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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of February 15, 2026?
Mike Nolan.I had another grilled bologna and cheese sandwich, sliced tomatoes and raw broccoli with ranch dressing.
We had more of the roasted chicken (it was a big one) and finished the Pepperidge Farm dressing. We also had microwaved fresh broccoli.
We picked up about 6 inches of snow in 4 hours this afternoon, my wife's drive home normally takes about 25 minutes, it took her 75 minutes today.
So we had oatmeal for supper.
BTW, the public schools are closed here tomorrow because of the snow. Tuesday we came close to hitting 80 degrees. What a change!
And, I was surprised when we hit 80 today.
I made a twice baked potato and asparagus for dinner - half tonight,half tomorrow.
But my big news is that my shoulder surgery has finally been authorized by my insurance company. My doctor's main hospital is out of network, but I can go to a different hospital in Savannah where he has privileges and actually performs surgery there on a regular basis. It will be on April 2nd, a little more than 2 months from my original surgery date. But I think things work out as they're supposed to.
On Friday, I made yogurt. I also made broth from the Thanksgiving turkey bones that have been in the freezer. I plan to use some of the broth for soup tomorrow and will freeze the rest. I roasted sweet potato chunks this evening, which we had with the rest of the roast chicken and gravy and some microwaved mixed vegetables. Our weather has turned cold today, with a high around 32 or 33 F and a bit of snow this morning. Scott noted that the steps had the thinnest coating of ice, so he went around them to get the mail and to bring in wood for the fire.
I'm glad that you now have the date for your shoulder surgery, CWCdesign and that the insurance is figured out.
Dinner on Saturday, at Scott's request, was soup made with Bob's Red Mill mixture of red and brown lentils and green and yellow split peas. I used some of the turkey broth I made yesterday, ground turkey, chopped carrots, celery, orange and red bell peppers, and sliced mushrooms, as well as 1 Tbs. dehydrated onion reconstituted with water. I used 1 Tbs. Penzey's Ozark Seasoning. At the end, I stirred in kale sauteed in olive oil. We had it with the Pumpkin Soda Bread on this colder night. Our weather was back in the 20s and 30 Fs today, with snow predicted tonight and maybe tomorrow.
A little experimentation with the repertoire this week.
I picked two nice tomatoes yesterday, so we had tuna melts, this time on lavosh rather than bread. Interesting but we think having them on rye bread is better, though higher in carbs.
My meat loaf last night had slices of green peppers on top, so it was sort of a cross between meat loaf and stuffed green pepper. Very tasty.