[cwcdesign]

Good luck with your new phone BakerAunt! I’m going to try to muddle through with mine a little longer.

Will and I collaborated on dinner tonight - the arroz con pollo is one of his favorites, but very greasy. He decided he wanted to create a version. So he made Alton Brown’s brown rice, chopped the veges, put them in the grill pan and started to season the chicken tenders (they were still a tiny bit frozen)- then he went for his run. I took the rice out of the oven, put the pan of veges on the grill and when they were done, I grilled the tenders after seasoning them with olive oil, S&P and Penzey’s fajita seasoning. Tossed it all together with some queso Will made earliver in the day. It was really good. It had the comfort food-ness of the restaurant version, but tasted so much fresher.

[cwcdesign]

It helps to have spent time grocery shopping in Europe. I got it

[cwcdesign]

I got it

[cwcdesign]

Thanks everyone. I’d always been thankful I didn’t have the shellfish allergy my mom had - she can eat oysters, clams, scallops, not soft shell. I’ve been taking glucosamine for over 15 years and the doctor didn’t tell me to stop now.so we’ll see. Obviously I won’t be tempting fate.

We had leftovers for dinner.

[cwcdesign]

Will made a version of the Gruyere Bread that BakerAunt posted a while back. I wrote about it in the Cooking thread.

[cwcdesign]

Thursday night I brought a crab cake home from work and it was delicious. However, about an hour later the right side of my face began to swell. I have never had an allergic reaction to shellfish, but my mother has her whole life. Anyway, Will went out and got benedryl and yesterday morning I headed over to Immediate care where they pumped me full of prednisone and gave me a note for 2 days off work. I was so fortunate it was a mild reaction.

Last night we had pesto pasta, grilled chicken tenders and grated carrot salad.

This afternoon Will made the Gruyere Bread from Epicurious that BakerAunt posted a while back. However, he used pepper jack cheese, pineapple chicken sausage and sautéed onions. It is really good, easy and adaptable. It would be great with soup in the winter. We had with leftover salad.

[cwcdesign]

My idea of roughing it was always a cruising sailboat with a head and a galley.

[cwcdesign]

Thanks for all your condolences.
This recipe was for frozen bagged vegetables such as Birdseye. I had bought a couple of large bags in March just in case we couldn’t get fresh ones. BakerAunt, I’m sure you could do it with the ones you froze - they’d probably be really good. Beans might need less time. I’d probably check at 10 minutes.

• This reply was modified 4 years, 4 months ago by cwcdesign.

[cwcdesign]

Sorry to hear about your laptop issues. I had to get a new one before I took my course in March - mine was too old to upgrade for the new software I needed.

[cwcdesign]

Did anyone else get the letter from KAF explaining the process of the new logo? They must have gotten a lot of blow back from the change.

• This reply was modified 4 years, 4 months ago by cwcdesign.

[cwcdesign]

The countertops came and they weren’t what we had ordered🙄 so next week we’ll have the right ones. It will look great.

We had hot dogs and baked beans. Will added sautéed onions, hot sauce and bbq sauce to the beans. We like to bake ours - beans on bottom, then the hot dogs and then cheese. I also roasted the last of the frozen broccoli. Frozen veges taste better that way.

There are a few tricks to it though. Put a parchment lined baking sheet in the oven and preheat to 450. Put broccoli (recipe says 1 pound, but we did 1 ½) or other frozen veg in bowl. Toss with olive oil, salt and pepper, and any other seasonings you want. Spread on baking sheet and bake 16-18 minutes. It will char a little. You don’t thaw the veg.

• This reply was modified 4 years, 4 months ago by cwcdesign.

[cwcdesign]

I missed too

[cwcdesign]

I’m a little sad, but do know that times change and that they need to be aware of their customers. But that new logo is AWFUL!

[cwcdesign]

Will made more tortillas yesterday and flavored them with Vermont cheese powder and smoked paprika. Tonight I grilled chicken tenders and then had quesadillas we heated on the grill in foil packets. Not much clean-up.

Counters are finally coming Wednesday - we had a couple of scheduling conflicts

[cwcdesign]

I knew it but still answered wrong - it’s been one of those days

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