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pablo2752

What have you cooked during this pandemic?

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I have been baking reduced-sugar desserts quite a few times with more or less successful results. Today I made chocolate chip cookies that are 30% less in calorie, and 37% less in digestible sugar! It tasted pretty nice. I wouldn't mind sharing recipe. 

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Filed: Citizen (apr) Country: Ecuador
Timeline

Given marital arguments during lockdown, did I cook my goose? :P 


06-04-2007 = TSC stamps postal return-receipt for I-129f.

06-11-2007 = NOA1 date (unknown to me).

07-20-2007 = Phoned Immigration Officer; got WAC#; where's NOA1?

09-25-2007 = Touch (first-ever).

09-28-2007 = NOA1, 23 days after their 45-day promise to send it (grrrr).

10-20 & 11-14-2007 = Phoned ImmOffs; "still pending."

12-11-2007 = 180 days; file is "between workstations, may be early Jan."; touches 12/11 & 12/12.

12-18-2007 = Call; file is with Division 9 ofcr. (bckgrnd check); e-prompt to shake it; touch.

12-19-2007 = NOA2 by e-mail & web, dated 12-18-07 (187 days; 201 per VJ); in mail 12/24/07.

01-09-2008 = File from USCIS to NVC, 1-4-08; NVC creates file, 1/15/08; to consulate 1/16/08.

01-23-2008 = Consulate gets file; outdated Packet 4 mailed to fiancee 1/27/08; rec'd 3/3/08.

04-29-2008 = Fiancee's 4-min. consular interview, 8:30 a.m.; much evidence brought but not allowed to be presented (consul: "More proof! Second interview! Bring your fiance!").

05-05-2008 = Infuriating $12 call to non-English-speaking consulate appointment-setter.

05-06-2008 = Better $12 call to English-speaker; "joint" interview date 6/30/08 (my selection).

06-30-2008 = Stokes Interrogations w/Ecuadorian (not USC); "wait 2 weeks; we'll mail her."

07-2008 = Daily calls to DOS: "currently processing"; 8/05 = Phoned consulate, got Section Chief; wrote him.

08-07-08 = E-mail from consulate, promising to issue visa "as soon as we get her passport" (on 8/12, per DHL).

08-27-08 = Phoned consulate (they "couldn't find" our file); visa DHL'd 8/28; in hand 9/1; through POE on 10/9 with NO hassles(!).

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Filed: IR-1/CR-1 Visa Country: Jamaica
Timeline

Lots and lots of banana bread


Cateogory: CR1

  • NOA1/Notice of receipt: Sept. 15, 2015
  • NOA2/I130 Approved: February 8, 2016 (NO RFE) :)
  • Process slowed down by us
  • Sent documents to NVC: April 11, 2016
  • Scan date: April 14/ May 7th (NVC said both I dont know why)
  • Case Complete: May 31, 2016 (No checklist) :dancing:

August 17, 2016: Visa Approved!!!! :dancing:

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Lots of healthy recipes and stuff. I’m determined not to get fat during this quarantine and for my fiance to not have to meet me several sizes bigger the next time we’re in person lol

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Filed: IR-1/CR-1 Visa Country: Canada
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Tonight I am doing burgers Sous Vide.   About 90 minutes at 140f and then a quick sear on the grill.

 

https://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

 

Tommorow is roast chicken with my classic trick of a whole lemon in the cavity.

 

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17 hours ago, eirinlinn said:

Lots of healthy recipes and stuff. I’m determined not to get fat during this quarantine and for my fiance to not have to meet me several sizes bigger the next time we’re in person lol

I need your motivation! I've been the opposite and have been stress eating. It also doesn't help when your own government is offering a scheme for 50% for those that dine out for half the week... despite wanting to tackle obesity.
 

I have been providing my husband with the EveryPlate meal service where he is cooking up his own meals. Makes me happy knowing that he is being fed with good food AND he is learning to cook better. Win-win. Let's see if he cooks for me though. 😂

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Filed: AOS (pnd) Country: Scotland
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We have been working on perfecting pizzas together. My fiance came into this relationship as a man who literally could not make a sandwich. :lol: His mother shooed him away from the kitchen (not that she's particularly able either), when he was single he lived on microwave ready meals and takeaways, and then in his first marriage his wife didn't let him lift a finger. I am a decent cook, and I have been determined to help him be a little more self-sufficient. So every week we make pizzas together from scratch. :) I do a 48 hour rise on the dough, and when we assemble for baking, I make one and he makes the other. Mine are usually pretty circular or at least oblong -- his are... amoeba-shaped. But still delicious.

 

I've also been making a lot of ramen recently. Not like Top Ramen, but using interesting noodles, like jade pearl rice or Forbidden rice noodles, or soba. Here's one I made the other day -- jade pearl rice noodles, chicken broth, sliced cooked chicken breast, spinach, bok choy and a (very) soft boiled egg, topped with sliced spring onions, cracked black pepper and toasted panko crumbs. I squeezed a little lime in it. 

