I made a pot roast today. The meat was some that's been in the freezer for quite a while and it has a bit of a freezer taste to it, but it was edible.
We had leftover pizza.
Interesting story, thanks for sharing.
The honeycrisps here don't seem to have developed this bitter pit issue yet, but I generally stop buying them in May or June anyway, waiting for the next year's crop.
I was planning to do a pot roast but the Nebraska volleyball game went on longer than I expected (they lost in 5 sets to Texas A&M) so we went with takeout pizza/lasagna instead for tonight, I'll probably do the pot roast on Tuesday.
We're having onion soup again.
A former neighbor is the head of the Lincoln Sysco office; he told me that All-Trumps (high gluten flour) was what a lot of pizza and bagel places used here. He brought me a big bag of it, it wasn't very good for bread but it worked well for bagels, though I thought it was bit too strong for pizza dough.
We had some onion soup from the freezer, using some lavash instead of stale bread. Worked very well.
I have a very nice 8" fine mesh bouillon funnel/strainer and I use it frequently, I also have several coarser mesh canning strainers, so they store stacked inside each other for storage.
We had the last of the turkey pot pies for supper tonight.
I think we're having mushroom soup and tuna fish sandwiches for supper.
I'm roasting a couple of sweet potatoes for Diane, supper will be tomato soup with fried cheese on lavosh.
We had hot ham and cheese sandwiches.
We had turkey pot pies again.
We had pot pies again for supper. Simple, fast and tasty.
It keeps flirting with above-freezing temperatures and we had some bright sun today, but tomorrow night the expected low is 1.
This time I went with both a bottom and top crust, sometimes I just do the top crust. I used a hot water pie dough (Susan Purdy's recipe except using Crisco instead of margarine), sometimes I've made laminated dough and used that, makes for a really flaky top.
Either way, they're usually very good, light on the turkey, heavy on the potatoes, celery, carrots and peas and lots of gravy.
