These are from frozen so were thawed and patted quite dry with paper
towels. Melt a couple of Tbs. of butter in a fairly hot non-stick
skillet. Season the scallops with S&P and cook them them until golden
brown on each side and just opaque in the center. Don't overcrowd the
skillet. Don't over-cook scallops or they will become tough. Remove
the scallops with a slotted spoon to a plate and keep warm. Add some
fresh lemon juice to the remaining butter in the skillet and heat it and
then drizzle it over the scallops.

I'll be cooking some sliced fresh yellow squash in a little bit of
salted water in the microwave to have with the scallops.

What are you folks cooking/eating tonight?

Jill

On 2024-03-28 7:23 p.m., jmcquown wrote:
> These are from frozen so were thawed and patted quite dry with paper
> towels.  Melt a couple of Tbs. of butter in a fairly hot non-stick
> skillet.  Season the scallops with S&P and cook them them until golden
> brown on each side and just opaque in the center.  Don't overcrowd the
> skillet.  Don't over-cook scallops or they will become tough.  Remove
> the scallops with a slotted spoon to a plate and keep warm.  Add some
> fresh lemon juice to the remaining butter in the skillet and heat it and
> then drizzle it over the scallops.
>
> I'll be cooking some sliced fresh yellow squash in a little bit of
> salted water in the microwave to have with the scallops.
>
> What are you folks cooking/eating tonight?
>
>

I am envious. I had leftover meatloaf. It's odd. I only recently
mastered meatloaf and enjoyed it 3 or 4 times in the last month and a
half. I make them big enough that that there is enough for a second
night. I told my wife tonight that it is time to take a break from it.
It has been too much of a good thing and I don't want to tire of it.

jmcquown wrote:
> These are from frozen so were thawed and patted quite dry with paper
> towels.  Melt a couple of Tbs. of butter in a fairly hot non-stick
> skillet.  Season the scallops with S&P and cook them them until golden
> brown on each side and just opaque in the center.  Don't overcrowd the
> skillet.  Don't over-cook scallops or they will become tough.  Remove the
> scallops with a slotted spoon to a plate and keep warm.  Add some fresh
> lemon juice to the remaining butter in the skillet and heat it and then
> drizzle it over the scallops.
>
> I'll be cooking some sliced fresh yellow squash in a little bit of salted
> water in the microwave to have with the scallops.
>
> What are you folks cooking/eating tonight?
>
> Jill

I had exactly the same thing your majesty! But I didn't have any fresh
yellow squash.

On 3/28/2024 7:36 PM, Dave Smith wrote:
> On 2024-03-28 7:23 p.m., jmcquown wrote:
>> These are from frozen so were thawed and patted quite dry with paper
>> towels.  Melt a couple of Tbs. of butter in a fairly hot non-stick
>> skillet.  Season the scallops with S&P and cook them them until golden
>> brown on each side and just opaque in the center.  Don't overcrowd the
>> skillet.  Don't over-cook scallops or they will become tough.  Remove
>> the scallops with a slotted spoon to a plate and keep warm.  Add some
>> fresh lemon juice to the remaining butter in the skillet and heat it
>> and then drizzle it over the scallops.
>>
>> I'll be cooking some sliced fresh yellow squash in a little bit of
>> salted water in the microwave to have with the scallops.
>>
>> What are you folks cooking/eating tonight?
>>
>>
>
> I am envious. I had leftover meatloaf.  It's odd. I only recently
> mastered meatloaf and enjoyed it 3 or 4  times in the last month and a
> half.  I make them big enough that that there is enough for a second
> night. I told my wife tonight that it is time to take a break from it.
> It has been too much of a good thing and I don't want to tire of it.
>
>
I hear ya, Dave. I do cook some things with leftovers in mind but
scallops aren't one of them.

Jill

jmcquown wrote:

> These are from frozen so were thawed and patted quite dry with paper
> towels. Melt a couple of Tbs. of butter in a fairly hot non-stick
> skillet. Season the scallops with S&P and cook them them until golden
> brown on each side and just opaque in the center. Don't overcrowd the
> skillet. Don't over-cook scallops or they will become tough. Remove
> the scallops with a slotted spoon to a plate and keep warm. Add some
> fresh lemon juice to the remaining butter in the skillet and heat it and
> then drizzle it over the scallops.

