#group dinner

[marcishaun]

[laurkamkitchen]

German Potato Salad

This easy German potato salad is the best combo of tender red potatoes, crisp bacon bits, tossed with coated with a warm honey Dijon vinaigr

I thought a good German potato salad would be the perfect side to accompany my dad's venison pastrami reubens. I liked the look of this recipe because it used baby potatoes and dijon mustard.

I made this in full, choosing to cook my bacon in strips rather than slicing it before hand. It might have taken longer to cook this way, especially because I had to do it in batches, but with the boiling time for the potatoes, it wasn't too bad of a setback.

I really wish I had quartered my potatoes rather than halving them, but at that point, I was running out of time and couldn't afford to dillydally. But I do think this would have been worth it, as it would have allowed the potatoes to absorb more flavor in the long run.

The dressing was phenomenal and you can't go wrong with bacon, so this was overall delicious, though not as creamy as I was expecting. Again, it really would have been more flavorful with smaller chunks of potatoes, but now I know for next time.

[laurkamkitchen]

Homemade Thousand Island Dressing

Know exactly what's in your creamy and delicious Thousand Island Dressing when you make your own with this easy recipe that's ready in no ti

What better way to enhance my dad's venison pastrami reubens than to make a homemade thousand island dressing?

I halved this using sweet pepper relish and adding quite a bit of extra salt and lemon juice, true to most dressings I make. The result was delicious and a perfect pairing for these classic sandwiches.

[laurkamkitchen]

How to Make Homemade Ice Cream Cones

Learn how to make Homemade Ice Cream Cones, a simple recipe that will make your kitchen smell like an ice cream parlor. Enjoy with my No Mac

I wanted to make homemade ice cream cones to act as the base for my peach cobbler cones, and this recipe was honestly one of the few I could find that didn't require a cone making machine. I quickly learned why.

I made this in full, skipping the dipping and using our big pancake griddle. Unsurprisingly, my first cone did not turn out great, but the shape definitely improved from there. The instructions are rather vague and unhelpful in terms of how you actually get to that shape, so it did take a few before I really felt like I was truly making stable, usable cones. My fingers felt a bit singed by the end, but I was overall pretty pleased with myself.

However, I then made the mistake of putting these in the refrigerator until I was ready to serve. When I went to take them out, they had become soft and chewy, nowhere near the crispness they had when they went in.

I also think I could have made them a little bit thinner, which also would have made them more crispy. Even prior to the fridge mistake, they did seem a bit too soft.

They tasted great, but the texture was definitely embarrassing. Thankfully, the lavish presentation and richness of the cobbler and ice cream combo helped salvage them, but I definitely learned a lesson here, although I'm not sure the homemade element was worth it in this case, unless you have an actual ice cream cone maker to see you through.

[learning-k0rean]

회식

[hwoe·shik]

(noun) group dinner, get-together, afterwork

[laurkamkitchen]

I was all over Remus’s idea to make fish tacos for our May Dip dinner; it’s been ages since I’ve had any, and they seemed like the perfect early summer meal.

We were anticipating a bigger crowd so we upped the proportions here to about 15 tacos using cod we got from our local fish market, Heineken, sour cream, this pico de gallo recipe, and largish flour tortillas since we’re still in the UK and have little else in terms of our options.

We made our pico and the sauce ahead of time, which I think was totally a good call, as it allowed the flavors of both to meld a little in the fridge. I added an extra pinch of cayenne to the sauce which I think really put it over the edge; it was honestly incredible, by far my favorite part of this all-around delicious recipe.

We used Remus’s cast iron to fry all the fish, ultimately doing, I think, about three or four batches. I did the tortillas in another little pan on the stove, and we put everything in the oven to keep it warm until we were ready to eat.

Overall, this was absolutely delicious, a great dinner to easily make in a big batch. Though I don’t have it often, I do love fried fish, so this was truly such a treat. Would definitely make again.

[seihou-inner-space]

O3O422

I am in mild pain, but I think I'll be good whenever I get my food.

I don't really know what I'm doing or feeling right now other than just tired, The unfortunate thing is that today is Dr. Pepper's birthday. Supposedly he invited a bunch of people over to celebrate. I don't really know how to feel about that.

Anyway, April 1st was our official end for group therapy. I made Kelly and Whitney a "dragon", and they both loved it. My hand was definitely starting to get sore from crocheting that much and without break. My work paid off though. Made me wish I was ambidextorous. =(

So yeah, we had our dinner at a Meditterenean (can't spell =( ) place called Fadi's. It was really good!

Also, Whitney told us (confirmed really) that she's bisexual! She was surprised that we had our suspicions, but it made sense.

It was a bittersweet dinner. I'm definitely going to miss our group. And our therapy book is getting popular! So that's pretty cool!

That's pretty much it. I still need Thursday's off for individual therapy, but now there's no group (at least in-person ;) )

[live-from-the-moon]

Went out with my buddies last night and wasn't the shortest friend for once