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.
I am fascinated that you have a nearby butcher, from start to finish so to speak. I once had a really good butcher at a really good store cooperate with my idea. A leg of lamb was less per pound so I bought the whole thing, and he cut it up to my specifications. Once done, (ha ha, deboned) the meat was weighed without the bone, at the lesser per pound price. Cook some, freeze some....Lamb.....it's what for dinner in summer! You like lamb?
My ribs were....OK. I think I like my low and slow in the oven better, but who wants to turn on the oven in the summer?
CW, is strip loin the same cut as bone-in strip steaks? That's what I can get at the discount grocer for $4.99/lb.
I miss my my mother's zucchini bread! She has a few things she makes very well, that's one of them. Cornucopia salad sounds delicious. I've never had it.
I'm using Worcestershire sauce in just about everything I cook these days. It's a nice boost of flavor. I put a little on my eggs, chicken, steak. I think Worcestershire and Vidalia onions make any dish taste delicious. :)
Was so sure we got the soup last night when hubs walked away to get it. He says they were out of stock, but did not tell me until I asked for it.
Today I am putting some spare ribs in the slow cooker, I've never tried doing them like this before so we'll just hafta see how it goes.
Ali, holy smoke, strip loin for $4/lb??? I am only tempted to splurge if it drops to $9/lb here.
I bought a bag of extra large size Vidalia onions at the store a couple of weeks ago and now I'm chopping them up and putting them into everything. I sliced up two of the onions and put with two chicken thighs on the stovetop, added some dissolved chicken stock and let it stew. It turned out nicely. The onions are so sweet, so the whole dish was mildly sweet in flavor. It was interesting and tasty.
I'm getting more and more "wins" then flops these days and I'm still winging all of it. I think I actually learned something about cooking in the past 6-12 months. It's been a long time coming, but... I GET IT. lol Mostly, I get it. I am now a maker of cooked food. ;-)
And, the last of the cherry Garcia
That's the last time I put the brownies in the oven before a nap.
That's not my idea of something fun for dinner - ha ha
I do tolerate the green of celery juice, because it is helping me, and the organic celery in season is naturally sweet.
But it is not what's for dinner.
That was a salad with salmon and garbanzo beans on top.
Add a little coconut oil to your Kale when cooking. It makes it easier to slide into the trash.
LOL. This is for those who are on the other side of healthy cooking.
Lol
Hold it tight as you chop it like you would shred cabbage.
Cut the longer pieces by chopping overall - quickly now, not perfect. Chop smaller if you like. Find the type of Kale best suited for your salad, the big, tough leaves are not for salad. imo.
Your hubs may be sensitive to the msg in rice-a-roni...MSG being a neurotoxin, I cannot eat it, and would avoid serving it to my dH hubs with aspergers due to behavior problems, but also because of the gut connection.
I love a good spinach salad, Send, with bacon and shaved red onions.
Brisket rub sounds good. Garlic sausage sounds surprisingly good (I'm not a sausage person), especially fresh from a butcher shop.