What are you Cooking the Week of April 6, 2025?

[cwcdesign]

Chocomouse - not a lot as things go - probably a dozen to start but if people realized we have really good maple syrup, maybe another dozen or two - we have people who come because we have honey from two local beekeepers - actually on our island - I'd say we sell a few dozen of each a year When the hives are in good shape -

[Mike Nolan]

We had big salads with tuna fish and some of the hydroponic tomatoes.

[Joan Simpson]

Tonight I had a hotdog with some yogurt.

[BakerAunt]

I cooked the last small pumpkin from the autumn on Thursday. That is the longest that I have kept one. Like the last two I did a month ago, I noted that it had less water, which made for thicker puree. I refrigerated it and will decide what to make with it tomorrow.

For dinner, we finished the black-eyed peas with rice and ham.

[cwcdesign]

I made chicken salad from the rest of the chicken I had baked on Monday and finished off the roasted vegetable along with some spinach and tomatoes

[RiversideLen]

I made roasted salmon, potatoes and brussels sprouts. I have enough salmon left for tomorrow.

[Joan Simpson]

I did boneless chicken thighs in the air fryer and had a baked potato with this, and it was really good.

[Mike Nolan]

We had tomato and salami sandwiches again.

[BakerAunt]

I improvised a soup for lunch on Friday using sauteed chopped onion, celery, carrots, and minced garlic, a can of Del Monte tomatoes with hatch chilis, about 4 cups turkey broth from the freezer, 15 oz. of white beans that I had frozen, and the rest of a package of frozen corn. As I only had one clove of garlic, I added ½ tsp. garlic powder. I seasoned with 1 tsp. of Penzey's Fajita mix, which I received as a free sample. I simmered for 40 minutes before adding half a cup of wholegrain elbow macaroni and bringing the soup to a low boil to cook it. I find the soup yummy, which is good, because it will be my lunch for the next four days as well.

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