonia, but can’t get in until tomorrow with the PA.

    On the upside, my husband managed to make a really lovely pot roast all on his own, which means now pot roast is one of the handful of things he can cook himself. He is less excited about this development than I am.

  13. 13.

    Birthmarker

    December 26, 2012 at 8:58 am

    Freeze in portions, then turn into quesadillas, fajitas, tacos and beef veg soup over the next few weeks.

  14. 14.

    Joe Doaks

    December 26, 2012 at 9:02 am

    That’s what shepherds pie is for. Put the meat through cuisinart, mix in gravy and peas. Put it in a casserole dish and cover with mashed potatoes. Bake till it’s warm.

  15. 15.

    c u n d gulag

    December 26, 2012 at 9:03 am

    @Betty Cracker:
    Betty,
    After you use some port on the mushrooms, save some, and when you’re making a pot roast, or stew, put some in along with whatever other red wine you’re using. Not too much, or it’ll be too ‘porty’ and a sweet.
    Remember – you can always add more, to taste, but you can’t take out, once it’s in there.

    Also too – there are a ton of good recipes for pears poached in port on the intertubes. They make a great winter dessert.

    I love port, with some blue cheese, crackers, and apples, pears, and/or grapes, as an appetizer – or, strange as it may seem, even as a dessert.

  16. 16.

    MikeJ

    December 26, 2012 at 9:03 am

    @Betty Cracker: in re port, try the forerunner to eggnog, the Flip.

    Add ice, one raw egg, a tsp of sugar (superfine or powdered may work better) and a shot of port to a cocktail shaker. Shake vigorously without stopping for two minutes. Strain into a glass, grate some nutmeg on.

  17. 17.

    RossInDetroit, Rational Subjectivist

    December 26, 2012 at 9:06 am

    I dragged a bad respiratory thing home from Mexico and spent 4 days basically horizontal and unconscious. Feel pretty good today. One thing I’ve learned is that once you start coughing, it’s serious. You cannot just power through that. Unless you get rest and fluids you’re risking bronchitis or worse.
    I’ll try to get out to the mall and have a walk today (it’s cold and snowy outdoors). I haven’t walked more than 10 feet at a time since Friday afternoon.

  18. 18.

    Elizabelle

    December 26, 2012 at 9:08 am

    Did we miss our opportunity to send out invites to our flu ward party?

    And these folks will not get comfy sofas, quilts and boxer dogs.

    Me first: Calling dibs on the Fox and Friends “stars”.

    Gretchen: look out for those nice shoes. Whoops!

    Steve: let’s give you diarrhea of another region.

    Yes, it’s mean.

    But we’re not armed.

    With anything but germs. Lots of germs.

  19. 19.

    Elizabelle

    December 26, 2012 at 9:11 am

    @MikeJ:

    Wow, that and cund’s suggestion re port in finishing mushrooms sound delicious.

    Think we have a bottle around somewhere …

    Port’s also great with nuts and blue cheese.

    ETA: Ah. cund aka Mr. Gulag beat me to it. Need to read down on threads.

  20. 20.

    Phylllis

    December 26, 2012 at 9:15 am

    @Joe Doaks: That’s what I’m going with mine for supper tomorrow night. Tonight is boneless chicken breasts and salad for a bit of detox.

  21. 21.

    Gozer

    December 26, 2012 at 9:22 am

    Dr. Mrs and I are off till the end of Jan. (Joys of the academic life). For now we’re getting much needed rest and she’s editing a book/keeping me in my toes with sundries.

  22. 22.

    NotMax

    December 26, 2012 at 9:35 am

    I keep a bottle of Jack Daniels in the abode solely to use for finishing cooking mushrooms. Imparts a yummy piquancy.

    And now for something completely different…

    Interesting recounting of the just-deceased Jack Klugman’s strong affect on health care legislation.

  23. 23.

    c u n d gulag

    December 26, 2012 at 9:38 am

    One more tip:
    If you’re making beef stroganoff, and you’re not using some sour cream, along with your cream or 1/2 & 1/2, then you’re really missing something.

