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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of April 20, 2025?
Mike Nolan.Needing to use some cheese up so it's a grilled cheese sandwich and tomato soup.
For dinner on Thursday, I made muddled mashed potatoes to go with the leftover turkey and gravy. We also had microwaved frozen mixed vegetables. I bought this bag of small, organically grown, yellow potatoes at Kroger.
We had tomato soup and fried cheese sandwiches on the honey wheat bread I baked last night.
Pizza night here, pix and story in baking thread.
We had more of the turkey, mashed potatoes, and gravy, along with microwaved fresh broccoli.
I made broth on Friday, using the bones from the turkey. I froze it for future use.
Interesting--the design that accompanies my name here at Nebraska Kitchen has changed I'm not complaining, I'm just surprised. I note changes to other people's designs as well--except for Mike, who is Northwestern all the way.
I had a BLT tonight.
BakerAunt I noticed the change by the names too, first I noticed yours and didn't notice mine had changed too as everyone else.
I made a pork chop, pasta and green beans.
That must have been something that happened when I upgraded to the latest version of WordPress. They're randomly generated but I'm not sure what is used to 'seed' them.
If you'd rather have a profile image you choose, like I do, you can register it with Gravitar under your email address, and it will show up on any site that recognizes Gravitar images.
No problem with the Gravitar image for me Mike.
Tonight I had breakfast for supper..eggs, bacon and raisin toast.The lemon cookies are dangerously good and soft.
We had quesadillas for dinner - leftover pork, onions, sweet red peppers, and cheddar.
For Saturday's dinner, I used the leftover turkey and gravy with carrots, mushrooms, and celery to make a rigatoni pasta dish. I also added a cup of turkey broth from the freezer and some grated Parmesan at the end. We should have enough for one or two more meals.
Tonight I made a crustless quiche with the asparagus I had planned for Easter (I wasn't feeling up to par for a few days over the weekend) which I kept in water in the fridge this week. This morning before work, I roasted the asparagus with some red onion to save a step when I get home. I'm very pleased with the simple recipe I found. It was as good tonight with the asparagus as the first time I made it as directed with spinach and mushrooms.
I made several quarts of chicken stock yesterday using bones from a chicken I had roasted last week.