> I'll be cooking some sliced fresh yellow squash in a little bit of
> salted water in the microwave to have with the scallops.

> What are you folks cooking/eating tonight?

> Jill
>
>
Another neighbor brought me a bowl of beef stew. Not great, but not
awful either.

On 2024-03-28, jmcquown <j_mcquown@comcast.net> wrote:
> These are from frozen so were thawed and patted quite dry with paper
> towels. Melt a couple of Tbs. of butter in a fairly hot non-stick
> skillet. Season the scallops with S&P and cook them them until golden
> brown on each side and just opaque in the center. Don't overcrowd the
> skillet. Don't over-cook scallops or they will become tough. Remove
> the scallops with a slotted spoon to a plate and keep warm. Add some
> fresh lemon juice to the remaining butter in the skillet and heat it and
> then drizzle it over the scallops.
>
> I'll be cooking some sliced fresh yellow squash in a little bit of
> salted water in the microwave to have with the scallops.
>
> What are you folks cooking/eating tonight?

Lunch was a falafel pita sandwich. I didn't feel very hungry at
dinnertime, so it was just a salad.

--
Cindy Hamilton

jmcquown wrote:

> These are from frozen so were thawed and patted quite dry with paper
> towels. Melt a couple of Tbs. of butter in a fairly hot non-stick
> skillet. Season the scallops with S&P and cook them them until
> golden brown on each side and just opaque in the center. Don't
> overcrowd the skillet. Don't over-cook scallops or they will become
> tough. Remove the scallops with a slotted spoon to a plate and keep
> warm. Add some fresh lemon juice to the remaining butter in the
> skillet and heat it and then drizzle it over the scallops.
>
> I'll be cooking some sliced fresh yellow squash in a little bit of
> salted water in the microwave to have with the scallops.
>
> What are you folks cooking/eating tonight?
>
> Jill

We baked catfish in butter with black garlic salt and did a stir fry of
red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
with olive oil.

On 3/28/2024 11:33 PM, ItsJoanNotJoAnn wrote:
> jmcquown wrote:
>
>> These are from frozen so were thawed and patted quite dry with paper
>> towels.  Melt a couple of Tbs. of butter in a fairly hot non-stick
>> skillet.  Season the scallops with S&P and cook them them until golden
>> brown on each side and just opaque in the center.  Don't overcrowd the
>> skillet.  Don't over-cook scallops or they will become tough.  Remove
>> the scallops with a slotted spoon to a plate and keep warm.  Add some
>> fresh lemon juice to the remaining butter in the skillet and heat it
>> and then drizzle it over the scallops.
>
>> I'll be cooking some sliced fresh yellow squash in a little bit of
>> salted water in the microwave to have with the scallops.
>
>> What are you folks cooking/eating tonight?
>
>> Jill
>>
>>
> Another neighbor brought me a bowl of beef stew.  Not great, but not
> awful either.

What was wrong with it? Bland? Perhaps they don't know how to season it?

Jill

On 3/29/2024 11:43 AM, cshenk wrote:
> jmcquown wrote:
>
>> These are from frozen so were thawed and patted quite dry with paper
>> towels. Melt a couple of Tbs. of butter in a fairly hot non-stick
>> skillet. Season the scallops with S&P and cook them them until
>> golden brown on each side and just opaque in the center. Don't
>> overcrowd the skillet. Don't over-cook scallops or they will become
>> tough. Remove the scallops with a slotted spoon to a plate and keep
>> warm. Add some fresh lemon juice to the remaining butter in the
>> skillet and heat it and then drizzle it over the scallops.
>>
>> I'll be cooking some sliced fresh yellow squash in a little bit of
>> salted water in the microwave to have with the scallops.
>>
>> What are you folks cooking/eating tonight?
>>
>> Jill
>
> We baked catfish in butter with black garlic salt and did a stir fry of
> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
> with olive oil.

I'm sure you enjoyed it. Seems an odd combination to me (baked catfish)
and also stir-fried vegetables with kielbasa. We don't cook or pair
foods the same way.