    Just don’t add it too early, or it breaks apart. Add the sour cream after you take the pan with the beef, ‘shrooms, and cream off the burner, pour that over the noodles or rice, and garnish it with some dill.
    When I make mine, I use more sour cream than regular cream. I sometimes make it with just sour cream, added right at the end.

    YUM!

  24. 24.

    Cassidy

    December 26, 2012 at 9:39 am

    Beef stew! I made one on Christmas Eve and am having the leftovers today. I like to add some cilantro just to make it kind of tangy. Or lemon juice should do. Don’t forget the flour unless you want beef and vegetable soup.

  25. 25.

    bemused senior

    December 26, 2012 at 9:41 am

    Glad you’re better. Turn your leftovers into roast beef sandwiches and your onion soup for as many of your guests who you missed on Christmas that want to come on New Year’s Eve.

  26. 26.

    Svensker

    December 26, 2012 at 9:41 am

    @Birthmarker:

    What you said. Also French Dip sandwiches, Philly cheese steak sandwiches, and also Brazilian sandwiches (with beef, melted mozzarella, and spicy red pepper sauce).

    And old thing I used to do, from an ancient Joy of Cooking, is make devilled beef. Coat beef strips with mustard mixed with some worcestershire, dip in bread crumbs, then fry in some good grease. Fun.

  27. 27.

    Paul in KY

    December 26, 2012 at 9:42 am

    @RossInDetroit, Rational Subjectivist: Hope you don’t have the consumption.

  28. 28.

    Raven

    December 26, 2012 at 9:45 am

    @tesslibrarian: Pretty slow out there in the Classic City this morning. I hit a couple of Kroger’s hoping for one of those super-cheap post holiday turkeys but a $1.09 LB breast was the best I could do. You tried the new vegan joint on Broad?

  29. 29.

    NotMax

    December 26, 2012 at 9:46 am

    Depending on your tolerance, between the red wine in the beef dish and the sherry in the onion soup, you might have to hire a designated eater.

    :·)

  30. 30.

    tybee

    December 26, 2012 at 9:52 am

    a bit of good balsamic vinegar can be used in lieu of port as a finish for ‘shrooms sauteed in butter.

  31. 31.

    Gus

    December 26, 2012 at 9:57 am

    I’m guessing the pups would have some ideas about those leftovers.

  32. 32.

    jeffreyw

    December 26, 2012 at 9:58 am

    Ran the tractor out to the road and back, scraping snow. Six inches and still some coming but it is tapering off. We had a stuffed chicken for xmas dinner and are going to be short of leftovers to eat with the half bushel of cornbread dressing I made. Thawed a big pork shoulder overnight and have than roasting with plenty of garlic to make up for the lack.

  33. 33.

    ThresherK

    December 26, 2012 at 10:00 am

    “Mimicking”?

    No, that’s what I call devotion. I mean, if you were up North where I am, I’d call it “preparing to move in on a stationary heat source”.

    Get better. And I don’t have any recipe suggestions, but something with a bit of zip always does my respiratory tract well when that part’s ill. Pho, or hot chocolate with a pinch of cayenne?

  34. 34.

    Origuy

    December 26, 2012 at 10:25 am

    I’m at my dad’s in Bloomington. A blizzard hit Indiana last night. There are 40 cars stuck on Ind. 37 between here and Indianapolis.

  35. 35.

    Schlemizel

    December 26, 2012 at 10:26 am

    I used to love taking very thin slices of very rare roast beast and spreading a little horseradish and then rolling them around a nice pickle.

    The problem to me with leftover rib roast is that I liked it on the rare side and the second cooking screws that up. So the most I liked to do was something like an open-face Philly. I’d saute onions, peppers and mushrooms, slice the beef thin & place on a nice chunk of baguette top with the veggies and then provolone. Put that under the broiler just until the cheese melts. The beef is warmish by that point. Left over juice makes an excellent dipping sauce.

    Man! I am really hungry now!

  36. 36.

