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Post by The Stuffingtacular She-Hulk on Oct 31, 2024 15:24:44 GMT -5
I'm glad it's a light week of cooking, because I really feel that I'm at a breaking point with my family over them not eating anything I make and, as a result of this, spending every evening feeling dejected and pissed off. I'm like Bruce Banner. I'm always angry. Just plate after plate of food going in the trash, because I don't eat leftovers, and if they didn't eat it the first time around, chances are they won't eat it the second. Won't even eat the foods they used to eat. Just stared at the crispy chicken last week, and that's a pain in the ass to make! Last night, for the first time in my life, I made pitch perfect Mexican rice. Virtually indistinguishable from the stuff they will wolf down at our favorite Tex-Mex joint. I was so proud that I finally found a recipe and method that worked out like I wanted. All three refused to take even a bite. Absolutely would not do it. Genuine, non-snarky question: what happened to your idea of letting them fend for themselves at dinnertime? If they're going to be this ridiculous, you don't need to keep trying. (And I try not to pass judgment, but they ARE being ridiculous, I'm sorry.) Let them eat cereal and toast forever, but you have to stop stressing yourself out like this by trying to please people who refuse to be pleased. |
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LazBro
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Post by LazBro on Nov 1, 2024 10:24:43 GMT -5
I'm glad it's a light week of cooking, because I really feel that I'm at a breaking point with my family over them not eating anything I make and, as a result of this, spending every evening feeling dejected and pissed off. I'm like Bruce Banner. I'm always angry. Just plate after plate of food going in the trash, because I don't eat leftovers, and if they didn't eat it the first time around, chances are they won't eat it the second. Won't even eat the foods they used to eat. Just stared at the crispy chicken last week, and that's a pain in the ass to make! Last night, for the first time in my life, I made pitch perfect Mexican rice. Virtually indistinguishable from the stuff they will wolf down at our favorite Tex-Mex joint. I was so proud that I finally found a recipe and method that worked out like I wanted. All three refused to take even a bite. Absolutely would not do it. Genuine, non-snarky question: what happened to your idea of letting them fend for themselves at dinnertime? If they're going to be this ridiculous, you don't need to keep trying. (And I try not to pass judgment, but they ARE being ridiculous, I'm sorry.) Let them eat cereal and toast forever, but you have to stop stressing yourself out like this by trying to please people who refuse to be pleased. Not taken for snark at all. You'll love the answer. They still have this option, and I occasionally remind them of it, but they don't do it. It is totally okay for them to have cereal and toast, but they won't. They'd rather starve! |
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LazBro
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Post by LazBro on Nov 4, 2024 9:16:21 GMT -5
Trying to cook out of my freezer when I can. So much stuff piled up.
Sunday: Crispy-skin duck breast with polenta and roasted vegetables. I didn't put the effort into making a full pan sauce or anything, but I'd fried herbs and garlic in the duck fat while it was cooking, then hit it with some Champagne vinegar at the end to give a sweet tang. Spooned over top of the sliced duck. Pretty dang good.
Monday: Monday night pasta, as per routine. My last visit to Costco I picked up one of their jugs of mix dried mushrooms. I'm going to augment that with fresh creminis and do a mushroom and white wine cream sauce with shallots and the 2nd half of the herbs I got for last night. Garlic bread.
Tuesday: Pulled pork tacos. Meat out of the freezer, served with queso fresco, fried onions, and maaaaaybe a verde sauce. Can't decide if I want to pull that out of the freezer just for this though, when I could save it for a future enchilada night still. Anyway, served with corn and rice.
Wednesday: Unsure. It's my son's 7th birthday, so I'll make whatever he wants. That's easy for my daughter, because she always says the same thing: Kraft Mac-n-Cheese. My son doesn't have a favorite in the same way.
Thursday: Smoked and reverse seared picanha (top sirloin cap). Picked up a good looking specimen from my local Wild Fork some weeks back. Picanha is one of the darlings of the Reddit barbecue world, I think because when done right, it photographs so beautifully. So basically steak night, with TBD sides.
