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.
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
saps..
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..
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!
my kitchen designs work for me, not the opposite. pantries are doorless and everything visible at a glance. everything from rice, conf suger, beans, spaghetti, all stored in 1 gallon glass jars. all pans and utensils hang from beams. i aint a stranger to the work triangle of a good kitchen is what im sayin.
now, i gotta find something even cheaper to eat than chicken hearts cause if i miss alice cooper for the third year in a row im going to split the earth in half. i can do it to, i live atop north americas most unstable faultline.
Kitchen is still a mess. Ate at an Ethiopian restaurant with my vegetarian DIL. Little hole-the-wall place with very slow service but very tasty food. Brought left-overs home, plus a meal for the painter (my son).
I like eating out, but I can't wait to get back into my kitchen!
That does sound like a challenge though. I'll have to try it sometime. As for one pan, not for me. I just wash the big stuff as I go along and put the small stuff in the dishwasher. I'm kind of a neat freak with all my ingredients in place, chopped and prepped, before I start cooking and put spices, butter, flour and such away after I use them. Makes clean up a breeze.
I was treated to a pre-Valentine's Day dinner out tonight with my husband and son. ( I refuse to dine out on V Day and New Year's Eve - two worst nights of the year to be at a restaurant in my book.) Had BBQ grilled meatloaf, warm German potato salad and a grilled romaine Caesar salad. Very tasty and enough leftovers for two more meals. Probably shouldn't serve that for tomorrow's dinner. Heh.
when you get to thinking your a good cook try cooking exactly enough to satisfy your family with no leftovers. this is a freaking art form in itself. you have to consider how hungry everyone is then you have to account for the meal being good enough that everyone wants seconds. quite challenging. then when i cook i do it with as few dirty dishes as possible. any idiot can dirty every dish in the kitchen but it takes skill to keep it down to one pan or skillet.
then when youve learned to make moonshine in your pressure canner drop me a line, we should chat. lol
Tonight I made basic grilled cheese sandwiches. On the side, I opened up a can of Campbell's tomato soup and added a cup of sour cream, 1/2 cup of water and a tablespoon of spicy curry seasoning. Used McCormick's brand for all the chunks of dehydrated peppers and onions. Let it simmer for awhile and I really enjoyed it. I called it an Indian Tomato Bisque. My husband gave it a thumbs up too and he's a non-curry guy.
I'm still debating what to make on Valentine's Day. We've been together almost 29 years. (Yikes!) I'm thinking maybe a beef fondue with salad and baguette with good butter for sides. Simple sliced pears and cheese for dessert.
My mom's AL is having a dessert and movie event for the ladies. I can't believe the movie they're showing - "The Notebook". Gah! My mom doesn't participate in anything so no worries there. I just imagine a room full of weeping women. "When Harry Met Sally", maybe, but that's just kind of disturbing...Grown men cry over that movie.