    Birthmarker

    December 26, 2012 at 10:32 am

    @Svensker: This sounds super yummy, and my very pickty crew would all eat it. (I have spent 33 years as an in house short order cook…)

  37. 37.

    RaflW

    December 26, 2012 at 10:44 am

    Had a pretty tasty Christmas. The in-laws bought a couple of beef tenderloins (I was a bit nervous, they opted for $6.99/lb cuts from Piggly Wiggly here in Wisconsin).

    I’d never prepared beef tenderloin (but had done pork ones). I did a hot sear in a skillet with garlic, salt, dry mustard and cracked pepper, then oven-roasted. Deglazed the skillet with wine and onions, then strained, reduced and added butter and a bit more dry mustard.

    Success! It was too rare for some, so I had to quick-roast some slices, but it was good and decently tender. Now there’s some very rare left-overs.

    Should I reheat, or slice thin for sandwiches. Is day-old very rare cold beef just too much like eating raw cow right from the fridge?

    ETA: Schlemizel’s idea sounds fantastic. And we have a good bakery nearby, and plenty of cheese slices left over. Mmm, hot sandwiches!

  38. 38.

    PeakVT

    December 26, 2012 at 11:28 am

    Any suggestions?

    Yes, two. See photo above.

  39. 39.

    Betty Cracker

    December 26, 2012 at 11:36 am

    @PeakVT: Haha! Yes, the girls got their Christmas dinner, even if I didn’t. I dragged myself up from my sick bed to do the carving (after washing my hands thoroughly and trying not to breathe on the food, of course). I divided the rack between them as usual, and they enjoyed it very much.

    Thanks for the other great suggestions, everyone! Another idea I had was to try to replicate a Buffalo, NY-area favorite: beef on weck (sandwich). My hubby’s from Buffalo, and I’ve tried those a few times when we’ve visited — very tasty! Basically, it’s thinly sliced roast beef and horseradish sauce on a roll that has kosher salt and caraway seeds on it (the roll is the “weck” part, I guess). I’m not up to baking rolls, but I can probably manage doing an egg wash on Kaiser rolls, dusting them with kosher salt and caraway seeds and baking them for a few…

  40. 40.

    JCT

    December 26, 2012 at 12:14 pm

    @Raven: I was going to suggest the same thing — glad you did it first.

    I was at the Arizona – Gators game, it was awesome!

    Glad you’re on the mend, Betty. I made a bunch of yeast rolls last night and my husband was happily planning to eat the rest for breakfast. He got up before me and I heard many 4-letter words. Apparently college-age son woke up in the middle of the night and ate them all…. guess I have to make some more tonight!

  41. 41.

    Bob In Portland

    December 26, 2012 at 1:31 pm

    Two-headed dog. Two-headed dog. I’d be working in the Kremlin with a two-headed dog.

  42. 42.

    J R in WV

    December 26, 2012 at 2:36 pm

    I’ve found that dry sherry is really good in mushroom soup, or any cream dish. Krogers is now selling fresh shittaki mushrooms, which are the best for soup and other fresh mushroom cookery.

    We have some Oak logs with 3 different strains of shittaki spawn plugged in, Spring should be mushroom plentyful. The logs last for years, with the first 2-3 years really big flushes after a rain, then it tapers off, but with several logs you get a useful amount after a rain for a long time.

  43. 43.

    LarryB

    December 26, 2012 at 4:07 pm

    Leftovers? Freeze ’em and come back next week when you feel better. When you do….Tacos, of course!

  44. 44.

    Ellyn

    December 26, 2012 at 4:57 pm

    Soups, stews and meat pies. You can always freeze them. You need chicken soup for what ails you. Seven people were missing from our political organizing committee a couple of nights ago. One went to see her granddaughter in a dance show. The other 6 had the flu. I can’t believe the large number of people that I personally know who have this flu.

  45. 45.

    tesslibrarian

    December 27, 2012 at 12:49 am

    @Raven: not yet. Given the previous establishments in that space, I kind of wonder if they had to so some sort of industrial clean up to have vegan-qualified tap water. Have you been there yet?