Friday: BOTH of my kids are staying somewhere else, giving us the rare night just the two of us. I do hate to give up my Friday routine even then, but I can't pass up the opportunity to have a date night either. We'll probably go to the Moth.
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Post by Pedantic Editor Type on Nov 4, 2024 9:25:31 GMT -5
Another week, more food.
Sunday: chicken parm meatball subs
Monday: Homemade taquitos (technically flautas, whatever), chips, salad
Tuesday: pulled pork nachos with queso
Wednesday: Cacio e pepe ravioli, garlic bread, salad
Thursday: Enchilada soup, bread
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Post by Liz n Dicksgiving on Nov 4, 2024 9:42:51 GMT -5
Ah, a normal week at home! Food plans are as follows:
Monday: Pork-and-sweet-potato hash. One of my favorite reasons for making pork chops is that they come packaged in pairs, but we only need three at dinner. What can be done with the leftover chop (and the fatcap trimmings leftover from Hugs's chop)? Delicious hash!
Tuesday: It was Boomer's birthday this past weekend, but dinner plans didn't align with her favorite dish, which I'll rectify tonight. Chicken and dumplings!
Wednesday: No clue. Maybe stir-fry?
Thursday: So begins the holiday season of playing Sanssouci on Thursday nights, while American Chop Suey cooks.
Friday: I might do twice-baked potato wedges; it's been a while since we had those. With some steamed broccoli to make it a meal.
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LazBro
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Post by LazBro on Nov 7, 2024 9:44:57 GMT -5
Coffeemate's Frosted Gingerbread creamer is a winner.
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Post by Pedantic Editor Type on Nov 7, 2024 9:54:01 GMT -5
Coffeemate's Frosted Gingerbread creamer is a winner. I think gingerbread is really underrated, I buy a box of the Trader Joe's bread mix every year mostly for myself. |
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Post by The Stuffingtacular She-Hulk on Nov 9, 2024 19:39:27 GMT -5
I have this chili going in the crock pot for later in the week. I haven't added the chocolate or masa harina yet, but it smells and tastes really delicious. I didn't like the chuck at the store so bought some really nice bottom round on sale instead, and I had anchos and guajillos on hand so used them but didn't bother running out to buy the other dried ones. I also used two cans of beer and adjusted the water down accordingly, plus threw in MSG and some Worcestershire sauce (the latter based on a comment on the website). Honestly, the hardest part was just cutting up the beef. And it wasn't hard, just took a little time. Worth it, though!
My dad has a recipe for Texas-style chili that a little old lady hand-wrote on notebook paper and gave to him in the 1980s. She was a pharmacy customer of his, originally from Gilmer, and her family had always made it that way. It's really delicious; I grew up eating it and will gladly share that recipe if anyone wants me to transcribe it. But it's got tomatoes and bell peppers (and no beans, obviously), and I wanted to try something different.
Boy, this sure is different! I've never made a red chili without tomatoes before. It's spicy but not overwhelming. I do think this will be better if I let it sit in the fridge for a couple of days and then reheat it later, so I'll do that Monday for dinner over a baked potato with some scallions and cheddar and a dollop of sour cream. Plus a salad on the side so I can pretend it's health food.
Also made a pan of brownies this afternoon because I don't want to have the munchies and make another sad desperate mug cake tonight, and tomorrow I'm heading over to my parents' house to make dinner for my mom's birthday. She has requested a turkey dinner with gravy, mashed sweet potatoes, steamed green beans, stuffing, and cranberry sauce. Fine by me! As such, we will have a nice prime rib for our actual Thanksgiving dinner. I am delighted by this prospect -- I love getting to do the reverse sear in their oven, because doing it in mine just sets off the stupid smoke detector.
No idea what else I'll do this upcoming week after finishing the leftovers I am sure to bring home tomorrow night. The vat of bolognese sauce has long since been portioned out and frozen. I managed to pawn off some on my parents AND my aunt and uncle who were visiting this week. My parents are also going to get some surprise chili tomorrow. Victory!
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LazBro
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Post by LazBro on Nov 11, 2024 8:58:21 GMT -5
No wild and crazy plans this week, but it should be an alright week of eating. Still endeavoring to cook out of the freezer when possible.
