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What’s on your mind?
- Thread starter Gutwrench
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I'm guessing a "honey can you do these chores?"
Perhaps, but I remain rather baffled.
In any case, I have been reading some Greek recipes (and watching the relevant YouTube videos), - the recipe in question is "Tourlou" - and I am aware, @decafjava, that your heritage and ancestry includes ties with Greece.
Any thoughts or comments or observations that you may care to make? Apart from fresh herbs (a deficiency that I may remedy tomorrow), I think that I have pretty much all of the ingredients to hand.
Now, granted, this query could probably be better placed in the various 'dinner' or food related threads, but a thread entitled 'what is on your mind' allows for a blessedly wide range of topics and subject matter.
Decafjava is correct. Often this is called a "honey-do" list, meaning that it's a list of chores and tasks that one spouse has for another..... Not, of course, to be confused with "honeydew melons!"
I just got done replacing the screen and home button on my sons A2153 iPad Air (last time nephew was over it was stepped on in the ruckus) and the surgery went fine however now I have streaks across the screen that weren't there before so I likely one of the four digitizer connectors is loose and those are such a pain in the you know what to connect.
I hope I didn't squish a pin or something like that. At least I had the forethought to not re-stick everything before verifying the repair
I hope I didn't squish a pin or something like that. At least I had the forethought to not re-stick everything before verifying the repair
Yep, this one. It's a family colloquialism for me. My grandpa or maybe it was my Dad but I think it was my grandpa had shortened that to "honey list" ie:
"Hoooooooooneyyyyyyyy"
followed by:
"can you do XXXX for me?"
That is a dish Mom would occasionally make for us when we were kids. I strongly suggest getting fresh local vegetables (and herbs which you have), as unfortunately growing up in Canada meant rather tasteless imported supermarket vegetables. Summer and fall when I was in senior high school meant access to the local farmer's markets in the semi-suburban/rural municipality we lived in when I graduated high school and a noticable difference in taste. I needn't remind you of having quality olive oil and some good wine. Let us know how it turns out.
When I was in my late teens/early twenties, I was a line cook at a couple greek restaurants in town. We made tourlou as a vegan option (IIRC on the menu it was briam) to the ovo-lacto vegetarian & meat laden Moussakas. This was a family restaurant and the grandma who worked morning/days would make usually one docked sheet pan of this every 2 days or so. anyways, I recall her using her house marinara which her day crew would make in 5gal batches and was similar to what you'd find in an Italian restaurant however it was a bit thinner/les chunky (more processed/blended), sweeter and had stronger greek oregano notes vs sweet basil. Anyhow, we had this many times as a staff meal with the day old baguettes. To this day that is how I like it - baked till tender but with a bit of juice still and served in a shallow bowl with bread and I like to top it with a generous scoop of parm or pecorino.
Anyhow, it is a delicious dish and kind of reminds me of a rustic ratatouille - subsequently I like the same way, juicier with bread lol. At the restaurant it was served with bread of course but we paired up a generous portion with some greek rice pilaf (Kritharaki) or pan fried orzo.
Anyhow, it is a delicious dish and kind of reminds me of a rustic ratatouille - subsequently I like the same way, juicier with bread lol. At the restaurant it was served with bread of course but we paired up a generous portion with some greek rice pilaf (Kritharaki) or pan fried orzo.
Thank you.
I shall do so.
I have the fresh (organic) local vegetables to hand, - leeks, onions, aubergines (eggplant), courgettes (zucchini), garlic, potatoes, and tomatoes - along with good quality olive oil; at the moment, I find that I am only lacking fresh herbs, parsley, mint and so on (though dried oregano will do, at a pinch).
While some recipes suggest peppers (which would turn the dish into a sort of Greek ratatouille - not that there is anything wrong with that, I love ratatouille), and others include carrots, several do strongly recommend the inclusion of French beans; this is one ingredient I do not have fresh, although I do have it both frozen and in jars.
