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The beautiful wedding was on Saturday the 27th and the rains (heavy, typical kiwi rains) stopped around 2:00 -the wedding was at 3:00
The wedding cake was beautiful and delicious on Saturday, but by Sunday, even though it was well wrapped, it became dry. So, today we are making a trifle. We found out that you can only get Bird's (Byrd's?) custard in British specialty stores as it is way too expensive for regular use. The brand they use here is Edmonds so we're going to give it a try.
BTW it is Tuesday around 9:45 am here
My mother had a meat grinder that I think she attached to her Sunbeam stand mixer. I have no idea how many times she used it. I periodically think about getting one for my KitchenAid, but then we don't eat that much meat.
I picked up my friend at the airport in Jacksonville tonight and made us teriyaki salmon, broccoli and brown rice. We leave for New Zealand on Tuesday morning. Will, who seems to have had a bout of food poisoning last night 9he is much better tonight) will follow on Saturday. Nathaniel and Anna get married on the 27th.
And, Happy Birthday chocomouse!
Wrong thread
December 31, 2023 at 10:43 am in reply to: What are you Cooking the Week of December 31, 2023? #41459I just finished up the last of the tenderloin in a sandwich for lunch.
I'm planning on making artichoke dip for tonight/tomorrow. I've been thinking it's the perfect comfort food and I haven't made it in years. Instead of a can of artichokes, I will be using a thawed bag of Trader Joe's frozen artichoke hearts and subbing cheddar for the parmesan. Will will make a sheet pan dinner so that we have it for a couple of nights.
Happy New Year Everyone!
Stunning!
December 30, 2023 at 8:33 pm in reply to: What are you Cooking the Week of December 24, 2023? #41450I made chicken salad from the leftover tenders that Will grilled on Thursday so we could celebrate Michael's (my DDH) birthday. Nice simple dinner after two bananas days at work. We had a line of guests winding around half the store for 3 hours yesterday and not quite so long today to order lunch. We've been busy before, but nothing like this. We heard the whole island was packed. There were stories of Harris Teeter being so crowded you couldn't find a parking space.next week the island quiets down.
December 25, 2023 at 8:00 am in reply to: What are you Cooking the Week of December 24, 2023? #41404Sounds wonderful Mike! Merry Christmas.
December 24, 2023 at 7:37 pm in reply to: What are you Cooking the Week of December 24, 2023? #41401We had our Christmas dinner tonight of slow roasted tenderloin with bernaise sauce, roasted potatoes and asparagus. It was delicious.
December 24, 2023 at 7:33 pm in reply to: What are you Cooking the Week of December 17, 2023? #41400I had a tuna sandwich after work and Will had Annie's Mac and cheese with carrots and peas thrown in.
December 17, 2023 at 8:50 pm in reply to: What are you Cooking the Week of December 17, 2023? #41333I will make our tenderloin on Christmas Eve with bearnaise, roasted potatoes and whatever green vegetable on sale looks the best - have no idea about dessert or Christmas brunch at this point.
Today I made Reindeer Chow for quick gifts for coworkers and neighbors. All I actually cooked was the pecans which I toasted. I'll make a second batch tomorrow.
I kept putting off buying the ingredients because they were so expensive - the cereals for example. Well, yesterday I decided to bite the bullet and pick them up on my way to work. I got lucky - just about every ingredient was BOGO 😁 the M&Ms weren't but they were discounted a little. Harris Teeter is one of the stores where you do not have to buy two items to get the discount which is really helpful when you need only one box.
December 10, 2023 at 8:37 pm in reply to: What are you Cooking the Week of December 10, 2023? #41276I made Coq au Vin Chicken Meatballs from Half Baked Harvest which I haven't made in a couple of years. I served them with mashed potatoes. When Will was putting the leftovers away, he found the asparagus I forgot to cook. And, my answer was that at least we'll have them for dinner tomorrow 😁
Will made onion soup and a chicken and kale Caesar salad
Welcome back Joan - sounds like a wonderful trip!
I made Roasted Sausage, Peppers & Onions from the Barefoot Contessa Modern Comfort Food Book for dinner tonight. The flavors were really nice and it wasn't a heavy dish. She served it over polenta, but we had it over Italian red rice baked the way we cook our brown rice. This came from our new Italian food vendor for the store. The red rice is unrefined so it has a nice "chew" like farro can have some times. We are really enjoying it.
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