RiversideLen
Wed. May 27th, 2026
I made pork tenderloin on the BBQ this afternoon. For dinner I had some with mashed potatoes, carrots, cauliflower, green beans and sauteed mushrooms.
That sounds real good, Mike.
I had spaghetti, meatballs, and some veggies.
I had a hamburger, oven fries and broccoli.
Yesterday I made pizza sauce and pizza dough. So I had pizza yesterday and today. I have enough left for tomorrow's lunch.
Enjoy Texas, Joan!
I made stir fry again, just like yesterday but with noodles this time.
I baked chocolate cupcakes from a box mix. I froze half of them for later.
That looks yummy, Joan. I've always liked wings.
Tonight I made stir fry, green beans, snap peas, cauliflower, broccoli, carrots and bbq pork tenderloin. Had it with rice.
I made 2 pork tenderloins (about 1 pound each) on the BBQ for today and the next several days. I also made some meatballs on the BBQ to go into the freezer for future meals.
I lightly browned some thin pork chops and then simmered them in pasta sauce. Had it with rotini, green beans and cauliflower. The pork came out very tender.
I'm glad to hear that, CWC!
Yesterday I made a hamburger. Tonight I made stir fry again.
I made a stir fry consisting of green beans, cauliflower, carrots and broccoli, smoked sausage and shrimp. Had it with rice. It was pretty good.
I had pork chops, spaetzles, sugar snap peas and sauteed mushrooms.
That's great, Joan.
My refrigerator likes to eat up defrost timers. I YouTubed it some years ago (I didn't even know it was the defrost timer that was bad) and there were plenty of videos that showed how to replace it. In my fridge, access to it is fairly easy. I must have replaced it 3 or 4 times, so doing it myself has saved a small fortune. hehe, I even keep a spare on hand.
Also repaired my furnace using YouTube. One of the most common problems with modern furnaces is a dirty flame sensor. Well, I was able to replace it myself (of course one could just clean it but the replacement was $9 on Amazon). I keep a spare flame sensor on hand now too.
Navlys, I like to salt and season them 24 hours ahead of time. Cook them on a non-stick skillet, turning them over every minute or so (I think I saw that method on ATK).
Another method is to brine them (something I've never done).
I made a pork loin roast on the BBQ yesterday, had it with pasta and green beans.
Tonight and the next couple of days will be the roast, but the sides are to be determined.