    Sorry to be so unresponsive today. I spent the day trying to doze off and catch up on sleep, but it’s just not happening. Did you find any stray beetles? My husband said they used ants for the same purpose at summer camp when he was a kid.

  46. 46.

    reality-based

    December 27, 2012 at 1:03 am

    Best Beef Sandwiches ever: with arugula, roasted red bell peppers, garlic mayonnaise. Easy, incredibly delicious.

    1. Either ciabatta bread, or a baguette – some kind of hefty bread, that’s not too thick to chew. (I usually make these on a big baguette or ciabatta loaf, then slice into 2-inch wide sandwiches)

    2. Roasted Garlic Mayonnaise: Roast two or three – or four – heads of garlic till smooshy. Scoop out about a cup and a half or two of Hellman’s mayonnaise into a bowl . (you’ll want plenty of this stuff) . Squeeze heads of roasted garlic so the smushy cloves join the Mayonnaise; beat well with a fork or whatever till it’s smoothly blended. Spread both sides of bread THICKLY with this sauce

    3. Cover the bottom of the bread with arugula, (lots of it), then layer on the thinly sliced beef. (the rarer, the better. )

    4. Open a jar of roasted red bell peppers. Pat them with paper towels till they are VERY dry (this step is important), then slice into appropriate-size slices and put on top of the roast beef. Salt and peppers, then close up and slice the sandwiches.

    5. Serve with additional garlic mayonnaise on the side.

    I usually do these – when I’m doing them for a party, where they disappear in seconds – with a couple of tri-tips I’ve grilled or broiled – but prime rib would be even better.

Comments are closed.

Primary Sidebar

Fundraising 2023-24

Wis*Dems Supreme Court + SD-8

Recent Comments

  • Matt McIrvin on Tuesday Morning Open Thread: Smorgasbord (Mar 21, 2023 @ 10:00am)
  • VeniceRiley on Tuesday Morning Open Thread: Smorgasbord (Mar 21, 2023 @ 10:00am)
  • schrodingers_cat on Tuesday Morning Open Thread: Smorgasbord (Mar 21, 2023 @ 9:57am)
  • Betty Cracker on Tuesday Morning Open Thread: Smorgasbord (Mar 21, 2023 @ 9:57am)
  • Soprano2 on Tuesday Morning Open Thread: Smorgasbord (Mar 21, 2023 @ 9:56am)

🎈Keep Balloon Juice Ad Free

Become a Balloon Juice Patreon
Donate with Venmo, Zelle or PayPal

Balloon Juice Posts

View by Topic
View by Author
View by Month & Year
View by Past Author

Featuring

Medium Cool
Artists in Our Midst
Authors in Our Midst
We All Need A Little Kindness
Classified Documents: A Primer
State & Local Elections Discussion

Calling All Jackals

Site Feedback
Nominate a Rotating Tag
Submit Photos to On the Road
Balloon Juice Mailing List Signup
Balloon Juice Anniversary (All Links)
Balloon Juice Anniversary (All Posts)

Twitter / Spoutible

Balloon Juice (Spoutible)
WaterGirl (Spoutible)
TaMara (Spoutible)
John Cole
DougJ (aka NYT Pitchbot)
Betty Cracker
Tom Levenson
TaMara
David Anderson
Major Major Major Major
ActualCitizensUnited

Join the Fight!

Join the Fight Signup Form
All Join the Fight Posts

Balloon Juice Events

5/14  The Apocalypse
5/20  Home Away from Home
5/29  We’re Back, Baby
7/21  Merging!

Balloon Juice for Ukraine

Donate

Site Footer

Come for the politics, stay for the snark.

  • Facebook
  • RSS
  • Twitter
  • YouTube
  • Comment Policy
  • Our Authors
  • Blogroll
  • Our Artists
  • Privacy Policy

Copyright © 2023 Dev Balloon Juice · All Rights Reserved · Powered by BizBudding Inc

Share this ArticleLike this article? Email it to a friend!

Email sent!