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.
It's gonna be in the 90's until late next week. Cold foods from now on!
Health: just came back from my doctor who is a Naturopath. He "muscle tested" my supplements and I bought some new ones for my endocrine system, a new multi vitamin and another one to dissolve certain fats in the body. He is a very knowledgeable doctor when it comes to Functional wellness. I am hoping to lose weight, have better digestion, and put my endocrine system back in balance.
Been plagued with headaches, parasites and other things since I moved to this apartment four years ago. Yes, it's on my list to move out of here maybe next Spring.
those chops sound much better than my chicken livers . damm near bought pork this week . 1.50 a lb . then moms voice sed " i aintta payin it , let em keep it " .. of course mom was nuttier'n squirrel s*it . the damm livers were 1 . 89 a lb ..
Captain, does it bother you at all that you are taking advice from a deceased woman you considered nuts? Just wondering. :)
Tonight's menu was fresh fruit parfait and bacon-spinach-tomato quiche, with Swiss and cheddar cheese. It was an especially tasty combination. Each time I make a quiche I wonder why I don't do it once a week. It is easy, moderate cost, and fairly nutritious. We all love it. Why not do it more often? I guess just because there are also a huge number of other things we like.
Granddaughter stopped over and had dinner with us. She loved the quiche. I gave her the recipe. I wonder if she'll ever make it. She was visiting her brother afterwards and I sent the leftover pie to him for breakfast.
Captain, ever consider combining your gizzards or liver or bacon scraps into a quiche? Cook one time and eat for three days, with better variety than plate after plate of gizzards. :)
bummer -- had to light up the woodstove tonight for the first time . i could have done without this for another month ..
Yes, I do have access to FRESH dungeness crab...fresh from Oregon Coast. I can buy a giant whole one for 7 bucks. I do like the more stringent taste they have vs the sweet.
Bob, try frying up some gizzards, make a brown gravy from the oil....use season salt if you have it, simmer till gizzards are tender, pour over rice.... stick to your ribs food.
BUMMER is right.... it's up to the 90's during the day but 40's in the mornings.... this is it... last week of warmth. I dread another winter here...
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I was at Costco today and checked out the crabs. They had two medium in a package for $28. Sigh.
a french roll sounds very much like a german brotchen roll to me , except i dont put egg in the recipe and use about 30% whole wheat . ive filled em with many different ingredients but when i went to visit g kids this summer my son made them with pizza filling . ive never tried that . i was lying down resting my ribavirin headache and didnt witness the results but cubehead said the kids tore them up . haveta believe him , there were none left .. both kids told cubical that they didnt know what subject to connect with me on . we found it in the kitchen .
theres no end to the possibilities with the filled rolls . yea , crab would be a heck of a filling too ..
one carrot, handful of just picked beans and fresh corn on the cob on the side.
I notice that every time I have to do something with my mother I reward myself afterwards with a healthy treat, or something that I might not do: like take a walk in nature, or something that connects me and heals me. Good food works every time!
We decided to have Chinese takeout from Safeway tonight. Mom loves her Orange Chicken. Easypeasy and she eats it all.
Tomorrow, chicken salad on fresh french bread.
DONE!
We always eat well, but this was a more labor-intensive meal than I usually tackle.