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Happy Anniversary BakerAunt and Scott! I remember when you were making your wedding cake😊
Tonight I had more tabbouleh with some avocado and a piece of blackened salmon I brought home from work.
Those look really great Mike!
Nice looking loaf, Mike
I had tabbouleh that I made Sunday for the week. I put it in half a whole wheat pita with lettuce - just right for all this heat - not as bad as last week, but still really hot.
This time I wrote down my proportions as I had combined two different recipes and I'm happy with my adaptation.
Your dinner sounds delicious BA!
I had chicken salad with greens and tomato (camparis are the best I can do at Harris Teeter) and a slice of toast.
I love the cartoon - as few bowls as possible for me😜
Joan,
They are so easy - lots of recipe suggestions for them. Throw everything on the pan - meat, veggies, potatoes , olive oil and seasonings. Roast and you're done. Some people do try to complicate them, like the one I tried last night.
I made a lemon/garlic sheet pan dinner with potatoes and zucchini. Not my best effort but at least I have dinner for a couple of nights. The recipe I sort of followed made a "marinade" with an egg, lemon juice, garlic, parsley and S&P. Since I halved the recipe I substituted Greek yogurt for the ½ egg I would have had to use. I did like how it tenderized the chicken. But, I should give followed my own instincts as I overcooked the chicken a little.
Glad to hear the bug repellant is working along with the right clothes
I am jealous of Mike's and BakerAunt's tomatoes - that is one thing (along with fresh corn) that I really miss down here on the hot and humid coast.
I made a tuna melt with avocado slices between the tuna and cheeses (open-faced)
Mike, your buns look great! Thank you and Diane for being guinea pigs - might have to try them when Will comes to visit
Mike, I heated two (I made them smaller) this morning for my breakfast. I'm not sure how I feel about the amount of butter. They are tasty, but I feel like I could use a little less - then they'd probably be wading in butter biscuits.
By the way, I watched the banh mi video - very meditative - I sent it on to Will.
I finished off the chicken salad tonight with a mixed greens and avocado salad.
I was off today and had my mammogram which came back normal. I stopped by Harris Teeter and got tortelloni (I meant to get tortellini), spinach, sun-dried tomatoes and salami so I could make a pasta salad today for tomorrow night. I was able to find the sun-dried tomatoes in a bag instead of packed in oil - I think they were less expensive and I prefer them.
This hot and humid weather sucks 😜
Mike, your loaves look great to me!
I got an email from Southern Living this morning and it had a recipe for blueberry butter swim biscuits. I'm not sure why, but I decided this was the butter swim biscuit recipe I had to try. It's really easy. I used half AP flour and half WWW. I found whole buttermilk at Winn Dixie. But, when I got home, I discovered I only had salted butter in the freezer, so I reduced the salt in the recipe. The only problem I had was that the butter got a little too brown while it was melting in the oven - I chalk that up to the salt. They do have a nice taste, and I have them on a sheet pan in the freezer so I can bag them for occasional treats.
I got a Cuisinart toaster oven last year and I have found it to be really useful with just me in the house. I also have a plan with GA Power that lowers my rate if I don't use major appliances such as oven, washing machine, etc between the hours of 2-7 Monday through Friday (June-October) which is peak time for power usage in the summer. I also need to keep my AC at 78 or above during those hours as well, but I set it that high when I leave for work every day. So the oven is great for dinners.
I made a big batch of chicken stock today with the rotisserie chicken carcasses I'd saved. And, I made a batch of steel cut oatmeal for breakfasts this week.
I made my chicken salad with celery, scallion, craisins (soaked in hot water first), tarragon, s&p and mayo/Greek yogurt (full fat). It's my latest favorite
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