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.
The grilled Caesar consisted of a whole, intact heart of romaine. It was briefly grilled, just enough to set a slight char of grill marks and give it a subtle smoky flavor. The lettuce still maintained its' crispness. It was finished with a classic creamy Caesar dressing, fresh parmesan, croutons and lemon wedges. The salad was a little unwieldy to cut, but the flavor was so good. If it ever thaws out here, I can't wait to attempt this salad on the home grill.
Yum! Love Ethiopian food. Used to go to the Blue Nile a lot back in the day.
Hope your kitchen is done soon!
look up fudge ecstacy cookies, probly on better homes and gardens website. these are the big, bendy, shits. walnuts, choc chips AND bakers chocolate. they are so rich youll need your own cow to keep the milk coming.
boni, i love to discuss cooking too. well that and motorcycle pistons. wiseco makes the best and all the japs and chinese can do is glare at them..
saps..
Gingerbread waffles
Belgium waffles
Real maple syrup
Hot Fruit compote (peaches, apricots, cherries, raisins)
Blueberry Ebelskivers
Banana bread
Orange cranberry bread
Scotch Eggs, dipping sauce
Vegetarian Quiche (cheese, spinach, mushrooms, sliced tomatoes)
Salmon Quiche (broccoli, peppers, smoked salmon, cheese)
Roasted Yukon Potatoes with Smoked Paprika
Roasted Onions
Bacon
Canadian bacon
North Carolina Pound Cake
Limoncello berry sauce
Flourless Chocolate Torte
Date krispy balls
Fresh fruit tart (kiwi, strawberries, blackberries, blueberries)
Clipper Chippers (Deluxe chocolate chip cookies)
Individual pineapple Upside Down Cakes
Fruit juices
Tea
Beer
Sprite
i dont know what an ebelskiver is but so far everytime ive encountered the word on here it never ceases to give me a shudder and i grab for the flyswatter. ill look the definition up at some point out of curiosity but right now i have to go swat me some IRISHMEN and ITALIANS..
gosh, im barely even cooking or eating well right now. had instant mashed potatoes mixed with sweet peas tonight. this post carer thing is working on me. i never lost my identity but lost my " self " . self is back home with all the tooling freshened up and ready but the brain is rebooting and has never worked harder. its feverish and aches a little bit. trying to process the recent past and the near future and until that gets farther along it doesnt even want to sleep. i wouldnt call this grieving because its all exiting -- but -- my domestic partner is gone, so ill call it loss..
hope its ok to just share ones thought on here..
windytown, I actually used a pan meant for individual pineapple cakes -- you can see it at the nordicware website if you are curious. But I have also seen them done in muffin pans. I used fresh pineapple and put a slice in each pan, along with a maraschino cherry. Make just as you would any pineapple upside down cake recipe. To me, the cake itself is never the most interesting part, and I used a butter-recipe yellow cake mix, with a little cinnamon added.
But I've discovered the massive amount of variety of seasoned veggies that every brand is now sticking in the microwavable steamer pouches or bags. I just had roasted potatoes, sugar snap peas, red peppers in garden herb/garlic sauce for lunch… aka Green Giant "Garden Vegetable Medley."
It was yummy.
But the stuff you guys cook up is way more impressive to me. I don't know if I'll ever become the creative cooks you guys are. So thank goodness for some advances in frozen prepared foods. :D
" dont really cook " my god. can you make mortar? im negotiable..
youre welcome. ( grimmace )
Here in the Twin Cities, food trucks are all the rage, though quite a few are transitioning to bricks and mortar places.
4 skinless breasts Catalina salad dressing
1 envelope Onion soup Apricot preserves
lay breasts in square corning ware, coat evenly with preserves, drizzle enough to coat with dressing, shake and empty soup envelope to coat. In a 350 oven cook uncovered for 45-50 min. Time white rice and cook to taste. Spread rice on plates, lay breasts over rice and smother with pan sauces. Serve with vegetable of choice and ENJOY.
i like it when pork chops get too close to apple stuffing myself.
i have jowel bacon and 15 bean soup going on here. probly make cornbread too.
Made boneless pork loin chops in a maple smokehouse spice rub, foil wrapped potatoes with garlic and onions, sharp cheddar and diced fresh jalapenos and olive oil. Fresh asparagus is finally arriving at the stores, the good thin stalks and on sale! Served the steamed spears on the side with a simple squeeze of lemon and melted butter.
We use a charcoal starter tunnel thingie with paper in the bottom, lit, to ignite the coals. After I dump the coals in the summer, it's always a challenge to find a spot for the red hot starter container. Today it was no problem. Set it in the five foot snowbank next to me. Man, did that sizzle! Have to appreciate the winter advantages...