Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of December 7, 2025?
RiversideLen.Tonight I had pork roast with potatoes,,carrots and celery. Let it cook 4 hours at 325* it was delicious and lots of leftovers.
Not only does your food look delicious, Joan, but you arrange it so nicely on the plates!
For dinner, we had roasted chicken thighs sprinkled with Penzey's Justice blend. (I brought my own baking sheet, which I purchased here when we made our first trip in 2018.) We also had microwaved fresh broccoli and cornbread muffins.
I had a piece of toast with avocado and melted cheese
We had some onion soup from the freezer, using some lavash instead of stale bread. Worked very well.
Joan, I agree with BA about your food!
I had roasted salmon seasoned with Stir Fry seasoning from The Spice House, sweet potato and sugar snap peas in Amy's mushroom soup. Everything was delicious.
I made a small pork roast, had it with broccoli.
Len--It's always great when a spice blend meant for one purpose (stir-fry) works well in an "off market" application such as with your salmon.
We had leftover roasted chicken thighs with microwaved broccoli and the last of the corn muffins for dinner on Friday. It was an easy meal after an afternoon hike at Fort De Soto State Park.
I did cook a pot of black-eyed peas in the evening that I will use for tomorrow's dinner.
To my surprise, Scott requested black-eyed peas and rice, a meal I did not expect to be cooking on vacation. I had to buy some coarse sea salt for soaking and cooking the dried black-eyed peas. (Normally, I use kosher salt, but I did not want to lug a box of it back to Indiana.) I also had brought only a limited number of spices with me, and thyme was not among them. I didn't want to buy dried thyme, as I have plenty at home, and the stores did not sell small jars. I ended up buying a package of fresh thyme, then had to google how to remove the leaves from the stem. (Martha Stewart was most helpful.) I could have used a bit more thyme than I put in, but it came out well. I used chopped celery, sliced green onion, and chopped yellow and red bell pepper, all of which I sauteed in olive oil before adding the beans, and then the rice. We cut up some sliced ham to add to our individual bowls. We have plenty of leftovers for the next few days of dinner.
We're having onion soup again.
I had pork, a baked potato and broccoli.