Jill

On Fri, 29 Mar 2024 13:58:30 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 3/28/2024 11:33 PM, ItsJoanNotJoAnn wrote:
>> jmcquown wrote:
>>
>>> These are from frozen so were thawed and patted quite dry with paper
>>> towels.  Melt a couple of Tbs. of butter in a fairly hot non-stick
>>> skillet.  Season the scallops with S&P and cook them them until golden
>>> brown on each side and just opaque in the center.  Don't overcrowd the
>>> skillet.  Don't over-cook scallops or they will become tough.  Remove
>>> the scallops with a slotted spoon to a plate and keep warm.  Add some
>>> fresh lemon juice to the remaining butter in the skillet and heat it
>>> and then drizzle it over the scallops.
>>
>>> I'll be cooking some sliced fresh yellow squash in a little bit of
>>> salted water in the microwave to have with the scallops.
>>
>>> What are you folks cooking/eating tonight?
>>
>>> Jill
>>>
>> Another neighbor brought me a bowl of beef stew.  Not great, but not
>> awful either.
>
>What was wrong with it? Bland? Perhaps they don't know how to season it?
>
>Jill

Maybe it wasn't really beef...

On Fri, 29 Mar 2024 14:01:37 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 3/29/2024 11:43 AM, cshenk wrote:
>>
>> We baked catfish in butter with black garlic salt and did a stir fry of
>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>> with olive oil.
>
>I'm sure you enjoyed it. Seems an odd combination to me (baked catfish)
>and also stir-fried vegetables with kielbasa. We don't cook or pair
>foods the same way.

cshenk is a self-proclaimed near vegetarian. That's why she has fish
with her meat.

On Fri, 29 Mar 2024, cshenk wrote:

> jmcquown wrote:
>
>> These are from frozen so were thawed and patted quite dry with paper
>> towels. Melt a couple of Tbs. of butter in a fairly hot non-stick
>> skillet. Season the scallops with S&P and cook them them until
>> golden brown on each side and just opaque in the center. Don't
>> overcrowd the skillet. Don't over-cook scallops or they will become
>> tough. Remove the scallops with a slotted spoon to a plate and keep
>> warm. Add some fresh lemon juice to the remaining butter in the
>> skillet and heat it and then drizzle it over the scallops.
>>
>> I'll be cooking some sliced fresh yellow squash in a little bit of
>> salted water in the microwave to have with the scallops.
>>
>> What are you folks cooking/eating tonight?
>>
>> Jill
>
> We baked catfish in butter with black garlic salt and did a stir fry of
> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
> with olive oil.
>

My dinner was chicken shashlik with sides of kimchi, hummus and naan.
Quite eclectic, but very good!

D wrote:

> On Fri, 29 Mar 2024, cshenk wrote:

>> jmcquown wrote:
>>
>>> These are from frozen so were thawed and patted quite dry with paper
>>> towels. Melt a couple of Tbs. of butter in a fairly hot non-stick
>>> skillet. Season the scallops with S&P and cook them them until
>>> golden brown on each side and just opaque in the center. Don't
>>> overcrowd the skillet. Don't over-cook scallops or they will become
>>> tough. Remove the scallops with a slotted spoon to a plate and keep
>>> warm. Add some fresh lemon juice to the remaining butter in the
>>> skillet and heat it and then drizzle it over the scallops.
>>>
>>> I'll be cooking some sliced fresh yellow squash in a little bit of
>>> salted water in the microwave to have with the scallops.
>>>
>>> What are you folks cooking/eating tonight?
>>>
>>> Jill
>>
>> We baked catfish in butter with black garlic salt and did a stir fry of
>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>> with olive oil.
>>

> My dinner was chicken shashlik with sides of kimchi, hummus and naan.
> Quite eclectic, but very good!

Sounds like a menu from that fabled Cold War era Moscow restaurant, "Tastes of the Peoples of the USSR"...!!!

