[Mike Nolan]

Welcome, patty, nice to hear from you again.

[Mike Nolan]

Vegetable beef soup for supper again, tastes even better today than yesterday.

[Mike Nolan]

The media seems to agree with you that egg prices aren't likely to be going down much anytime soon.

[Mike Nolan]

I am making a big pot (10 quarts or so) of vegetable beef soup today. We'll eat it for several days and freeze a bunch of it, too.

[Mike Nolan]

We went with meatloaf again. Yummy.

[Mike Nolan]

We're having smoked pork chops for supper tonight.

[Mike Nolan]

We had a beef stir fry tonight.

[Mike Nolan]

We had a ham steak with pineapple and a big salad. A retro meal but we're retro people.

[Mike Nolan]

It was leftovers tonight.

[Mike Nolan]

I've been to the KA test kitchen, there were several scales in use.

But, when I develop a new recipe, before I post it I try to screw it up at least once to see how sensitive it is to mis-measurement.

[Mike Nolan]

I tend to use 4.25 ounces per cup for most flour measurement, regardless of the recipe. Sometimes I have to add more flour, but not always, even when doing the same recipe.

[Mike Nolan]

The sirloin tip roast was a little disappointing, but sirloin tip tends to have several membranes in it, which is why it is often cut up into smaller pieces for some kind of stew.

The sauce with the wild rice was probably the best part of the dish, but I think we would have liked it better with marsala rather than brandy in it.

[Mike Nolan]

I was at the meat store on east campus yesterday, they had eggs advertised at $2.59/dozen but were sold out before I got there. I did get some more smoked pork chops and some sirloin tip, which was on sale.

[Mike Nolan]

I'm doing a sirloin tip roast with wild rice, mushrooms and parmesan cheese, a takeoff from a recipe from the Cook's Illustrated "Meat Illustrated" book, using wild rice instead of barley, which Diane doesn't like.

I also made another batch of custard, in large part to warm up the house. It's about 20 outside and heading down already.

[Mike Nolan]

We finished off the meat loaf today.

[Author]

Posts