Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
So for dinner, to cover that spice taste, I made a side dish of vinegar, soy sauce and water. Mix to fit my taste (a bit sour with a slight saltiness. I squashed and cut up a long red hot pepper in it. Cut up several cherry tomatoes so that my vinegar soy mix will soak into it. Yum!! It definitely covered that odd spicy taste in the soup.
Can you believe despite having that soup for lunch and dinner, we still have leftovers?
I was hostess for my aunt's 99th birthday in June. we had barbecue, beans, etc. etc...There was a lot of barbecue left, so I ground it up, added the left over beans and jalapeno peppers and onions and it made for a really spicy chili, and a lot of it. So I have frozen small containers for whenever it is desired. marymember
Tonight, the ants may create a longer path, into the bedroom, into the bed, and up to my mouth where they might get a whiff of the cheesburger! Buying or borrowing an anteater from the zoo next.
Then we are having a treat bananas strawberries, raspberries and meringue topped with cornish clotted cream ice cream and finished with grated chocolate over a peach sauce - Mum loves it but we only ever have it once a year or so because it sure as hell aint healthy although I could argue it was if you wanted me to!!!!
Fruit fine
Meringues is egg white - that fine and sugar....well Sugar is vegetable based so that must be good
clotted cream comes from cows who feed on grass which is vegetables so must be good (if not it d*mned well tastes good)
peach sauce fruit and sugar see above
and chocolate well milk sugar and cocoa all vegetarian using my reckoning above!!!!!!!!!
Now I really must take my tongue out of my cheek
I'm not quite used to this yet, but I'm working on it!
This thread is mostly about making dinner. What's your favorite use of mulungay for dinner?
Sorry Captain for Your loss. I enjoy all of Your letters. Keep em coming. Peace to All Carer's.
Dinner tonight was one of our favorites -- chorizo skillet, essentially a hash topped with cheese and tomatoes and served with home-made salsa verde.
I've always like taking cooking classes. It is nice entertainment and you get to sample interesting foods. If I happen to use one of recipes afterwards, that is a bonus. Chorizo Skillet by local chef Carlos Olivar is one of those bonuses!
Judda, can the beets be cooked, from a can? Or better nutrients as fresh?
I especially like them julienne cut.
Thanks for the recipe, steamed veges /w tj's dumplings. Yum.
Sauce: sweet chili sauce, a little vinegar, a little sesame oil, a little tamarin sauce. Beat with a fork to stir it up. Give each person a little dish of sauce. cook until everything is firm and soft enough to eat: not mushy. Voila a fun dinner in less than 15 minutes.
Have some dessert in about an hour or so: fruit, piece of dark chocolate, maybe a handful of walnuts and raisins.
Healthy eating today means a happier day tomorrow. Now that wasn't hard was it?
If your Dad does have b/p issues, check the salt content of any t.v. dinners.
We are trying some smoothies, and have been to 'juice it up' for a little break.
Not one to go for juices, vegetables, these smoothies are very satisfying, start by taking a break and go get yourself one. This had helped to decrease my appetite after going out for french fries and burgers so much when kitchen was closed due to my favorite ants. Rained, plus 80°, 91% humidity in L.A. County.
Betty uses a small package of frozen mixed vegetables but I used diced potatoes, rutabagas, carrots, fresh peas, and mushrooms sauteed with the chicken. I did follow Betty's suggestion for Crescent Dough for the crust and condensed chicken soup for the sauce. You might say we collaborated on dinner!
With it I served thin pear slices on heart-of-romaine leaves drizzled with Neuman's ranch dressing and sprinkled with blue cheese. Very nice combination!