Sunday: Grilled chicken sandwiches. From a Meat Church recipe. Boneless, skinless chicken thighs marinated in W Sauce, which is like a fancy and way too expensive Worchesterieaoerfafe sauce, then grilled (roasted?) hot and fast on my pellet grill. Served on a bun with a little mayo to make a sandwich. It's really that simple, but I did go a little harder. Browsing my freezer for chicken thighs, I found all I had was boneless, skin-ON thighs that I must have boned out at some point. I didn't fancy cooking this dish with the skin on, so I pulled off the skins and baked them separately to make chicken cracklins, which I then used to top the sandwich.
Monday: Pasta night. Chicken piccata over linguine. Salad. Homemade bread. Chicken breast out of the freezer.
Tuesday: Burger night. Traditional smashburgers for the boy and the Mrs. For myself, headed (slightly) south of the border by using my Kinder's fajita spice blend instead of S&P, habanero-jack cheese, and guacamole (avocados depending, of course). Oven fries. (Beef out of the freezer.)
Wednesday: Pizza night. Cheese pizza of course, and the night's special offering is undecided. I've got some Italian sausage in the freezer, so maybe another sausage-fennel pie. Yeah I did it not too long ago, but gosh it's good.
Thursday: ? ? ? (I'm really in a wing mood, though. Could go for buffalo, but I'm really feeling more of a Thai sweet and spicy kind of thing. A lot of recipes in this vein to work from. Wing nights are tough, because yeah you can add whatever side dish you want, but wings are really an all-in-one to me. If I'm still hungry, I just want to eat more wings. Also, this depends entirely on wing prices, which are typically insane.)
Friday: Waffles, bacon, fruit.
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Post by Pedantic Editor Type on Nov 11, 2024 9:28:27 GMT -5
Husband got home around 7 last night so he inhaled a heated-up pizza and I planned the rest of the week.
Monday: street cart chicken, naan
Tuesday: either chicken tacos or black bean empanadas
Wednesday: the ravioli we didn't eat last week
Thursday: creamy chicken and wild rice soup
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LazBro
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Post by LazBro on Nov 11, 2024 9:39:03 GMT -5
Husband got home around 7 last night so he inhaled a heated-up pizza and I planned the rest of the week. Monday: street cart chicken, naan Tuesday: either chicken tacos or black bean empanadas Wednesday: the ravioli we didn't eat last week Thursday: creamy chicken and wild rice soup Oh man, that street cart chicken could hit the spot right now. Alright, if wings don't work out this week, I might sub that in. |
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LazBro
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Post by LazBro on Nov 11, 2024 9:46:59 GMT -5
I have this chili going in the crock pot for later in the week. I haven't added the chocolate or masa harina yet, but it smells and tastes really delicious. I didn't like the chuck at the store so bought some really nice bottom round on sale instead, and I had anchos and guajillos on hand so used them but didn't bother running out to buy the other dried ones. I also used two cans of beer and adjusted the water down accordingly, plus threw in MSG and some Worcestershire sauce (the latter based on a comment on the website). Honestly, the hardest part was just cutting up the beef. And it wasn't hard, just took a little time. Worth it, though!
My dad has a recipe for Texas-style chili that a little old lady hand-wrote on notebook paper and gave to him in the 1980s. She was a pharmacy customer of his, originally from Gilmer, and her family had always made it that way. It's really delicious; I grew up eating it and will gladly share that recipe if anyone wants me to transcribe it. But it's got tomatoes and bell peppers (and no beans, obviously), and I wanted to try something different.
Boy, this sure is different! I've never made a red chili without tomatoes before. It's spicy but not overwhelming. I do think this will be better if I let it sit in the fridge for a couple of days and then reheat it later, so I'll do that Monday for dinner over a baked potato with some scallions and cheddar and a dollop of sour cream. Plus a salad on the side so I can pretend it's health food.
