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Sams Clubs tend to vary what they have by some unpublished schedule, darned if I know what it is.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.
We had the Swiss steak with mashed potatoes.
I'm planning to make Swiss steak again for tonight. I will work on posting the recipe I'm using (with my changes) here.
We had mac and cheese tonight, Diane's got a sore throat and didn't want anything with rough edges.
Harvey's Bristol Cream Sherry is a deeply rich sherry, Taylor is OK for a domestic product, but doesn't have that intense flavor profile and I don't think it is quite as sweet, though I can't find a sugar content for it online. I prefer a dry sherry for cooking rather than a cream sherry.
I had some potato soup and the leftover pork chop from the other day, Diane had chicken noodle soup.
It actually got above freezing here today for the first time in what seems like two weeks.
We had tacos for supper.
As kids, we used to use the meat grinder to grind up meat, onions and potatoes for corned beef hash. I think we've got a meat grinder like that from some auction but I don't know where it is and I doubt we've ever used it.
My wife noted that the chicken salad recipe is best with white meat, so I did a 9 1/2" chicken pot pie, but I've still got a good sized bowl of chicken to do something else with.