For me, part of the attraction is the inclusion of potatoes in a dish that also plays host to aubergines, courgettes, garlic and tomatoes; I cannot see anything to find fault with, in that.
Is wine used in the cooking (none of the recipes I consulted mentioned this), or, merely to sip and savour with the dish when it is ready and brought to the table?
Ah, thank you, that is most interesting (and it is not an expression I have ever come across).
Thank you for the clarification. I’m not sure Mrs AFB and I work that way.
Here's my honey list:
"Hooooooney, can you ..."
Inside:
Prep and paint upstairs.
Clean carpet upstairs.
Paint kid induced wall wear spots and ceiling+ entry in the middle floor (a 1970s tri-level house).
Patch & paint 3 little hook holes from an installed stuffy net in the kids room.
tap back into place and glue a floating "wood" floor piece in the kitchen.
Oil the wood counter tops.
Finish some kitchen remodel backsplash trim tile installation in the kitchen.
Resecure the loose cabinet door..
Outside:
Finish painting the deck railing flat black.
Cut some dead parts off a big old Russian olive tree & process into fire pit wood.
Mow the back yard.
Patch my sons front bike tire and my own (we must've run over something sharp LOL)
Things I've finished so far:
Installed new wall mounted control for upstairs swamp cooling unit.
80% of the prep part of painting upstairs.
Fixed my son's iPad.
It never ends but that is ok.
Last edited:
Manana is the answer to all of the above!Here's my honey list:
"Hooooooney, can you ..."
Inside:
Prep and paint upstairs.
Clean carpet upstairs.
Paint kid induced wall wear spots and ceiling+ entry in the middle floor (a 1970s tri-level house).
Patch & paint 3 little hook holes from an installed stuffy net in the kids room.
tap back into place and glue a floating "wood" floor piece in the kitchen.
Oil the wood counter tops.
Finish some kitchen remodel backsplash trim tile installation in the kitchen.
Resecure the loose cabinet door..
Outside:
Finish painting the deck railing flat black.
Cut some dead parts off a big old Russian olive tree & process into fire pit wood.
Mow the back yard.
Patch my sons front bike tire and my own (we must've run over something sharp LOL)
Things I've finished so far:
Installed new wall mounted control for upstairs swamp cooling unit.
80% of the prep part of painting upstairs.
Fixed my son's iPad.
It never ends but that is ok.
I remember seeing a sign that one could get to hang in one's kitchen that said something like: "I like to cook with wine. Sometimes I even put it into the dish I'm making!" Or something like that.
Don't gloat too much, there are downsides to not having created a family unit. I had some awful bad luck after I got married in my 20's. Our child passed with Sudden Infant Death Syndrome, and my wife, who was a smoker, and asthmatic, never really recovered form the anguish of this, and sadly passed too, from a severe asthma attack. I pushed people away for a long time, and probably still don't feel comfortable getting close to people.
Now I'm older, and as you might have read, done all the rights things for my health, suddenly find myself requiring major heart surgery, and don't have that family unit to support me.
Yes, I have that sign in my kitchen, and supposedly it's a quote from Winston Churchill. My Mom gifted it to me 20 or 30 years ago.
Not gloating here at all. It took me 55 years to realize that I was an extreme introvert, which has nothing to do with being shy (I'm not shy at all). Never married and have very little family left. I'll stop here.
The wine is used in the cooking but ... a glass or two to sip is well recommended.
Any particular wine?The wine is used in the cooking but ... a glass or two to sip is well recommended.
A dry white, I assume?
And yes, I would imagine that a sip or two would not go amiss while cooking.
Dry white yes, I last went to Greece in early 2024 so would not recall which Greek wines I liked. However, any French or Italian is perfect as well.
It is very bad luck to not drink some of the wine you are cooking with. You get ornery kitchen Gremlins and those pesky things are so hard to get rid of.