Also made a pan of brownies this afternoon because I don't want to have the munchies and make another sad desperate mug cake tonight, and tomorrow I'm heading over to my parents' house to make dinner for my mom's birthday. She has requested a turkey dinner with gravy, mashed sweet potatoes, steamed green beans, stuffing, and cranberry sauce. Fine by me! As such, we will have a nice prime rib for our actual Thanksgiving dinner. I am delighted by this prospect -- I love getting to do the reverse sear in their oven, because doing it in mine just sets off the stupid smoke detector.
No idea what else I'll do this upcoming week after finishing the leftovers I am sure to bring home tomorrow night. The vat of bolognese sauce has long since been portioned out and frozen. I managed to pawn off some on my parents AND my aunt and uncle who were visiting this week. My parents are also going to get some surprise chili tomorrow. Victory!
The no-tomato chili reminds me of Chile Colorado or even Carne Adovada, both of which I love, especially the New Mexican adovada (surprise I know). It reminds me of my preference for Nashville hot sauce over buffalo or other traditional vinegar-based hot sauces. Most any heavy dish can benefit from a little twang, but when that acid is more forward in a dish, like in a buffalo sauce or, say, from the tomatoes in a standard chili, it can quickly overwhelm the smoky depth of the dried chiles. A no-tomato chili, like Nashville hot, eschews most acid in favor of a deep, complex, roasty burn. I'm obsessed with it.
I'm also a bad Texan, because I prefer my "standard" chili very much with beans, and I'll take a ground meat chili over a meat-chunk chili any day. Again, when talking "standard" chili like you'd serve with Frito pie, on a hot dog, or with cornbread.
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Post by Liz n Dicksgiving on Nov 11, 2024 10:15:28 GMT -5
I somehow ended up emerging from last week with enough leftovers for this week, so now I have no idea what I'm supposed to be doing, cooking-wise. Like... my dinners have the purpose of feeding us daily, but the structure of providing future work lunches. I often rail against having to come up with things that make leftovers, but now I'm all confused about not needing any and don't know how to plan accordingly. WHAT DO WE EVEN EAT? Also, Hugs is not working the late shift tonight (she's off work entirely), so I have to come up with one more Hugs-friendly meal, and I have a fridge full of things she doesn't eat, and I don't know how to handle any of this. It's hard enough to come up with dinner ideas when there's a steady routine -- I can't cope with disruptions to that, dammit!
Monday: What the fuck, people? I have no idea! How about we just do an easy pasta, dipping into the pestos put aside for this winter? Or maybe last week's arugula is still in good enough shape to make a fresh pesto?
Tuesday: Baked potatoes with cheese sauce (with broccoli for those of us who are smart enough to partake), and a big salad to flesh out the meal.
Wednesday: No clue.
Thursday: It's Sanssouci board game night (one of our big mile markers of the holiday season), which I love to make into an even bigger event by doing Chinese takeout.
Friday: Pancakes.
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LazBro
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Post by LazBro on Nov 11, 2024 10:35:59 GMT -5
Tuesday: Baked potatoes with cheese sauce (with broccoli for those of us who are smart enough to partake), and a big salad to flesh out the meal. Back in the day Jason's Deli used to have a broccoli cheese baked potato, which was just a massive baked potato* absolutely drowned in a meal-sized portion of their broccoli cheese soup. It was glorious.
*Like seriously huge. I'm not sure about today, but back then what they'd do is cut one end off of two baked potatoes, shove the two larger sides together, and call that one baked potato.
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Post by Pedantic Editor Type on Nov 11, 2024 12:12:38 GMT -5
One of my go-to winter lunches when I'm working from home is some form of noodle + veggies - ramen, udon, Cantonese egg noodles, lo mein, that kind of thing. Sometimes in soup form, sometimes just stir-fried. But why is it so hard to find the frozen veggies I want? I suppose I should go to the Asian markets and see if they have what I'm looking for. Because right now Trader Joe's is about the best I can do - pea pods, baby corn, carrot, mushroom, water chestnuts, red pepper. The "American" stir-fry mixes are all like half broccoli. Bleh. Gimme some bok choy.
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Post by Pedantic Editor Type on Nov 12, 2024 10:00:28 GMT -5
In unrelated food ramblings, looks like we're gonna be on our own for Thanksgiving - which is fine, we've done that 3 out of the last 4 years; we have friends and family whose houses we would be welcome at but honestly it's kind of nice to just chill at home and watch movies and eat whatever.
