I got it. I've never had it, saw it in the store and thought the price was too high.
Got it right.
I've had a 12 pound turkey in the freezer since last November so I figured it was time to cook it. Lots more room in the freezer now!
I knew this.
For breakfast I made buckwheat pancakes with some oats and cocoa powder.
For dinner I'm making an easy stuffed pepper, I halved a red bell pepper and popped in a meatball from the freezer into each half. Not a bad fit. I'll bake them semi covered as the balls are still frozen.
I knew that but didn't know that about buckwheat. Good to know.
I knew this one. Canadians I know online say they call "Canadian Bacon" ham.
Tonight I roasted a pork chop and an acorn squash stuffed with an apple and walnuts.
Skeptic, when a baking recipe calls for fast cooking oats I just use the regular old fashioned. I don't care for the texture of the quick cooking oats so I don't keep it on hand. I think quick cooking v regular is just a personal preference.
This evening I made sandwich buns topped with KAF's Everything Bagel topping, oh man, that smells good!
Pork roast and acorn squash stuffed with apple, walnuts and raisins.
Made a burger and chicken veg soup for dinner.
The other day I baked a batch of my semolina/rye/wheat buns. A while back I got a container of KAF Everything Bagel topping, I finally remembered to use it on my buns. That goes really good on them, I'll be doing that again.
Hope you're feeling better soon, Mike.
I made a stuffed acorn squash for dinner. I diced some onion and carrot and cooked it with some ground chicken. Added some chicken broth to keep it moist. When that was done I added a diced apple and cooked it until the apple was tender. I seasoned it with fresh sage from my garden and a little garlic powder. In the meantime I was roasting an acorn squash. When it was tender I stuffed it with the meat mix and returned it to the oven for about 10 minutes. It was pretty good, had it with some noodles.
I don't know if I'll do that again. Fact is, stuffing it is more for presentation as everything is already cooked when it gets stuffed. Normally when I make an acorn squash, I stuff it with apples that I tossed with a little brown sugar and maybe a few chopped pecans or walnuts and even a few raisins. But all that goes in from the beginning and the apples and squash roast at the same time and the squash gets nicely flavored from the apple.
