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Home › Forums › Cooking — (other than baking) › What are you Cooking the week of February 1, 2026?
BakerAunt.Last night and tonight I will be having the last of the spaghetti and meat sauce.
Navlys I've never tried ChatGPT , glad you liked the dish.
I picked up a rotisserie chicken at Sam's, that'll be at least two meals plus a pot of stock.
For dinner on Thursday, I roasted sweet potato chunks tossed in olive oil in the convection oven at 350 F for 55 minutes, which was perfect. In the big oven I roasted two thick boneless pork slices with pecan, paprika, and Dijon mustard coating. We cut one of the pork slices in half for tonight, and the other will be for another dinner this week. We finished up the last of our frozen mixed vegetables and peas. We have delayed a big grocery run to the county seat because we keep having more snow. This afternoon we got another centimeter (about 3/8") of snow, with more predicted for tomorrow. Scott is the snow driver, but he really hates getting all that salt on the car. However, we still have a small grocery store in our town, and we are well stocked, as I have a siege mentality, fine-tuned from living through earthquakes, civil unrest, Covid, and major electrical outages.
Poker game was canceled so I had a grilled bologna and cheese sandwich with some chips.
We had leftovers.
I made yogurt on Friday. I also made coleslaw to start eating as a side at dinner. The cabbage came from the farmers market in the autumn. I wrapped it in saran and refrigerated it upon getting it home, and it kept extremely well. As it was 3 lbs., 12 oz., it made a lot of coleslaw, so we are set for a vegetable side dish for a while.
Congratulations, Joan, on your first great-grandchild! I'm glad that mother and child are doing well.
For dinner, I roasted potato chunks tossed in olive oil to go with the leftover pecan crusted boneless pork chop from Thursday's dinner. We had more of the coleslaw as well.