But the "eat whatever" part is now my topic of thought. We've done tamales in the past, and don't get me wrong, I love a good tamale. Plus chips/salsa/guac and whatever dessert. But maybe something else this year? I do not know yet.
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Post by Liz n Dicksgiving on Nov 12, 2024 11:05:27 GMT -5
In unrelated food ramblings, looks like we're gonna be on our own for Thanksgiving - which is fine, we've done that 3 out of the last 4 years; we have friends and family whose houses we would be welcome at but honestly it's kind of nice to just chill at home and watch movies and eat whatever. But the "eat whatever" part is now my topic of thought. We've done tamales in the past, and don't get me wrong, I love a good tamale. Plus chips/salsa/guac and whatever dessert. But maybe something else this year? I do not know yet. Our Thanksgiving will be the now annual extremely mediocre, bog-standard turkey dinner at non-Hugs's house. She said I was welcome to bring any snacks we'd like for the morning/lunchtime that day, and I'm like, "Hmm... can I bring a whole, better dinner down and call it a snack?" |
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Baron von Costume
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Post by Baron von Costume on Nov 12, 2024 11:31:15 GMT -5
I have been so busy the last two weeks that the house is basically devoid of food or components to make anything into food, I've been eating mostly takeout or pb sandwiches. What is cooking even?
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GumTurkeyles
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$10 down, $10 a month, don't you be a turkey
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Post by GumTurkeyles on Nov 13, 2024 7:07:55 GMT -5
We'll be having a smaller gathering this year for Thanksgiving. My youngest sister and her partner are going to visit my parents in GA, my younger sister and her son are going to spend thanksgiving this year with her mystery boyfriend (3 years together and we've never met him or seen a picture). We'll still host my in laws and my oldest brother and his wife and 3 kids. So it'll be 10 of us. But we're used to having 15-20 people, so this will feel a lot smaller.
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LazBro
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Post by LazBro on Nov 14, 2024 9:28:38 GMT -5
Thanksgiving is my "off" holiday, so I will just be making the mashed potatoes and dressing, because I like mine so much more than anyone else's that I insist upon it.
Only thing different this year is that, because my parents decided to take a 3-week cruise this November - they left the day after the election and get back the Tuesday before Thanksgiving - I have to do their shopping for them. Yay.
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Post by Pedantic Editor Type on Nov 14, 2024 9:47:45 GMT -5
There's a food/fitness influencer named Liam/ThePlantSlant whose videos I see on instagram from time to time, and although I don't follow him, sometimes I watch them because he seems to have a genuinely common sense approach to healthier eating - namely that "chemicals" aren't bad for you, artificial sweeteners are fine, any exercise is good exercise, it's OK to eat Oreos, but also here are some protein-packed or lower-sugar ideas.
And sometimes he just takes DOWN stupid shit other influencers post - the one I saw the other night made me cackle; it was someone who had soaked rice cakes in espresso and added like, a yogurt-protein powder mixture in the middle and "it's just like tiramisu!" and he tried it and was like said nobody ever, it absolutely is not like tiramisu, go to hell.
Because look, if you REALLY want to eat rice cakes soaked in espresso, fine, whatever. But don't lie to yourself. We went through the Snackwells phase and the low-fat ice cream phase and now we have like, Halo Top which is total shit, it's OK to eat sugar and fat sometimes!!
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LazBro
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Post by LazBro on Nov 14, 2024 12:32:18 GMT -5
There's a food/fitness influencer named Liam/ThePlantSlant whose videos I see on instagram from time to time, and although I don't follow him, sometimes I watch them because he seems to have a genuinely common sense approach to healthier eating - namely that "chemicals" aren't bad for you, artificial sweeteners are fine, any exercise is good exercise, it's OK to eat Oreos, but also here are some protein-packed or lower-sugar ideas. And sometimes he just takes DOWN stupid shit other influencers post - the one I saw the other night made me cackle; it was someone who had soaked rice cakes in espresso and added like, a yogurt-protein powder mixture in the middle and "it's just like tiramisu!" and he tried it and was like said nobody ever, it absolutely is not like tiramisu, go to hell. Because look, if you REALLY want to eat rice cakes soaked in espresso, fine, whatever. But don't lie to yourself. We went through the Snackwells phase and the low-fat ice cream phase and now we have like, Halo Top which is total shit, it's OK to eat sugar and fat sometimes!! Oh weird, earlier this week at the dinner table I was explaining Snackwells (and the general history of modern "diet" food) to my daughter.