6w4agW9.jpg

 

Also really nice with a little slug of sesame chili oil. The egg cooks further in the hot broth. So delicious.

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Filed: IR-1/CR-1 Visa Country: Canada
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1 hour ago, laylalex said:

We have been working on perfecting pizzas together. My fiance came into this relationship as a man who literally could not make a sandwich. :lol: His mother shooed him away from the kitchen (not that she's particularly able either), when he was single he lived on microwave ready meals and takeaways, and then in his first marriage his wife didn't let him lift a finger. I am a decent cook, and I have been determined to help him be a little more self-sufficient. So every week we make pizzas together from scratch. :) I do a 48 hour rise on the dough, and when we assemble for baking, I make one and he makes the other. Mine are usually pretty circular or at least oblong -- his are... amoeba-shaped. But still delicious.

 

I've also been making a lot of ramen recently. Not like Top Ramen, but using interesting noodles, like jade pearl rice or Forbidden rice noodles, or soba. Here's one I made the other day -- jade pearl rice noodles, chicken broth, sliced cooked chicken breast, spinach, bok choy and a (very) soft boiled egg, topped with sliced spring onions, cracked black pepper and toasted panko crumbs. I squeezed a little lime in it. 

6w4agW9.jpg

 

Also really nice with a little slug of sesame chili oil. The egg cooks further in the hot broth. So delicious.

Looking good! 

Check out Ivan Ramen on chef's table Netflix : Jewish boy from Long Island  doesn't fit in until he travels to Tokyo, finds love and purpose in making scratch Ramen (Mills his own barley for the noodles) 

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12 hours ago, CanAm1980 said:

Tonight I am doing burgers Sous Vide.   About 90 minutes at 140f and then a quick sear on the grill.

 

https://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

 

Tommorow is roast chicken with my classic trick of a whole lemon in the cavity.

 

I have put a lemon in the cavity of the chicken also! So moist and delicious! I have also added along with the lemon, a quartered onions and cloves of garlic


October 31, 2016 I-130 sent to Chicago Lockbox

November 4, 2016 Received text case sent to Nebraska

November 10, 2016 Received Hard copy of NOA1

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Filed: AOS (pnd) Country: Scotland
Timeline
57 minutes ago, Mary Lou said:

I have put a lemon in the cavity of the chicken also! So moist and delicious! I have also added along with the lemon, a quartered onions and cloves of garlic

I do this too, but I also smear the inside of the cavity with a butter-tarragon combination along with the lemon. It''s a recipe my former mother-in-law had me perfect in her quest to make me worthy of her son -- I failed that test but I did learn how to roast the chicken! :lol:  This was the recipe: https://www.deliaonline.com/recipes/type-of-dish/sunday-roast/fast-roast-chicken-with-lemon-and-tarragon

 

Edited by laylalex

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Filed: IR-1/CR-1 Visa Country: Canada
Timeline
1 hour ago, laylalex said:

I do this too, but I also smear the inside of the cavity with a butter-tarragon combination along with the lemon. It''s a recipe my former mother-in-law had me perfect in her quest to make me worthy of her son -- I failed that test but I did learn how to roast the chicken! :lol:  This was the recipe: https://www.deliaonline.com/recipes/type-of-dish/sunday-roast/fast-roast-chicken-with-lemon-and-tarragon

 

Exes are a dime a dozen, being able to roast a chicken, that is a gift.

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Filed: IR-1/CR-1 Visa Country: Canada
Timeline
2 hours ago, Mary Lou said:

I have put a lemon in the cavity of the chicken also! So moist and delicious! I have also added along with the lemon, a quartered onions and cloves of garlic

I puncture the lemon and microwave it for 90 seconds. I have added rosemary, garlic is something next. I have the chicken uncovered in the fridge overnight to dry the skin out, that and olive oil really help deliver crispy skin.

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16 hours ago, CanAm1980 said:

I puncture the lemon and microwave it for 90 seconds. I have added rosemary, garlic is something next. I have the chicken uncovered in the fridge overnight to dry the skin out, that and olive oil really help deliver crispy skin.

Rosemary sounds lovely too! Never have done the drying out of the skin, but use olive oil also


October 31, 2016 I-130 sent to Chicago Lockbox

November 4, 2016 Received text case sent to Nebraska

November 10, 2016 Received Hard copy of NOA1

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18 hours ago, laylalex said:

I do this too, but I also smear the inside of the cavity with a butter-tarragon combination along with the lemon. It''s a recipe my former mother-in-law had me perfect in her quest to make me worthy of her son -- I failed that test but I did learn how to roast the chicken! :lol:  This was the recipe: https://www.deliaonline.com/recipes/type-of-dish/sunday-roast/fast-roast-chicken-with-lemon-and-tarragon

 

Thank you for sharing the recipe. I use Sazon seasoning for the skin. But I definitely will try it this way!! 


October 31, 2016 I-130 sent to Chicago Lockbox

November 4, 2016 Received text case sent to Nebraska

November 10, 2016 Received Hard copy of NOA1

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