I have a big pot of vegetable beef soup on the stove, that'll be dinner for the next several days plus I expect to freeze over half of it.
The soup was great, best batch I've made in a long time. It did come out a bit too heavy on the veggie side, so I thinned it down with a quart of tomato juice.
We're planning fish (orange roughy or salmon) and steamed broccoli.
My wife doesn't like lentils, I don't know if that just means she hasn't had them prepared in a way that she'd like them or if that's another lost cause.
We had takeout fish and chips for supper tonight
We're planning pork tacos again tonight. I've got beef stock thawing for a batch of vegetable beef soup later this week.
I'm looking at recipe with celeriac (celery root). Anybody ever worked with it?
We had chili from the freezer tonight.
My wife starts asking that question any time I even THINK of buying something for the kitchen.
We had tacos made with some of the left over pork roast, very good.
I think we're having tacos for supper, or something similar.
It worked for me, but I have a WaPo subscription. Great story.
I wonder how many food banks have a commercial kitchen, though. I don't think the one in Lincoln does.
We had a pork roast with a broccoli and cheese casserole.
We have two Sams stores in town, the closer one only has the part-skim shredded mozzarella these days, I haven't been to the other one recently to know if they've still got the whole milk version.
Sams Clubs tend to vary what they have by some unpublished schedule, darned if I know what it is. For several years they didn't have the artichoke hearts, now they've got them again as well as the black diamond cheese spread, but I haven't seen the Five Bean salad there yet, or the shredded 4 cheese blend we liked.
I've been using the part-skim one and haven't had any noticeable issues with it. Yeah, a 5 pound bag is huge, and I don't recall if I've seen an expiration date, but it lasts a long time if you don't open it. Once you open it, the clock is ticking and you need to freeze as much of it as you can, or it will go moldy in as little as 2-3 weeks. I freeze it in 6 ounce bags.
When we make a trifle, we use Jello, Cool Whip and a double batch of my mother-in-law's pastry cream recipe.
We finished off the potato soup for supper tonight.
Diane is making oatmeal-date-raisin spice cookies today.
