What are you cooking?

I pencil an X on hard cooked eggs, no spinning needed, lol. I like egg salad (w/mayo & mustard) & tuna salad w/green olives & onion on wheat toast (mayo again). I also make creamed eggs on toast, another solo meal for me. So, I don't make any often, they don't quite count as "family" cooking since my husband won't eat them.

My husband made us grilled ham & cheese on rye w/dots of mustard. Yummy & 1 of the few things he makes.
I LOVE 🥰 Ham and cheese! I usually use Swiss or Provolone. However I'll also do a grilled cheese with ham. For that I use American Cheese which, oddly, originated in Canada but who cares as we actually have three sections that are often referred to as the Americas so it all fits. ;) . Just like the way it melts and makes for perfect dipping in a tomato bisque, just tomato soup with basil and, sometimes, a touch of cream. This is another thing I haven't done in too long and have to rectify. I also like a grilled cheese with thin sliced onion and/or tomato between layers of cheese.

As to spinning the eggs it is not something that I really do as raw eggs are in the carton and the hard boiled in a bowl or whatever. I just think it is sort of cool how they spin differently. I understand the reason for it but still think it is sort of cool.

Sigh, thinking of a sandwich makes me think that I need to buy a small beef roast. I'd have a dinner or two as roast beef but would limber up my meat slicer and shave a bunch for cheese steak sandwiches. Sigh, cheese steak on a soft hoagie roll with crisp cooked onion and bell pepper with a bowl of Au Jus for dipping if I spelled Au Jus right is one of my five favorites which include a Reuben, tomato and bacon, ham and cheese and hamburgers/brats/kielbasa with bacon. These, of course totally are just secondary even though I LOVE them all. For me the number one is meatball. Sigh, every time I'm about to post I think of another sandwich. There are just too many that are great.
 
I LOVE 🥰 Ham and cheese! I usually use Swiss or Provolone. However I'll also do a grilled cheese with ham. For that I use American Cheese which, oddly, originated in Canada but who cares as we actually have three sections that are often referred to as the Americas so it all fits. ;) . Just like the way it melts and makes for perfect dipping in a tomato bisque, just tomato soup with basil and, sometimes, a touch of cream. This is another thing I haven't done in too long and have to rectify. I also like a grilled cheese with thin sliced onion and/or tomato between layers of cheese.

As to spinning the eggs it is not something that I really do as raw eggs are in the carton and the hard boiled in a bowl or whatever. I just think it is sort of cool how they spin differently. I understand the reason for it but still think it is sort of cool.

Sigh, thinking of a sandwich makes me think that I need to buy a small beef roast. I'd have a dinner or two as roast beef but would limber up my meat slicer and shave a bunch for cheese steak sandwiches. Sigh, cheese steak on a soft hoagie roll with crisp cooked onion and bell pepper with a bowl of Au Jus for dipping if I spelled Au Jus right is one of my five favorites which include a Reuben, tomato and bacon, ham and cheese and hamburgers/brats/kielbasa with bacon. These, of course totally are just secondary even though I LOVE them all. For me the number one is meatball. Sigh, every time I'm about to post I think of another sandwich. There are just too many that are great.
we love the ham and Swiss cheese on home made rye bread. I spread olive oil on the outsides of the bread and cook it on the George Forman grill.
make the bread with Caraway seeds. I mash up half the seeds and leave the rest whole. these bread slices are larger than the store bought loafs.

bread maker copy.JPG medium loaf.JPG
 
Did you know that if you take a raw egg and put your full force on each end of the egg using your palms, you wont be able to break it. Try it.
 
Last edited:
Not sure what dinner will be tonight. Will be a boneless chicken breast but not sure if it will be BBQ or more like sage, garlic, basil and such. Since I intend to have smashed taters and gravy the herb based chicken is probable but not definite. ;)

Also will be having peas and carrots but with a blend of 'rainbow' carrots instead of just orange. The peas are frozen as I won't use canned as they are just mush and I like some texture.

Since I posted about the burrito recipe a few posts above above I decided that I needed to make a batch as I've not done in ages. Made a delivery order today from my local grocery store and stuff for the things are on my counter ready to do tomorrow. Ya, I do all my groceries by delivery. Almost all meat is from Omaha Steaks with exceptions such as frozen chicken wings and the chicken for such things as the burritos I'll be doing. Other groceries I have delivered from my local grocery. I find it rather odd that having my local groceries delivered is cheaper than going to the store on senior day to get a 5% discount. Thing is that the senior day discount only works with full priced items so sale priced items don't count. Even considering the fact that I always tip the delivery driver more than the recommended amount It is still less, cost wise, than going to the store.

