Leftovers tonight. 57 today going down to 27 tonight.
That does sound good, Joan. I'd use the shredded cabbage for some crunch, but add a lot more veggies - shredded carrots, broccoli, onions, peppers, green beans, etc. The sauce is very similar to what I often use in my Korean dishes.
We had baked haddock and leftover salads.
I made Duchess soup, and added chopped broccoli from the freezer.
I made simple dinner rolls, but added a lot of herbs for some flavor.
I cooked breakfast sausages and baked blueberry pancakes with fresh maple syrup, right out of the evaporator! So good.
Today I made maple cookies, using freshly made maple sugar and syrup.
Pizza!
We had leftover pasta and sauce, with a green salad.
I made KAF's "Bake of the Year 2023", the coffeecake recipe with 10 (? or so) variations. The Raspberry Cream Cheese Coffeecake has been on my to-bake list for about a year. We ate some after dinner tonight, and it is delicious. However, I doubt I will ever make it again. There are 4 layers, which is like making 4 separate cakes: the raspberry layer, the cream cheese layer, the crumble layer, and finally the batter - which goes on the bottom. It took me an hour to make (plus 50 minutes to bake), and I had a huge pile of bowls and utensils to wash, plus 2 countertops to scrub. I believe they posted a chocolate version, not sure I'll even look for it, 'cause although I'd love to eat it, I don't want to make it!
I roasted boneless chicken thighs, which we had with a Mediterranean salad of orzo, cucmbers, onion, red pepper, cherry tomatoes, kalamata olives, and feta cheese with a tangy dressing (which I also used to marinate the chicken) and steamed fresh green beans.
Dinner was ziti and marinara with kielbase, peppers, and onions, and a green salad.
Saturday night we had ham steak, broccoli salad, and the last of the Mediterranean salad and cole slaw.
Happy Birthday, Joan! Your birthday gift to the card players, and I bet they enjoyed them.
I made focaccia, using Gael's Saturday Focaccia recipe from KAF. I sprinkled half of the pan with KAF's The Works Bread Topping and the other half with Penzey's Sandwich Sprinkles.
