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.
One pork recipe I do like is Pork and Barley. Stuff the pork chops or loin with sauteed barley, peppers, onions, and celery (sometimes mushrooms too). Bake. Yum.
Tonight, despite the beef comments, I'm having a hamburger. My cooking energy went to breakfast because my son is home from college: French toast, my recipe, and topped with ground nuts, berries, nutmeg, and a sprinkle of powdered sugar. He loves it.
Dinner was Stove-Top Stuffing with a can of Costco chicken and sauteed fresh mushrooms and onion. Not bad, but too salty. I shouldn't have used broth for the liquid.
Jeanne .. that dang salt. Wish I'd been raised without it. It ruins the palette for tomato- or poultry-based anything. I've tried some of the herbal-based substitutes, but it's just not the same, hehehe.
Sciatica is acting up, so tonight was a leftover macaroni salad (with half the veggie bin green stuff thrown in) with tuna and grapes. I feel almost virtuous.
Thanks.
I would like a little more input from anyone who knows how to do this, if you care to share. See, my Greek grandfather used to make this tomato, feta, and onion salad. I loved it, even as a kid. But I could never get my onions - he used just basic white or yellow onions - to be soft and mild like he did. He told me to sprinkle salt over them and let them sit for awhile. The salt would draw out the heat. Then rinse and use for the salad. I've tried. I end up with really salty (not edible) onions and they're still hot. So what am I doing wrong? And really, emjo, just soaking in water will take out some of the heat, too?
I'd like to be able to make the old Greek salad like he used to.