I made coleslaw on Sunday morning. We will have some of it tonight with ham sandwiches on the Pumpernickel Rye Bread that I baked yesterday. My older stepson is arriving for an extended visit, so this is a dinner that can hold until he arrives, or if he gets delayed, we can go ahead and eat, and he can eat when he gets here.
We had chargrilled chicken,stewed squash and onions green fried tomatoes and leftover potato salad.
I can remember as a child the first May rain we'd play in if it wasn't thundering or lightening,old wives tale if you got in the first May rain you wouldn't be sick as much.
I decided to postpone the chicken dish until tomorrow, I bought the chicken at the store today and when I went to get it out of the bag it was half frozen. So I stuck it back in the fridge for tomorrow.
I think the diner is the guy who should be upset with the chef's attitude. It's too bad if the chef doesn't want to cook it to the customer's specs. The customer is the one who is paying for it and is the one who has to eat it.
We're having leftover french herbed chicken and my wife is baking several large sweet potatoes, some to eat, some for me to make a sweet potato pie with.
For dinner on Wednesday night, I roasted chicken thighs. I also made a stir-fry of carrots, celery, red bell pepper, and mushrooms, which I mixed with farro cooked in turkey broth from the freezer. I added in some kale at the end and let it wilt slightly.
.
