RiversideLen
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Happy Birthday, Joan!
Tonight I had leftover pork tenderloin with spaghetti.
I roasted a small pork tenderloin on Sunday, had it with roasted potato, sugar snap peas and cauliflower.
February 26, 2026 at 11:35 am in reply to: What are you Cooking the Week of February 22, 2026? #48601I did the lazy thing yesterday and ordered Chinese delivery. A small appetizer assortment, won ton soup, beef with broccoli and almond cookies. I have enough left for today's lunch and dinner. I'm not sure, but there might be enough left for tomorrow's lunch too.
February 24, 2026 at 8:59 pm in reply to: What are you Cooking the Week of February 22, 2026? #48593Soup and chocolate sounds like a fine dinner, Joan!
I made spaghetti and meatballs with broccoli. The meatballs were good, I'm happy with how they turned out.
February 23, 2026 at 6:50 pm in reply to: What are you Cooking the Week of February 22, 2026? #48580No. Since they're only 2 ounces each, cooking them from frozen doesn't take too long.
February 23, 2026 at 3:17 pm in reply to: What are you Cooking the Week of February 22, 2026? #48576I made a batch of meatballs that are going in the freezer for future meals.
I used one pound each of ground pork and beef, a half package of Stovetop chicken stuffing, half cup of water, half cup of pasta sauce, one egg, a fair amount of dried parsley and dehydrated onion, ground fennel seed, a little oregano and a little black pepper.
I made the balls 2 ounces each. It yielded 22 meatballs.
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You must be logged in to view attached files.February 23, 2026 at 12:32 pm in reply to: What are you Baking the Week of February 22, 2026? #48575CWCdesign. I was trying not to step on Len's toes by not posting my variation, but since you asked about using the Zo, I hope that is OK with Len.
That's fine, BA, posting our own way of doing things is how we help each other.
February 16, 2026 at 10:47 pm in reply to: What are you Cooking the Week of February 15, 2026? #48548One of the first things I cooked when I was a kid was bologna fried in about a half stick of butter! That's good eatin!
My mom used to make an appetizer for holiday get togethers, Ritz crackers with mayonnaise, topped with a slice of cucumber and a shrimp. Those were good!
Tonight I made a pizza topped with sausage, mushrooms, red bell pepper and Greek olives. I have enough left for tomorrows dinner.
Love it! I always look forward to curling in the winter Olympics.
Yesterday I made a small pizza and chicken veggie soup. The soup had celery, carrot, cauliflower and sugar snap peas.
There's some leftover pizza for today's lunch.
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You must be logged in to view attached files.That's a nice looking pizza, Joan
That's very interesting, I've wondered if you could do something like that. I wonder if regular butter would work just as well.
Last night I had chicken vegetable soup and a sandwich.
I'm making a half batch of my wheat/semolina/rye buns, slightly modified. I've omitted the whole wheat and increased the rye/bread flour/semolina to make up the difference. The rye has gone up from about 21% in my original recipe to a little over 28%. I've subbed the honey with molasses to give it a darker color. I wish I had some caraway seeds, but I don't. I'm intending to make a sandwich with one for tonight's dinner.
Yesterday I made chicken meatballs and had it with pasta and broccoli. Most of them went in the freezer for future use.
Tonight I roasted a pork tenderloin and just had a sandwich.
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