cultivating the art of gracious frugal living
Glad everything went well...I've been thinking about your dinner yesterday and imagined your beautiful preparations and how lovely it must all have been. Your son especially must be so happy that both sides are beginning the relationship with kind regards.YHF
Hi YHF,Thank you. I do wish that they didn't live so far away. I'd like to have more opportunities to get to know them better. They seemed like genuinely kind and warm people. And something that surprised me a bit, Angie's mom can speak a little English. She learned English as a girl, and although she hadn't used it in 40 years, some of it seemed to be coming back to her. Unfortunately my Mandarin is very limited to "thank you" and "you're welcome". Hopefully my vocabulary will grow with time and exposure.Have a great day!
I watch Asian drama and learn a lot about the customs and values, and try to pick out a few phrases. I think "ni hao ma" is all I know too. YHF
There was no doubt that you would prepare a lovely dinner. How nice that everyone was comfortable and happy too.
Hi live and learn,I do get anxious about everything turning out. I wish that weren't me, but it is. And last night, I confirmed that I make a lousy roast. The flavor was good, I just can never get the timing right. Even using a thermometer, I wind up overcooking meat. I'll keep working on that.I did ask them what foods they think are American. Steak and potato salad was the answer. 30 years ago, when the doors to China opened to the West, a lot of people, there, began learning how to cook some American dishes, and potato salad was one of them. But I think it was a very good thing I didn't try to make steak. If my roasts are dry, I imagine my steak would be tough as shoe leather. You hit the nail on the head -- comfortable and happy. That's really my goal with guests. Have a great day, live and learn!
I am glad it went well. I managed to make tough steak last week. My daughter suggested I turn it I to stew that was much better. We just hardluy ever have steak so not much practice. It is too pricey for my budget.,have a great day. Patti
Hi Patti,Thank you. I think that's one of my problems with roasts -- I just don't do them often enough for the practice. Oh well, at least you salvaged your steak into stew. That's what I read about salvaging pork roast that's dry, to slice it thin and stew/braise it.Hope you had a great weekend!
So glad it went well. Entertaining the unknown is tricky, but making people feel comfortable in your home is always the key to any dining success.
Hi Anne,Thank you. I think they had an enjoyable evening with us. So, that's what matters.Have a great day!
Hi Lili,Glad to hear your dinner went well. I also tried to make a good pork roast yesterday and I failed miserably. I cannot get a tender, juicy roast whether I do beef or pork. It was kind of dry but a little juicy and I think it was overcooked. But I can't get beyond the old rule that pork has to be cooked thoroughly. OK, so today I chopped it up and boiled it with one bouillon cube and then added taco seasoning. We fried up some corn tortillas and made tostados layering the pork, rice, and whatever else. They were so satisfying and most delicious.Alice
Hi Alice,*After* I had totally over cooke the pork roast, I came across an online article stating that pork is indeed safe to eat at a much lower internal temp. I knew that, sort of, in the back of my mind, but didn't want to take chances with our guests. I did try to mitigate the dryness by spooning hot liquid over the slices, while they kept warm, and I think that did help somewhat. Your tostado-save sounds yummy! We're having the leftovers tonight, sliced and braise in liquid, which should help some.Hope you had a wonderful weekend!
I'm so glad that you stopped by today. Please comment, and let me know what you're thinking.