Forum Replies Created
-
AuthorPosts
-
Joan, you did hit the jackpot! Here, eggs are 4.89/dozen (down from 5.89) and 2% milk is the same, 4.89/gallon. I need to shop on Wednesday, and I'm not looking forward to it.
Tonight we grilled ribs on the deck, and also had roasted veggies and cauliflower salad. Three nights ago it was -17, and today it was mid-30s.
I baked 2 loaves of rye bread today.
We had chicken salad sandwiches, on garlic and herb bread.
Mike, your French onion soup looked delicious -- that is what I was expecting when I ordered it at a restaurant last week! And yes, we watch the Mt. Washington weather closely when there are warnings. Life is different up there!
I made those Chewy Peanut Butter Cookies today, but added chocolate chips. They are really good, and I'll be making them again. I doubled the recipe and put half into the freezer.
We're up to 5* now, and it should be into the low 30s in another day or so. It was -17 this morning. So I made more comfort food -- shepherd's pie for dinner. We went out to lunch yesterday, and I ordered French onion soup. A huge disappointment - no slice of bread, just a small sprinkling of shredded cheese on top of the soup. However, the broth was excellent, and there were a decent amount of onions.
Those look wonderful, Aaron! "practice makes perfect" is working great for you!
We had chili and hot dogs tonight.
For dinner this Wednesday evening, we had venison liver, roasted veggies (parsnips, carrots, Brussels sprouts) and a green salad. We'll be eating comfort foods for the next few nights, with the forecast of -12 to -17*.
Dinner tonight was a seafood casserole (shrimp, lobster, and "chowder fish" which is the trimmings from various cuts of fish in the seafood department) on rice and cole slaw.
Breakfast for dinner tonight: sausages, blueberry pancakes, and maple syrup.
Dinner was pizza: my homemade salsa, hot Italian sausage, mushrooms, black olives, green peppers, onions, cheddar and mozzarella! Really good.
I made an favorite old recipe from the old baking circle, but used 2 cups whole wheat and 2 cups of AP. Then I added garlic, onion, and Italian seasoning. Smelled wonderful, just not like bread!
Winner, winner, chicken dinner! Boneless thighs marinated in a Greek type dressing, roasted Brussels sprouts with bacon and maple syrup (the only way my husband will eat them!), and a salad with lettuces from under the gro lights.
My grocery store had advertised large white eggs at 4.89 a dozen. I was excited that the price had come down. But that section of the egg cooler was EMPTY!! No eggs less than $6, and most were over $7. Now I wait 2 weeks for my next shopping trip, and hope the price is down around $4 and there are eggs to buy.
Tonight I sauteed kielbasa slices with peppers and onions, and stirred them into a tomato sauce with rice.
I have learned, in my maturity, ahem, and failing memory, and weakened focus to add one last step to my baking process. When I have everything mixed together, I run down the ingredient list of the recipe slowly and carefully, item by item, asking myself "Did I put that in there?". Several times I have found that nope, I started to get it out, but got waylaid! It's worth the extra time.
-
AuthorPosts
