Chocomouse--We keep having weather reminiscent of late October or March, with very little snow.

For Sunday dinner—Twelfth Night—we had a rotisserie chicken, accompanied by a stir-fry that I made with farro cooked in turkey broth (from freezer), a roasted delicata squash, and some kale. I seasoned it with some dried thyme. We also had microwaved fresh broccoli.

• This reply was modified 4 years, 10 months ago by BakerAunt. Reason: added information

We had a baked potato for supper.My husbands appetite just wasn't here today.Dang it,he is very thin anyway no extra fat on him,I did get a boost drink in him,one half egg this am for breakfast and half a baked potato for supper,he won't drink or eat very little.I'm worried here.I thought he was doing good yesterday and now I just don't know.Say a prayer for him please.

On Tuesday, it was time for the Leftovers Turned into Lunch Challenge. On New Year’s Day, I cooked a bag of black-eyed peas. Although my husband purports to like them, he loses interest after two meals, and there I am with a pot to eat by myself that has no additional seasonings or ingredients. Before we got married, I always cooked them with rice and ham. So, I decided to turn the pot of black-eyed peas and their liquid into lunches for the rest of the week. Since I’m planning to make a dinner tomorrow that uses rice, I tried 1 cup farro, cooked in 2 cups of the bean broth. While the farro cooked (30 min.), I diced some onion, sautéed it in some grapeseed oil, then added a package of cubed ham from the grocery. I added the leftover beans, and whatever liquid remained, along with some minced fresh parsley and some freshly ground black pepper. I mixed in the cooked farro. As I was sitting down to lunch, my husband, who had eaten his usual sandwich decided it smelled good, and that it might be something he could also eat, which a taste with a spoon confirmed. I was hoping for that outcome, which is why I restrained myself from adding a dash of red pepper. I expect that he will eat it at one meal, at least, with me.

That's good news, Joan.

Tuesday night’s dinner was beef stew, so it was an afternoon project, although hands-on time is limited. I use Penzey’s beef base. For vegetables this time, in addition to onion and garlic, I used red potatoes from the local farmers market, “baby carrots,” red bell pepper, and mushrooms, and peas. For seasonings, I used some red wine, Worcestershire sauce, tomato paste, rosemary, allspice, Penzey’s sweet paprika, 2 bay leaves, freshly ground black pepper, and a Tbs. of sugar. I thickened it with ½ cup water and 3 Tbs. Clearjel. I added a bit of salt at the end to balance the flavors.

• This reply was modified 4 years, 10 months ago by BakerAunt. Reason: added information

On Wednesday afternoon, I made chicken broth from the remains of our rotisserie chicken.

That's so good to hear, I know how worried you were. I think it's due to your feeding him so well.

Joan;
Glad that your husband is doing better.