Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
Now I want a hot beverage while I'm cleaning the kitchen, but it is after my caffeine cutoff. Sigh. Think I'll make a pot of decaff English Breakfast tea. (My tea shop has that and decaff Earl Grey that each taste like the real deal.)
Falcon, Orange and Plum sauce, that sounds soooo very good! Looking up terminology for road-prep critters. Growing up, we were 'aware' that someone cut the heads off the ranch chickens, then plucked it, but knew nothing about what happened with the 'innards', as my sister and I were limited to setting the table at that time. I have, however, shucked corn cobs, caught and cleaned fish, etc. The usual.
Cwilie, my SIL (who was not Italian) taught me how to make batches of spaghetti sauce, simmered two days. It is a great way to plan meals, and I especially liked the homemade lasagne. Cooking the meatball, carefully simmering them because of the parmesan cheese , then pulling them apart to make the meat in the lasagne, layering all the ingredients. Wish I could remember all that now. But I never understood how no one who was italian in that family knew how to cook italian.
Can't believe I am explaining this to a bird of prey, Falcon. No, but really, I am enjoying the language differences from across the ocean, or pond.
What I really want to know, JEANNE, are you actually cooking, preparing, serving those excellent menus, or are you just 'pulling my leg?' You could make a fortune just writing for a food magazine!
I give up now, will go off into my CLEAN kitchen, and make some mac n' cheese comfort food. Even that turns out different each time, as I am not a fan of following recipes exactly. Mostly because my shopping skills have declined.
Can hardly wait for Costco to start selling their pumpkin pies for the season ahead.
Need to know, mine is med. rare, hubby is well done but how do you finish hubby's steak without ruining your own, and still eat together?
Betty uses a small package of frozen mixed vegetables but I used diced potatoes, rutabagas, carrots, fresh peas, and mushrooms sauteed with the chicken. I did follow Betty's suggestion for Crescent Dough for the crust and condensed chicken soup for the sauce. You might say we collaborated on dinner!
With it I served thin pear slices on heart-of-romaine leaves drizzled with Neuman's ranch dressing and sprinkled with blue cheese. Very nice combination!
If your Dad does have b/p issues, check the salt content of any t.v. dinners.
We are trying some smoothies, and have been to 'juice it up' for a little break.
Not one to go for juices, vegetables, these smoothies are very satisfying, start by taking a break and go get yourself one. This had helped to decrease my appetite after going out for french fries and burgers so much when kitchen was closed due to my favorite ants. Rained, plus 80°, 91% humidity in L.A. County.
Sauce: sweet chili sauce, a little vinegar, a little sesame oil, a little tamarin sauce. Beat with a fork to stir it up. Give each person a little dish of sauce. cook until everything is firm and soft enough to eat: not mushy. Voila a fun dinner in less than 15 minutes.
Have some dessert in about an hour or so: fruit, piece of dark chocolate, maybe a handful of walnuts and raisins.
Healthy eating today means a happier day tomorrow. Now that wasn't hard was it?
Judda, can the beets be cooked, from a can? Or better nutrients as fresh?
I especially like them julienne cut.
Thanks for the recipe, steamed veges /w tj's dumplings. Yum.
Dinner tonight was one of our favorites -- chorizo skillet, essentially a hash topped with cheese and tomatoes and served with home-made salsa verde.
I've always like taking cooking classes. It is nice entertainment and you get to sample interesting foods. If I happen to use one of recipes afterwards, that is a bonus. Chorizo Skillet by local chef Carlos Olivar is one of those bonuses!
Sorry Captain for Your loss. I enjoy all of Your letters. Keep em coming. Peace to All Carer's.
This thread is mostly about making dinner. What's your favorite use of mulungay for dinner?
I'm not quite used to this yet, but I'm working on it!
Then we are having a treat bananas strawberries, raspberries and meringue topped with cornish clotted cream ice cream and finished with grated chocolate over a peach sauce - Mum loves it but we only ever have it once a year or so because it sure as hell aint healthy although I could argue it was if you wanted me to!!!!
Fruit fine
Meringues is egg white - that fine and sugar....well Sugar is vegetable based so that must be good
clotted cream comes from cows who feed on grass which is vegetables so must be good (if not it d*mned well tastes good)
peach sauce fruit and sugar see above
and chocolate well milk sugar and cocoa all vegetarian using my reckoning above!!!!!!!!!
Now I really must take my tongue out of my cheek