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Post by Liz n Dicksgiving on Nov 14, 2024 13:44:38 GMT -5
I ended up settling last night for dinner on what we just call "peanut noodles" in my household (which is as it sounds -- whatever passes for "Asian" noodles in my lame grocery store, tossed with a stir-fry of chicken and carrots using my basic stir-fry sauce, but with peanut butter included in the mix). I thought it was a pretty solid version of it, in no small part because I used Big Spoon Roasters Sweet Heat instead of Skippy (what the sauce loses in thickness it gains in deliciousness), but apparently I was underestimating it. Hugs absolutely made my month by saying first, "This is so good. I think this is the best version of this you've ever made," and then upped it by sighing happily at the end of the meal, "This was the best-ever version of my favorite dinner." Awww!!! Yay! |
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Post by Liz n Dicksgiving on Nov 18, 2024 9:34:11 GMT -5
Food this week!
Of note this past weekend, I finally got around to making pumpkin bread. I roasted up some small pumpkin-y squashes during the week, pureed them on Friday, and made a batch of my patented Loser Pumpkin Bread (the one I nearly went on a murderous rampage about when it didn't take a prize at an office pumpkin cook-off, losing to a three-ingredient no-bake pumpkin dip and an apple pie) on Sunday. I've still got another batch worth of pumpkin puree left, so now I'm trying to decide if I want to put the pumpkin in the freezer or bake another batch in the next couple of days and put loaves in the freezer. Sometimes life can be very complicated.
Monday: I'd had plans to do a sausage, sunchoke, and mushroom Nigel Slater recipe tonight, but I forgot to get the sausage out of the freezer. I think there's still time to defrost them after I get home from work, but I might end up leaning butternut squash risotto instead. Time will tell.
Tuesday: It might be time for another round of curried cauliflower soup. The cauliflowers are taking up insane amounts of room in the fridge.
Wednesday: I have no idea what the schedule is on Wednesday this week (do we have our weekly workout with our trainer friend or not?), so let's just get burritos and take "making dinner" out of the equation.
Thursday: American chop suey.
Friday: Twice-baked oven fries, with broccoli on the side.
At some point this week I also need to get a batch of some kind of pickled cabbage going. I don't think I'm going to bother with kimuchi this year, but I have a hankering for a Linda Ziedrich recipe I haven't made in a few years, a Turkish pickled cabbage that's got a ton of ginger and hot pepper in it.
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LazBro
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Post by LazBro on Nov 18, 2024 9:38:51 GMT -5
A couple weeks ago the Mrs. lamented the fact that neither of our kids has shown any favor for Asian cuisines, not even something as simple and soul-satisfying as fried rice (which, okay, to be fair she's not a big fried rice person either). She's been craving dumplings lately, but it's hard to justify spending our one restaurant meal of the week (Saturday lunch) at an Asian joint where the kids won't eat anything and then be all mad the rest of the day. Yesterday, however, the kids had some deal with their grandparents which included dinner plans. It was a rare Sunday night with just the two of us and no plans to go out.
So, I made gyoza. From scratch! (Okay, I bought the wrappers.) Pretty much note-for-note the Serious Eats / J. Kenji Lopez-Alt recipe. Filling of pork, cabbage, and aromatics cooked potsticker-style and served with a sweet and tangy ginger-soy dip of my own design. Of course I forgot to take pictures, but I was very pleased with how they turned out. The flavor and texture were spot on to what I'd expect to get from a restaurant. The Mrs. appreciated the more-than-nominal effort it took to make them.
I made 31 gyoza before I got bored (and didn't want to get out another sheet tray). Cooked up 16 to share, froze the rest, and I still have half of the filling left for future use. Could make more gyoza, of course, but I could use it in a stir-fry or make some kind of pork burger out of it. Options abound.