LOL! I'm sort of a hermit, delivery works for me. Oddly my grocery costs have actually decreased since I went to delivery.
 
We had goulash last night & burgers tonight. Mine had a big grilled portobella. I have ~5 bites left for brunch tomorrow.

I'm too fussy about my meat & produce to allow someone else to choose for me. Even during covid, we didn't do delivery for groceries or take-out foods. My husband is a major shopper now, we each have our stores. He scored $4 eggs today!!
 
I'm too fussy about my meat & produce to allow someone else to choose for me.
there is no way I'm letting anyone on earth gather my foods. I go over every detail about the food I pick up especially canned food for dents and dates on everything. I'll even go over every pack of oranges till I find some that feel right. I realize a lot of people aren't able to shop the way I do but as long as I can wiggle I'll be in charge,
the only thing I have against the delivery system is now the employees with the big pick for you carts act like they own every inch of the isle.
 
made a batch of 3 cheese tortellini with garlic, heavy cream, sun dried tomotoes, parmesan cheese, shredded rotisserie chicken, spinach, Italian seasoning, salt, pepper.

DSCN4397.JPG
 
Just got done wrapping burritos to freeze. Have enough inside stuff for 8 of the things but just did 4 vacuum bagging the rest for other options such as using for a side. Another reason I just wrapped 4 is that I decided that I wanted to keep some flour tortillas for other wraps and quesadillas.

Tonight is a 10 ounce t-bone cut pork chop with baked beans and apple sauce. Will add an actual veggie but doubt that I'll do any potato as it really isn't needed considering the other stuff.

Sigh, here I go. Sorry but I'm a food junkie and can't resist... ;)
Apple and pork just go so well together so I suggest that you try this. Pork tenderloin cut in about 2 inch slices or good sized pork chops cut for stuffing. If using a tenderloin cut stuffing pockets. Stuff with apple pie filling, dust with cinnamon and bake at 375F for probably 25-30 minutes. When the pie filling gets dark from caramelized you can trust that the pork is done. This also works very well with peach pie filling. If using peach add some crushed pecan nuts to the filling and the top for a bit of crunch. Never added nuts to the apple version but think that crushed walnuts would be a good nut choice if wanted.
 
To add on I decided to be a little productive with bell peppers...

Green is done with slice and dice and flash frozen in my chest freezer. Gold is in the freezer getting ready to bag. Red is cut and just waiting its turn for flash freezing.

All, in separate freezer vacuum bags, end up in vacuum freezer bags. The 'flash freezing' in my chest freezer is to just quick freeze on a cookie sheet lined with parchment paper. The quick freezing on the cookie sheet allows for the slice and dice to not all clump together when finishing the freeze in the vacuum bags.
 
I'm on a black bean tear. Soaked on Wed., cooked yesterday w/onion, garlic & oregano. Still too hot last night, so husband packaged up 5+/x 2 lbs meals worth for the freezer & burritos tonight. Ahh, I feel much more stocked up w/staples. We love black beans in many ways; I'm slightly stressed when we run out.

lottabubbles, your tortellini sounds great!! Maybe too rich & too tomato-y for me these days but if you made for me, I'd love it & be sorry later, lol.
 
We like many kinds of beans, kidney, pinto, garbanzo, etc. But black is our fav by far!! Sprinkled on salad, in chili w/kidneys, casseroles, tacos etc.

Healthy is good, but we'd love them anyway! Try cooking your own from dried. Not at all hard, just low labor time consuming. The only kind we weren't impressed by homemade were chickpeas (garbanzo) for hummus & falafel. & I'm not sure I've done kidney beans or great northerns from dried. When I buy canned, I rinse them to remove salt & whatever the canned liquid is called (in French?) nowadays.
 
got online and couldn't find anyone doing this so I thought I would give it a try. made another key lime pie and added a cup of fine ground pecans.
got it in the freezer now and won't know how I did till later on.

key lime:pecan pie.JPG
well, my Key-Lime Crunch was pretty good. surprised me in that you still had all the key lime flavor and you could discern the separate flavor of the pecans. kinda the way you can tell the flavors of sweet sour sauces.
 
Last edited:

Most reactions

Back
Top