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.
I could eat mashed potatoes and gravy everyday...you can never have to much gravy!!😜
Llama, have you ever made a chocolate cake with cream cheese frosting? 🙃
Butternut squash soup, chopped pecans.
Maybe you have a good point there! I(f he is thinking at all),
325 degrees farhenheit = 162.xxx degrees Celsius.
Does that explain high heat to boil water is turned so low that it will never boil?He now is using an oven thermometer and a meat thermometer. Nice, if he could read it accurately, and does not mix it up with the freezer thermometer.
Maybe getting a special chair to sit on and watch his every move would help?
BTW, just read that Walmart has a recall on Romaine lettuce....
He has learned so much lately, that he can sometimes cook the whole meal for us both (pizza). His way, his way only. So, I leave the room often.
Problems?
Yes. He tries to take over my recipes, my way of doing things. So I left the room again, and came back carrying a notice, which read:
50 years of cooking = R E S P E C T
Then I was able to finish the cooking without him demanding his weird way and without criticism. I am not going to ruin a pan that I have had for 40 + years!
He doesn't want gravy anyway, he says. But loves it if I cook it. Yum.
He likes gravy over biscuits, has requested it before. There is frustration cooking for a picky eater. If he is cooking, (for example, pizza), I might be in the bedroom but I come out when it smells like it's burning. It has rarely burned too much to eat!
Making brownies today. (The cake-like brownie recipe). He always turns down the heat so it takes an extra hour to cook it. Lol. I am on to him! We will get through this! In the meantime, I am loving the pizza we had last night, and am grateful for the break.
And Popcorn! His Popcorn is great! Just not every time, because he sets the settings quirky. It happens! 🍿
I usually roast chicken or turkey and use the carcass from that once most of the meat is off it.
Now I'm thinking again about chocolate cake and icing. Haven't had that in years.
Breakfast was a frittata made with shredded cabbage and onion as the veggies. Got the idea from a face book post. It was good, but then I am a cabbage lover.
😂 hahaha
I have to go to the store. I am going to recruit hubby as my sous chef!
I will. I just want to try. I’m hoping to get it right.
I used to be very intimidated by cooking when I first married because believe me, I really goofed several times!
My husband would look at me and say, “Honey, would you like to go out to dinner?” I would look at him and ask, “Is the dinner that bad?” After I tasted it, I would say, “Let’s go out!”
It took me awhile to learn certain dishes. I didn’t give up and did learn to cook and enjoy cooking.
Now, I am thinking of double layer of chocolate cake with white butter cream between the layers and chocolate frosting. I should make a cake tomorrow.🤪
yeah, not gonna happen (sigh)
Trader Joe's Turkey Burgers, only three ingredients which includes turkey, kosher salt, rosemary extract. 180 calories
TJ Riced Cauliflower stuffing with carrots, dried cranberries, leeks, onion and celery.60 calories
Thank you! 😊
Wish me luck! I would like to surprise my hubby with an apple pie that isn’t from the bakery!
What is icing sugar? Is that regular granulated sugar or powdered sugar?
cwillie - I think the icing sugar is for color. I can't imagine it's for taste. The baking powder may well help this dough be so resilient to handling.
I used to make a short pastry (very rich due to lots of fat and crumbly) without a recipe. I had the "feel" of it and it was easy to get right. Couldn't do it now.
Good news the veggie burger (lettuce wrapped) is sitting well. I had mushrooms and cherry tomatoes with the eggs last night. Seems the more veggies the better. I can eat beans, cabbage, onions and such with impunity.
It took me years to finally get halfway decent at making pastry, I was always so focused on the admonitions to be sparing of the amount of water that I found the dough difficult to handle, when I realized that more moisture = painless handling pastry making became much easier. Unfortunately this was about the time when everyone was leaving home so I haven't had much reason to practice, it's simpler to just buy a crust when you are only cooking for one or two.
on another note I seem to be able to tolerate eggs. Going to try the veggie burgers (soy based).