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.
throw all that veg chowder stuff together with some shrimp bits some time and everybody gets wildeyed.
the chowder was good, the bats, not so much..
i can buy a headlight bulb and homeland security freaks out. i use crushed red pepper in everything yaya. well before it gets " hot " there is much flavor to be had. elders with dentures may not care for red pepper flakes so i use powdered red pepper if an elder is eating my gruel.
a niece asked me a couple of years ago what in the world id flavored some venison / rice stuffed bell peppers with 20 years ago at christmastime . i assured her it would have been red pepper. in fairness the stuffed bell peppers had white gravy baked into the stuffing too . the deer was a road kill and all the other ingredients came from a dumpster. thats probly what made it good. the lord helps those who help themselves. he
im having something special tonight. cold leftover chicken livers and rice with apricots for dessert.
i getta see sondras behind tomorrow. that and my 4 week viral load test. meh to the viral load test.. i feel good , i dont give a dam what it reads..
I'm glad I bought my two pressure cookers decades ago. Long before homeland security cared what we cooked with. :)
A loaf of millet seasoned with coriander, onions and garlic
Bitter melon and leeks in white sauce with green herbs
Mom is a good eater, never complains.
Captain - great idea for an easy sweet & sour sauce - thnx! I love stir fry too....I'll def have to try that next time. What kind of red peppers...bell?
Hubs bought a pressure cooker a couple of years ago, can't remember why. I think we used it once and haven't pulled it out of the cabinet since. They kinda scare me a little too...
there are things you dont mess with tho. anything that may clog the steam valve. beans come to mind.
ya wonder how kfc gets their fried chicken so tender? pressure deep frying.
ya wonder how a farmers wife can get a tough rooster to fry up so tender? shes cooking in an iron skillet with a tight fitting lid and essentially pressure cooking / frying .. 10 - 15 psi is a reality in iron with a tight lid.
Hot roast beef sandwiches sound soooo good, especially with mashed potatoes. Good for you having your freezer stocked up. I love that for the days when it finally gets nice and you want to be working out in the yard. Nuke a good homecooked meal in the microwave and you're good to go.
We just had some homemade pizza. It turned out nice and crispy so I'm pretty satisfied with it. My teenage son has a 101 fever though, so it was kind of sad that he wasn't able to eat much. When my kiddo's appetite is off, I don't usually feel much like eating either.
And now you have me thinking about making lasagna. Num-num. :P
I am still in the hotel, and had a great brunch with G, so supper will be very light -maybe spinach salad with a chicken breast.
cap, I am with you - I will eat things I don't particularly like if they are good for me.
pam - re a pressure cooker, have fears from seeing the results of the neighbour's pressure cooker, in which she was making head cheese, having exploded all over their ceiling. It left a lasting impression. I have never purchase or used one. Head cheese, for anyone who doesn't know it, is a jellied meat dish usually made from the head and sometimes feet of a pig or calf. I think it was a pig head she used.
The rest of the roast will go into the freezer for later meals.
aunt edna told me 30 years ago that she bakes a turkey at 425 to 450. sure enough i read later in the joy of cooking book that high baking temps seers the bird and locks in the juices. so theres a place for high temps i guess.
my stone landscaping job is exeeding all expectations so im going all out tonight to celebrate -- with fried chicken livers. anemia is loser talk, aint gonna happen.
made edna some more rice but the only fruit i have is apricots. she likes apricot preserves so maybe she'll like the rice. ill eat it cause its cheap and healthy. i dont have to like it..
And your intestines frack up the gas.....
Yes, this is the gastronomic banter I was hoping for when I started this thread. LOL!
ive always preferred a large dinner then nothing till dinnertime again. the food gets processed as you sleep and the fuel tanks are full for the morning. the body becomes accustomed and theres no such thing as a hunger pang. i surmise that early humans, as meat eaters, probably ate well 3 - 4 times a week.
usedta use that in my whole wheat breadsticks. that and grated orange rind. i took those s**ts pretty seriously. they are not the same without these ingredients.
i took aunt edna some sweetened rice with crushed pineapple yesterday. she liked it so much she was rationing it to make it last. lol. silly a** , i made 6 quarts of it..
so i have someone to cook for again.
My own is very similar: I use frozen OJ concentrate mixed with the natural juices of a can of crushed pineapple (reserved), w/ brown sugar and molasses (have you noticed that most people don't even consider molasses these days?). Cook together until it's a thick syrup. Score a diamond pattern in the outer skin of the ham, press whole cloves into the center or the intersections of the diamonds. Pour the mixture over a room temp ham and then bake at 325F for about 10 minutes a pound, basting regularly. After about an hour mix the reserved pineapple with enough of the drippings to saturate it and slather the mixture over the top of the ham and increase the temp to 350F until slightly browned or crusty. [Note: This is NOT recommended for a spiral cut ham. Beyond my expectations, it just dries the whole thing out. It sucked that I had to find that out on a 12-lb ham.] This is a variation on the recipe my mom used with ringed pineapple and maraschino cherries stuck in their centers. Makes for pretty, but I like the crushed pineapple even more.
The ham was basted with 2 cups of o.j. boiled down to 1/2, 2 cups of Kentucky Bourbon, 3 cups of dark brown sugar, 1/2 cup of molasses and 5 good dollops of dijon mustard. Oh boy! The reserved drippings and basting liquid made an excellent sauce for the ham.
I also made the traditional fresh asparagus, blanched ahead of time and reheated briefly in lemon herb butter, twice baked potatoes, coleslaw and bacon and blue cheese melts (like savory cookies!) for an app. The sisters in-law brought a relish tray, deviled eggs, green beans almondine, broccoli salad, smokies wrapped in bacon with maple syrup, scratch banana pudding and carrot cake.
My fridge is groaning with leftovers and I'm rubbing my hands together in glee just thinking about using that big ol' ham bone to make split pea soup.
My mother had a lovely time being out of the AL for 7 entire hours - we picked her up early. Just sitting out on the deck and enjoying conversation with my in-laws was a treat on this 73 degree day. Did I mention, just four days ago, we had a seven inch snowfall??? Yahoo! Great day! Hope everyone had a wonderful and blessed Easter,