A fun project.
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LazBro
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Post by LazBro on Nov 18, 2024 9:59:04 GMT -5
And on deck this week...
Monday: Pasta night with Bro family meat sauce. Bread.
Tuesday: Wings! Found some cheap enough wings to justify satisfying this craving. Going to make a sweet and spicy Thai chili sauce. Smoked and roasted on my pellet grill. So it's become a bit of a meme at this point, but on Traeger forums, or the Traeger Reddit sub, you can't go two minutes without seeing a reference to 0-400 Wings. It's a cooking method: put them on cold, fire up the grill and set it to 400, once it hits temp go for 30 minutes, flip the wings, go for another 30 or until done to your liking. The idea is that, because pellet smokers put off almost no smoke at high temperatures, this is a way of imparting at least some smoke flavor into the wings as the cooker gets up to temp. Poultry does take on smoke flavor quickly, so maybe it'll make a small difference, but I'm mostly doing it for the lols. (I may also use my smoke tube, which puts out smoke at any temp.)
Wednesday: Breakfast on the griddle. Pancakes and bacon for the kids, and I'll probably do more of a breakfast bowl kind of thing for myself, with potatoes, mushrooms, peppers, all served with eggs. Think I spied some breakfast sausages in the freezer, so mayhaps I'll invite those to the party.
Thursday: Street cart chicken and rice.
Friday: Pizza.
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Post by Liz n Dicksgiving on Nov 18, 2024 10:05:25 GMT -5
Oh, and farm updates! You might recall that the primary CSA I'd signed up for this season pulled up stakes on the eve of opening day and handed my membership over to a different farm that I'd been wanting to join; it was all very serendipitous. The only problem was that I ended up joining that other farm too late to be able to get all the add-ons to my subscription that I wanted. I'd gotten their winter box earlier in the year, with an add-on of weekly fresh mushrooms, but by the time my new summer-season subscription was in place, the mushroom shares had sold out. Well! They just opened registration for next summer, and you better believe I jumped on it the INSTANT it was available. I'm getting the mushrooms next summer! WOO HOO!!! I know you were all very anxious about that.
The summer season ends this week, I think (or next?), and then there'll be a lull before my winter subscription starts up in mid-January. I've been getting a dozen eggs every week this summer, which is not the rate at which we eat eggs. So I've gotten used to having about four cartons of eggs in the fridge at all times. This six-week gap between summer and winter seasons has me already stressing out about what I'm going to do when I don't have more eggs than I know what to do with. I might end up only having TWO dozen eggs in the fridge! What a nightmare!
We're also trying out a half-gallon milk share this winter, which I won't continue during the summer, because we only need that during hot cocoa season. And they have a bread share from a bakery I've never heard of, so we're trying that this winter, too. I hope I don't fall too hard in love with it, because I just opted not to get it with next summer's subscription.
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Post by pantsgoblin on Nov 19, 2024 12:05:20 GMT -5
I'm in the middle of a project that involves contacting the regional colleges that offer a Culinary Arts program. The homepage for the program at the largest community college in the state features an image, right at the top, of a kitchen where a woman in a chef's hat and apron is demonstrably picking her nose.
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Post by Pedantic Editor Type on Nov 19, 2024 12:24:55 GMT -5
Help, I have no idea what we're having for dinner on Thursday.
Sunday: chicken sausage sandwiches
Monday: enchiladas
Tuesday: "Topato" soup (potato + spinach + salsa verde + cream)
Wednesday: Mini calzones
Thursday... ? ?? Couldn't come up with anything Sunday and still don't know
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Post by Floyd Diabolical Barber on Nov 19, 2024 12:53:11 GMT -5
I'm in the middle of a project that involves contacting the regional colleges that offer a Culinary Arts program. The homepage for the program at the largest community college in the state features an image, right at the top, of a kitchen where a woman in a chef's hat and apron is demonstrably picking her nose. Granted, it was 50 years ago, but based on the years I worked in restaurants when I was in high school, I would say that is a pretty clear case of truth in advertising. |
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