'-)

--
GM

jmcquown wrote:

> On 3/29/2024 11:43 AM, cshenk wrote:
> > jmcquown wrote:
> >
> > > These are from frozen so were thawed and patted quite dry with
> > > paper towels. Melt a couple of Tbs. of butter in a fairly hot
> > > non-stick skillet. Season the scallops with S&P and cook them
> > > them until golden brown on each side and just opaque in the
> > > center. Don't overcrowd the skillet. Don't over-cook scallops
> > > or they will become tough. Remove the scallops with a slotted
> > > spoon to a plate and keep warm. Add some fresh lemon juice to
> > > the remaining butter in the skillet and heat it and then drizzle
> > > it over the scallops.
> > >
> > > I'll be cooking some sliced fresh yellow squash in a little bit of
> > > salted water in the microwave to have with the scallops.
> > >
> > > What are you folks cooking/eating tonight?
> > >
> > > Jill
> >
> > We baked catfish in butter with black garlic salt and did a stir
> > fry of red and green bell peppers, mixed sliced mushrooms, garlic
> > and kielbasa with olive oil.
>
> I'm sure you enjoyed it. Seems an odd combination to me (baked
> catfish) and also stir-fried vegetables with kielbasa. We don't cook
> or pair foods the same way.
>
> Jill

I was using up leftovers mostly but it was good!

Charlotte is now in Newark waiting for the San Diego flight home.

On or about the 4th, we find out where she goes next after deployment.
She's put in for Japan with backup to Norfolk.

On Sat, 30 Mar 2024 12:22:58 +0100, D <nospam@example.net> wrote:

>On Fri, 29 Mar 2024, cshenk wrote:
>
>> We baked catfish in butter with black garlic salt and did a stir fry of
>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>> with olive oil.
>
>My dinner was chicken shashlik with sides of kimchi, hummus and naan.
>Quite eclectic, but very good!

Was it cooked by "the wife"?

On Sat, 30 Mar 2024, GM wrote:

> D wrote:
>
>
>
>> On Fri, 29 Mar 2024, cshenk wrote:
>
>>> jmcquown wrote:
>>>
>>>> These are from frozen so were thawed and patted quite dry with paper
>>>> towels. Melt a couple of Tbs. of butter in a fairly hot non-stick
>>>> skillet. Season the scallops with S&P and cook them them until
>>>> golden brown on each side and just opaque in the center. Don't
>>>> overcrowd the skillet. Don't over-cook scallops or they will become
>>>> tough. Remove the scallops with a slotted spoon to a plate and keep
>>>> warm. Add some fresh lemon juice to the remaining butter in the
>>>> skillet and heat it and then drizzle it over the scallops.
>>>>
>>>> I'll be cooking some sliced fresh yellow squash in a little bit of
>>>> salted water in the microwave to have with the scallops.
>>>>
>>>> What are you folks cooking/eating tonight?
>>>>
>>>> Jill
>>>
>>> We baked catfish in butter with black garlic salt and did a stir fry of
>>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>>> with olive oil.
>>>
>
>> My dinner was chicken shashlik with sides of kimchi, hummus and naan. Quite
>> eclectic, but very good!
>
> Sounds like a menu from that fabled Cold War era Moscow restaurant, "Tastes
> of the Peoples of the USSR"...!!!
>
> '-)

Well, I do live in a country that used to belong to the USSR for a while,
so you are not far off the mark!

On 3/30/2024 2:19 PM, Bruce wrote:
> On Sat, 30 Mar 2024 12:22:58 +0100, D <nospam@example.net> wrote:
>
>> On Fri, 29 Mar 2024, cshenk wrote:
>>
>>> We baked catfish in butter with black garlic salt and did a stir fry of
>>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>>> with olive oil.
>>
>> My dinner was chicken shashlik with sides of kimchi, hummus and naan.
>> Quite eclectic, but very good!
>
> Was it cooked by "the wife"?

The say "the" wife is so cold and impersonal.

Proper is to say "my" wife since she is your possession.

