- This topic has 25 replies, 6 voices, and was last updated 8 months ago by
.
- You must be logged in to reply to this topic.
Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of May 11, 2025?
Mike Nolan.That's a "good egg", Joan! I bet it's double yoked.
I had rotini with the last of my meatballs, sugar snap peas and a salad.
I had a healthy Choice dinner tonight..
Thursday's dinner was salmon and couscous with Penzey's Greek seasoning and microwaved frozen peas. I cooked it in my countertop oven and reduced the temperature from 425 F to 400 F. Temperatures soared to around 86 F today, with more heat predicted for tomorrow. It is also windy, and we may get rain this evening.
That's a duck egg, isn't it, Joan? They're larger than chicken eggs.
I had a sandwich, Diane had a salad.
Mike they are all chicken eggs, her hens are all enclosed in a chicken house,some of the hens are banty and eggs weighed 1.2 oz. reg . eggs weighed 2.4 oz.I still haven't cracked the big ones yet , I will soon.
Anything over 2.42 ounces is a jumbo, that'd be a super-jumbo! (Large eggs should average about 2 ounces in the shell.) I remember getting some banty eggs from UNL, they were under 1.5 ounces each. The instructor said new laying hens took 2-3 months to start laying eggs that qualified as large.
Tonight I made tuna salad to have with mixed greens, tomatoes and vinaigrette along with a slice of harvest grains toast. Summer is here - it is hot!
Tonight we had salads
We had the rest of the vegetable, chicken, and farro stir-fry.
Our weather has cooled down again, so on Saturday I made roasted pecan-crusted pork chops and roasted sweet potato chunks for dinner. We had fresh microwaved broccoli as well. I also made yogurt today.
We had two social events today, both with food, so no cooking for us.