On Sat, 30 Mar 2024 17:52:14 -0400, Ed P <esp@snet.xxx> wrote:

>On 3/30/2024 2:19 PM, Bruce wrote:
>> On Sat, 30 Mar 2024 12:22:58 +0100, D <nospam@example.net> wrote:
>>
>>> On Fri, 29 Mar 2024, cshenk wrote:
>>>
>>>> We baked catfish in butter with black garlic salt and did a stir fry of
>>>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>>>> with olive oil.
>>>
>>> My dinner was chicken shashlik with sides of kimchi, hummus and naan.
>>> Quite eclectic, but very good!
>>
>> Was it cooked by "the wife"?
>
>The say "the" wife is so cold and impersonal.
>
>Proper is to say "my" wife since she is your possession.

Just like you are "her" husband.

On 3/30/2024 6:03 PM, Bruce wrote:
> On Sat, 30 Mar 2024 17:52:14 -0400, Ed P <esp@snet.xxx> wrote:
>
>> On 3/30/2024 2:19 PM, Bruce wrote:
>>> On Sat, 30 Mar 2024 12:22:58 +0100, D <nospam@example.net> wrote:
>>>
>>>> On Fri, 29 Mar 2024, cshenk wrote:
>>>>
>>>>> We baked catfish in butter with black garlic salt and did a stir fry of
>>>>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>>>>> with olive oil.
>>>>
>>>> My dinner was chicken shashlik with sides of kimchi, hummus and naan.
>>>> Quite eclectic, but very good!
>>>
>>> Was it cooked by "the wife"?
>>
>> The say "the" wife is so cold and impersonal.
>>
>> Proper is to say "my" wife since she is your possession.
>
> Just like you are "her" husband.

Best sung to "You Don't Own Me" Does not apply to many countries
though. Some still do female circumcision.

Ed P wrote:

> On 3/30/2024 6:03 PM, Bruce wrote:
>> On Sat, 30 Mar 2024 17:52:14 -0400, Ed P <esp@snet.xxx> wrote:
>>
>>> On 3/30/2024 2:19 PM, Bruce wrote:
>>>> On Sat, 30 Mar 2024 12:22:58 +0100, D <nospam@example.net> wrote:
>>>>
>>>>> On Fri, 29 Mar 2024, cshenk wrote:
>>>>>
>>>>>> We baked catfish in butter with black garlic salt and did a stir fry of
>>>>>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>>>>>> with olive oil.
>>>>>
>>>>> My dinner was chicken shashlik with sides of kimchi, hummus and naan.
>>>>> Quite eclectic, but very good!
>>>>
>>>> Was it cooked by "the wife"?
>>>
>>> The say "the" wife is so cold and impersonal.
>>>
>>> Proper is to say "my" wife since she is your possession.
>>
>> Just like you are "her" husband.

> Best sung to "You Don't Own Me" Does not apply to many countries
> though. Some still do female circumcision.

"Wives, like tires, are replaceable..."

- George Carlin

B-)

--
GM

On Sun, 31 Mar 2024, Bruce wrote:

> On Sat, 30 Mar 2024 12:22:58 +0100, D <nospam@example.net> wrote:
>
>> On Fri, 29 Mar 2024, cshenk wrote:
>>
>>> We baked catfish in butter with black garlic salt and did a stir fry of
>>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>>> with olive oil.
>>
>> My dinner was chicken shashlik with sides of kimchi, hummus and naan.
>> Quite eclectic, but very good!
>
> Was it cooked by "the wife"?
>

Who is "the wife"? Or could it be that you mean the wife?

On Sat, 30 Mar 2024, Ed P wrote:

> On 3/30/2024 2:19 PM, Bruce wrote:
>> On Sat, 30 Mar 2024 12:22:58 +0100, D <nospam@example.net> wrote:
>>
>>> On Fri, 29 Mar 2024, cshenk wrote:
>>>
>>>> We baked catfish in butter with black garlic salt and did a stir fry of
>>>> red and green bell peppers, mixed sliced mushrooms, garlic and kielbasa
>>>> with olive oil.
>>>
>>> My dinner was chicken shashlik with sides of kimchi, hummus and naan.
>>> Quite eclectic, but very good!
>>
>> Was it cooked by "the wife"?
>
> The say "the" wife is so cold and impersonal.
>
> Proper is to say "my" wife since she is your possession.
>

"The wife" is truly the gift that keeps on giving! On so many levels! =)